Vegetable Gelling Agent, Sosa, 500g
Item No.
100.015.000
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
Raw Hazelnuts Blanched, Turkey, 1kg
Item No.
030.300.065
Wholemeal Flour, Shipton Mill, 25kg
Item No.
030.000.065
White Alba Truffle Oil Single Estate 250ml, ea
Item No.
080.210.055
Cocoa Butter Citrus, IBC, 245g
Item No.
040.300.010