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Discs of the Emulsionizer PRO: Results comparison
The Emulsionizer PRO 1.0 is an accessory for the XM-12 hand blender that makes a difference: thanks to its five interchangeable discs, it allows you to achieve unique textures that were previously only possible with traditional tools such as cheesecloths, superbags, strainers, or chinois. But how does each disc perform, and what results does it offer? We show you in this post, accompanied by a comparative video.
Five discs for five different results
Each disc of the Emulsionizer PRO 1.0 has a specific perforation size, designed to tailor the final texture to the desired outcome:
- Cheesecloth disc (0.0 mm): Simulates the effect of a cheesecloth, achieving fine, fully filtered liquids, ideal for clear broths, essences, and plant-based milks.
- Superbag disc (0.3 mm): Similar to the result of a superbag. Perfect for obtaining clean liquids with slightly more body, such as emulsified vinaigrettes, concentrated stocks, and cocktail bases.
- Strainer disc (0.5 mm): Reproduces the action of a traditional strainer, filtering liquids and blends with a smooth texture, suitable for soups, shakes, and smoothies.
- Chinois disc (1.0 mm): Similar to a professional chinois, it offers a thicker, homogeneous texture, ideal for sauces, creams, and coulis.
- Food mill disc (2.0 mm): Achieves an effect similar to a food mill, leaving a denser, more consistent final texture, perfect for vegetable purées, baby food, and tomato preparations.
Comparison in action: Emulsionizer vs traditional tool
In the video we've prepared, you can observe how each disc performs when blending tomatoes and how its result compares to the traditional tools it replaces. The difference is notable not only in the final texture but also in the speed and efficiency of the process: with the Emulsionizer PRO 1.0, blending, filtering, and emulsifying are done in a single step, optimizing time and effort without compromising quality.
