Xantana Clear Gum, Sosa, 500g
Item No.
100.010.000
Item Description
Carbohydrate (bacterial fermentation of corn starch). It shares all the characteristics of Xanthan Gum but with maximum transparency. Properties: Thickening, emulsifying, suspending. How to use: Dissolve in cold or hot. Mix with a blender. Application: Any type of liquid with a water content of more
Description
Carbohydrate (bacterial fermentation of corn starch). It shares all the characteristics of Xanthan Gum but with maximum transparency.
Properties: Thickening, emulsifying, suspending.
How to use: Dissolve in cold or hot. Mix with a blender.
Application: Any type of liquid with a water content of more than 80%.
Observations: resistant to heat, freezing. Reversible thermo.
Preparations: Sauces / Raw Coulis / Vinaigrettes / Syrups / Soups
Properties: Thickening, emulsifying, suspending.
How to use: Dissolve in cold or hot. Mix with a blender.
Application: Any type of liquid with a water content of more than 80%.
Observations: resistant to heat, freezing. Reversible thermo.
Preparations: Sauces / Raw Coulis / Vinaigrettes / Syrups / Soups
_CB Brune/Dark Compound Coating, 5kg
Item No.
040.220.015
XP Naturfoam, Sosa, 400g
Item No.
100.005.021
_Alginate, Sosa, 750g
Item No.
100.020.000
_Raw Almonds Blanched, no/skin Spain, 1kg
Item No.
030.300.010
