Elastic, Sosa, 650g
Item No.
100.015.010
Item Description
Mix of carob gum and a carrageenan. Properties: Very elastic gelling agent. How to use: Pour the powder with the remaining solids over the liquid and heat. Application: Any liquid preparation. Observations: Resistant to freezing. Elaborations: Elastic jellies.
Description
Mix of carob gum and a carrageenan.
Properties: Very elastic gelling agent.
How to use: Pour the powder with the remaining solids over the liquid and heat.
Application: Any liquid preparation.
Observations: Resistant to freezing.
Elaborations: Elastic jellies.
Properties: Very elastic gelling agent.
How to use: Pour the powder with the remaining solids over the liquid and heat.
Application: Any liquid preparation.
Observations: Resistant to freezing.
Elaborations: Elastic jellies.
Le Pat. SMALL CHOC. Tart Shell d48xh21mm, 120/cs
Item No.
040.205.233
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Item No.
100.040.000
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Item No.
010.010.015
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Item No.
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