Vegetable Gelling Agent, Sosa, 500g
Item No.
100.015.000
Item Description
A mixture of carrageenan and locust bean gum. Vegetable origin Properties: Transparent and elastic gelatin. How to use: Dissolve in cold and bring to 65ºC (better boiling). It gels from 60ºC. Application: Any liquid with a water content greater than 80%. Observations: Does not support freezing,
Description
A mixture of carrageenan and locust bean gum. Vegetable origin
Properties: Transparent and elastic gelatin.
How to use: Dissolve in cold and bring to 65ºC (better boiling). It gels from 60ºC.
Application: Any liquid with a water content greater than 80%.
Observations: Does not support freezing, thermoreversible.
Elaborations: False spherification / Falsa pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macaroni / Napar
Properties: Transparent and elastic gelatin.
How to use: Dissolve in cold and bring to 65ºC (better boiling). It gels from 60ºC.
Application: Any liquid with a water content greater than 80%.
Observations: Does not support freezing, thermoreversible.
Elaborations: False spherification / Falsa pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macaroni / Napar
Dashi no Moto/Powder, 1kg
Item No.
100.300.030
Creative Copper Powder, IBC, 25g
Item No.
040.320.035
Gellan Gum, Sosa, 500g
Item No.
100.015.040
Chorizo Oreado Alejandro 1kg, ea
Item No.
090.500.125
