Gellan Gum, Sosa, 500g
Item No.
100.015.040
Item Description
Polysaccharide obtained by the fermentation of a bacterium. Properties: Gelling. How to use: Apply at room temperature, bring to 80ºC better to boil. Application: Any type of liquid. Observations: Rigid gel that resists temperature. Elaborations: Slices / Ravioli / Oil jellies / Croissant fillings /
Description
Polysaccharide obtained by the fermentation of a bacterium.
Properties: Gelling.
How to use: Apply at room temperature, bring to 80ºC better to boil.
Application: Any type of liquid.
Observations: Rigid gel that resists temperature.
Elaborations: Slices / Ravioli / Oil jellies / Croissant fillings / Plum cake cubes
Properties: Gelling.
How to use: Apply at room temperature, bring to 80ºC better to boil.
Application: Any type of liquid.
Observations: Rigid gel that resists temperature.
Elaborations: Slices / Ravioli / Oil jellies / Croissant fillings / Plum cake cubes
Vegetable Charcoal Powder, 50g
Item No.
100.300.025
_FRZ-Thornhill Whole Duck Dry Plucked ~2kg, IRE,ea
Item No.
099.200.000
Fresh Traditional Puff Pastry Roll ~4.25kg, ea
Item No.
040.200.001
Dulce de Leche Paste, SOSA, 1.5kg
Item No.
040.220.100
