Kappa Gum, Sosa, 600g
Item No.
100.015.030
Carrageenan. Properties: Gelling. How to use: Pour the powder with the rest of the solids over the liquid and heat. Application: Any liquid preparation. Observations: Multiple synergies occur. Kappa + Konjac (elastic gel). It gels from 60ºC. Elaborations: Cold gelatins / Gelled foam
Description
Carrageenan.
Properties: Gelling.
How to use: Pour the powder with the rest of the solids over the liquid and heat.
Application: Any liquid preparation.
Observations: Multiple synergies occur. Kappa + Konjac (elastic gel). It gels from 60ºC.
Elaborations: Cold gelatins / Gelled foam
Properties: Gelling.
How to use: Pour the powder with the rest of the solids over the liquid and heat.
Application: Any liquid preparation.
Observations: Multiple synergies occur. Kappa + Konjac (elastic gel). It gels from 60ºC.
Elaborations: Cold gelatins / Gelled foam
Dashi no Moto/Powder, 1kg
Item No.
100.300.030
SM "Ring 65" Mould Ø 85/50H18mm x 6 cav, ea
Item No.
110.300.239
Beef Gelatin in Powder, Sosa, 750g
Item No.
100.025.000
Wild Strawberry Natural Paste, Sosa, 1.5kg
Item No.
060.035.086