Vegan Mousse Gelatine, Sosa, 500g
Item No.
100.025.006
Mix of agar agar and tapioca starch. Vegetable origin. Dosage: 1.5 to 2.5% Properties: Gelling agent formulated specifically for the gelation of vegan mousses. Low gelation temperature 32-40 ° C. Resistant to freezing. How to use: Add the powder to the base cream of the cold mousse. Mix and heat
Description
Mix of agar agar and tapioca starch. Vegetable origin.
Dosage: 1.5 to 2.5%
Properties: Gelling agent formulated specifically for the gelation of vegan mousses. Low gelation temperature 32-40 ° C. Resistant to freezing.
How to use: Add the powder to the base cream of the cold mousse. Mix and heat between 90 to 100ºC while stirring. Allow to cool between 50-60ºC and mix with the aerating part with enveloping movements. Pour into molds or chosen container and cool. It can be frozen without producing syneresis.
Maxi Butter Croissant 80g (5001966), 60/cs
Item No.
010.100.005
Red Laca Powder (Oil Soluble), Sosa, 20g
Item No.
040.315.020
Smoke Aroma, Sosa, 50g
Item No.
100.100.005
Sous Vide Duo of Quinoa ~1kg x 10/cs
Item No.
160.110.004