Oblate sheets for food use

Obulato® food cone sheets are pre-formed and derived from the processing of potato starch, with added sunflower oil and lecithin.

Obulato® sheets contain NO salt, sugar or gluten, making them perfect for recipes for celiacs as well as vegans.

Obulato® sheets dissolve when in contact with moisture, so we recommend storing them in a cool, dry place and NOT putting them in contact with water, but just use them for frying or baking.

Highly versatile, they can be used for both sweet and savory creations.
Perfect for making Millefeuilles or creating stuffed dumplings.
The sheets can go in the oven. Given their extreme thinness for an extended time they tend to change color but can remain in the oven as long as 15 minutes up to 160-180° C depending on the heat incisiveness of the oven. They are generally greased and sprinkled with a powder that can be crushed sugar but also flavored sugar mixtures of various flavors.
It is a very thin sheet of edible paper. If you "stuff" it with water-based substances it tends to dissolve.
The filling should be free of moisture that can possibly be added at the time. It can also be wetted but then served at short notice.
It is mainly water-based so it "suffers" or "rejoices" according to the uses that are undertaken.
It tends to become pliable, but bganing it but it does not last very long.

Great chefs have been using them for a long time now, so we know it will not be long before they enter all kitchens.
Already in a 2013 article on https://filosofiadelgusto.wordpress.com they are mentioned. The piece that mentions Obulato® talks about the Madrid Fusion 2013 event and explains how chef Elena Arzak offers a recipe with these sheets at her restaurant.
'The codfish is a green globe made with the paper machè technique, based on obulato (transparent film made from corn), parsley juice and barley.'
We also find Obulato® mentioned on www.identitagolose.it , which chef Luca Sacchi uses as a wafer to top one of his desserts in the 2016 edition of the event.

ReadRGLife's in-depth article: Innovative cuisine: from obulato sheets to polycarbonate glasses, products to experiment with.