Vegetable Gelling Agent, Sosa, 500g
Item No.
100.015.000
A mixture of carrageenan and locust bean gum. Vegetable origin Properties: Transparent and elastic gelatin. How to use: Dissolve in cold and bring to 65ºC (better boiling). It gels from 60ºC. Application: Any liquid with a water content greater than 80%. Observations: Does not support freezing,
Description
A mixture of carrageenan and locust bean gum. Vegetable origin
Properties: Transparent and elastic gelatin.
How to use: Dissolve in cold and bring to 65ºC (better boiling). It gels from 60ºC.
Application: Any liquid with a water content greater than 80%.
Observations: Does not support freezing, thermoreversible.
Elaborations: False spherification / Falsa pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macaroni / Napar
Properties: Transparent and elastic gelatin.
How to use: Dissolve in cold and bring to 65ºC (better boiling). It gels from 60ºC.
Application: Any liquid with a water content greater than 80%.
Observations: Does not support freezing, thermoreversible.
Elaborations: False spherification / Falsa pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macaroni / Napar
Le Pat Individ. Choc Tart Shell d78xh21mm, 45/cs
Item No.
040.205.029
Vikingbröd/Round Flat Bread (5000416) 50g x 72/cs
Item No.
010.000.080
Sourdough Boulot White (2104400) 550g x 11/cs
Item No.
010.005.010
Isigny Pont l'Eveque Petit PDO Cheese 220g x 6/cs
Item No.
050.100.043