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.
_Large Caramel Muffin 95g, 20/cs
Item No.
010.305.045
Tiramisu Tondo 1.08kg 12/slice (5000642), ea
Item No.
010.310.040
Gelbinder, Sosa, 500g
Item No.
100.015.025
Soy Lecithin, Sosa, 400g
Item No.
100.000.000