Gellan Gum, Sosa, 500g
Item No.
100.015.040
Item Description
Polysaccharide obtained by the fermentation of a bacterium. Properties: Gelling. How to use: Apply at room temperature, bring to 80ºC better to boil. Application: Any type of liquid. Observations: Rigid gel that resists temperature. Elaborations: Slices / Ravioli / Oil jellies / Croissant fillings /
Description
Polysaccharide obtained by the fermentation of a bacterium.
Properties: Gelling.
How to use: Apply at room temperature, bring to 80ºC better to boil.
Application: Any type of liquid.
Observations: Rigid gel that resists temperature.
Elaborations: Slices / Ravioli / Oil jellies / Croissant fillings / Plum cake cubes
Properties: Gelling.
How to use: Apply at room temperature, bring to 80ºC better to boil.
Application: Any type of liquid.
Observations: Rigid gel that resists temperature.
Elaborations: Slices / Ravioli / Oil jellies / Croissant fillings / Plum cake cubes
CMC (Carboxymethylcellulose), Sosa, 600g
Item No.
100.055.011
Glucose Liquid 40DE, Sosa, 1.5kg
Item No.
040.100.015
Choco Cool Spray IBC Compact 250ml, ea
Item No.
110.400.000
Fresh Traditional Puff Pastry Roll ~4.25kg, ea
Item No.
040.200.001
