Elastic, Sosa, 650g
Item No.
100.015.010
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.
FRZ-Brown shrimp Grade A Cooked/Peeled, 500g
Item No.
139.050.065
Large Blueberry Muffin 95g, 20/cs
Item No.
010.305.050
Xanthan Gum/Gelespesa, Sosa, 500g
Item No.
100.010.005
Mini Choc/Hazelnut Muffin 26g, 42/cs
Item No.
010.300.025