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.
Ripe Strawberry Aroma, Sosa, 50g
Item No.
100.400.315
Coconut Charcoal 5kg, box
Item No.
110.500.029
+Teflon Sheets XL (Drycook), 5pkt
Item No.
110.500.026
+Handheld Smoking Gun Aladin, ea
Item No.
110.500.017
