How to use

SPHAIR

The Art of Molecular Whipping

Create spectacular airy foams and stable dome textures, hot or cold. Siphon-free.

The SPHAIR culinary powder range offers two tailor-made formulations to match any recipe, binding fats, high-proof alcohol, and liquid infusions into perfectly stable domes using only a standard commercial mixer.

🧁 SPHAIR — Sweet Blend

Enriched with chicory inulin. Instantly boosts creaminess, rich mouthfeel, and melt-in-the-mouth texture. Ideal for desserts, sweet foams, and solid cocktails.

🧂 SPHAIR — Savory Blend

Enriched with tapioca maltodextrin. Locks in complex flavors and stabilizes foam structures without adding any sweetness. Perfect for stocks, reductions, and savory sauces.

📏 The Golden Ratio (The SPHAIR Equation)

To achieve the perfect stable dome texture, precisely follow these liquid proportions for one 40g SPHAIR single-serving jar (Sweet or Savory) :

  • ✔Mandatory fat base: 500 ml of heavy cream (minimum 35% milkfat)
  • ✔Flavoring liquid: 75 ml of your choice (liquor/spirits, jus, broth, tea infusion...)
  • ✔Total liquid volume: 575 ml

💡 How to balance your 75 ml flavoring liquid?

• Single Flavor: 75 ml of one ingredient (e.g., Cognac, or concentrated lobster stock).

• Combo Blend: Combined liquids (e.g., 50 ml Bourbon + 25 ml dark tea infusion).

• Highly Reduced Jus: Use 30 ml of rich bone d'glace thinned with 45 ml of water (natural gelatin in thick reductions can over-harden the foam structure).

⚠️ Critical Step: Your 75 ml flavoring liquid must always be perfectly strained through a fine-mesh chinois and ice-cold (39°F / 4°C) before mixing.

🔬 The Science Corner: Why temperature and straining matter

• Fine-Mesh Straining (Mechanical Barrier): Our functional gums and customized rice starch absorb water instantly. If your flavoring liquid contains micro-particles (tea leaves, spice flecks, stock sediment), the powder will clump around them, causing graininess and popping the air micro-bubbles.

• Ice-Cold Liquids at 39°F/4°C (Thermal Barrier): To securely trap air during high-speed blending, the fat globules in your heavy cream must remain firm and solidified. Warm or room-temperature liquids melt the fat matrix, letting trapped air escape. Our active Sucroester (E473) requires cold temperatures to trap gas particles efficiently without a whipping siphon.

⚙️ Step-by-Step Directions

❄️ COLD METHOD (Instant Foam Setup)

Best for dessert toppings, white spirits, frozen cocktail textures, or fresh cold foams.

  1. Chill: Chill your 500 ml heavy cream and 75 ml flavor liquid in the refrigerator (or 10 mins in the freezer) until ice-cold.
  2. Pour: Pour the cold heavy cream and flavor liquid directly into your mixer jar.
  3. Dust: Turn on the blender to medium speed and rain in the entire 40g SPHAIR jar over 15 seconds to ensure even dispersion.
  4. Whip: Secure the lid and blend on **maximum speed for 3 full minutes**.
  5. Rest & Plate: Let the mixture rest for 2 minutes inside the turned-off jar to let our pre-gelatinized starch fully set. Spoon out the dense foam and plate your dome.

🔥 HOT METHOD (Structured Coating Texture)

Perfect for savory meat sauces, cream soups, lobster reductions, or fish veloutés. This method seamlessly follows traditional saucepan cooking steps to deliver a classic coating sauce but with extraordinary flavor revelations on the palate.