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
GF Chocolate Fondant 120g (7058), 18/cs
Item No.
010.305.181
Sous Vide Smoky Bean Chili (Vegan) ~1kg x 10/cs
Item No.
160.110.005
Passion Fruit Puree/FRZ, Capfruit, 1kg x 2/cs
Item No.
060.020.211
Sous Vide Beef Chuck Short Rib ~1.1kg x 12/cs, kg
Item No.
160.090.001