Vegan Mousse Gelatine, Sosa, 500g
Item No.
100.025.006
Mix of agar agar and tapioca starch. Vegetable origin. Dosage: 1.5 to 2.5% Properties: Gelling agent formulated specifically for the gelation of vegan mousses. Low gelation temperature 32-40 ° C. Resistant to freezing. How to use: Add the powder to the base cream of the cold mousse. Mix and heat
Description
Mix of agar agar and tapioca starch. Vegetable origin.
Dosage: 1.5 to 2.5%
Properties: Gelling agent formulated specifically for the gelation of vegan mousses. Low gelation temperature 32-40 ° C. Resistant to freezing.
How to use: Add the powder to the base cream of the cold mousse. Mix and heat between 90 to 100ºC while stirring. Allow to cool between 50-60ºC and mix with the aerating part with enveloping movements. Pour into molds or chosen container and cool. It can be frozen without producing syneresis.
Silikomart Air Mat 583x384mm, ea
Item No.
110.300.340
Red Velvet Spray 400ml, ea
Item No.
110.400.468
Red Miso Paste 1kg, ea
Item No.
080.000.140
Milk-fed Veal Cheek, Peters Farm, NL, kg
Item No.
090.030.080