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
Cocoa Butter Citrus, IBC, 245g
Item No.
040.300.010
Mini Caramel Muffin 26g, 42/cs
Item No.
010.300.035
_Sliced Multigrain Sourdough (5001608) 1kg x 5/cs
Item No.
010.005.055
