Fry Glue powder 500gr. | Sosa



Mix of starch and texturizers to use replacing the egg in the batter, once dissolved in water. Properties: Sealant effect. Once fried, it prevents the filling from escaping. How to use: Mix cold with strong agitation. Application: Use to bathe the products before batter. Observations: White powder. Mix with cold liquid. Elaborations: Croquettes and other batters in which the interior may have a liquid or semi-liquid texture. Can use the wheat panko flakes  

ingredients:  Potato starch, chickpea flour, salt, thickener: guar gum (E412)

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Category: cooking, molecular, starch, texture

Type: Unknown Type

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