Gellan Gum, Sosa, 500g
Item No.
100.015.040
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
Green Laca Powder (Oil Soluble), Sosa, 120g
Item No.
040.315.035
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Item No.
040.315.044
Tutti Frutti Mix/Pitted, 1kg
Item No.
060.015.125
Freeze Dried Apple Slices, Sosa, 50g
Item No.
060.025.000