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
SM SF011 Mould* 10.011.00.0000, ea
Item No.
110.300.402
Mini Butter Croissant 25g (5000648), 160/cs
Item No.
010.100.035
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Item No.
010.005.000
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Item No.
100.400.320