Vegetable gelling agent 50gr.

Sosa

3732

Carrageenan and carob bean gum mixture, vegetable origin
ingredients: Maltodextrin, gelling agent: carrageenan(E407), dextrose, stabillser: potassium chloride (E508), acidity regulator: trisodium citrate(E331iii), gelling agent: carob bean gum (E407), surcrose
  • All kinds of liquids with a water content of 80% or more.
  • A gelling agent similar to agar-agar, with a more elastic, less deformable texture.
  • Less sweet, as it contains no dextrose.
  • Simply stir into cold liquids then bring to a boil and allow to cool below 60°C to activate as a gelling agent.
Properties: Transparent and elastic gelatin.
] How to use: Cold dissolve and bring to 65ºC (better boiling) Gelify from 60ºC
Application: Any liquid with a water content higher than 80%.
Remarks: Does not support freezing, thermoreversible.
Elaborations: False spherification / False pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macarrones / Napar
vegan, non-gmo, kosher
  • Mix 5 g of product for every 100 ml of liquid and bring to the boil while stirring constantly.
    Mold into desired shape and allow to cool to gel.
  • size: 50gr.



種類: gelification, 素食

品種: Gel

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