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
Le Pat Individ. Choc Tart Shell d78xh21mm, 45/cs
Item No.
040.205.029
O-Med Picual XV Olive Oil Spain 1l, ea
Item No.
080.200.025
White Alba Truffle Oil Single Estate 250ml, ea
Item No.
080.210.055
Gelatine Sheets Gold Sosa 230 sheets, pkt
Item No.
100.025.003