Xanthan Gum/Gelespesa, Sosa, 500g
Item No.
100.010.005
Carbohydrate (bacterial fermentation of cornstarch). Properties: Thickener, emulsifier, suspending agent. How to use: Dissolve in hot or cold. Mix with a blender. Application: Any type of liquid with a water content greater than 80%. Remarks: Resistant to heat, freezing. Thermo-irreversible.
Description
Carbohydrate (bacterial fermentation of cornstarch).
Properties: Thickener, emulsifier, suspending agent.
How to use: Dissolve in hot or cold. Mix with a blender.
Application: Any type of liquid with a water content greater than 80%.
Remarks: Resistant to heat, freezing. Thermo-irreversible.
Elaborations: Sauces / Raw coulis / Vinaigrettes / Suspension effect / Dense soups
Properties: Thickener, emulsifier, suspending agent.
How to use: Dissolve in hot or cold. Mix with a blender.
Application: Any type of liquid with a water content greater than 80%.
Remarks: Resistant to heat, freezing. Thermo-irreversible.
Elaborations: Sauces / Raw coulis / Vinaigrettes / Suspension effect / Dense soups
Elastic, Sosa, 650g
Item No.
100.015.010
Smoked Almonds, 100g bag x 20, box
Item No.
030.310.051
_Goma Arabic Gum, Sosa, 500g
Item No.
100.010.050
_Petit Four Crunchy Choc Almond Bite 7g, 100/cs
Item No.
010.310.068