Agar Agar, Sosa, 500g
Item No.
100.015.015
Carbohydrate. Seaweed type Properties: Gelling. How to use: Mix in a liquid bring to a boil and let cool. Application: Any liquid preparation. Observations: Resistant to heat (90ºC), not to freezing. Reversible thermos. In acidic media, it gels less. Little elastic gelatin. Optimal applications:
Description
Carbohydrate. Seaweed type
Properties: Gelling.
How to use: Mix in a liquid bring to a boil and let cool.
Application: Any liquid preparation.
Observations: Resistant to heat (90ºC), not to freezing. Reversible thermos. In acidic media, it gels less. Little elastic gelatin.
Optimal applications: Solid caviar / Hot gelatin <90º C
Other elaborations: Hot foams / Cold foams / Hot gelatin> 90º C / Cold gelatin / Cold puree / Veils
Properties: Gelling.
How to use: Mix in a liquid bring to a boil and let cool.
Application: Any liquid preparation.
Observations: Resistant to heat (90ºC), not to freezing. Reversible thermos. In acidic media, it gels less. Little elastic gelatin.
Optimal applications: Solid caviar / Hot gelatin <90º C
Other elaborations: Hot foams / Cold foams / Hot gelatin> 90º C / Cold gelatin / Cold puree / Veils
Dried Flowers - Petal Mix (TE), 100g
Item No.
150.600.090
High Foamer/Proespuma/Cold, Sosa, 700g
Item No.
100.005.015
Ascorbic Acid, Sosa, 1kg
Item No.
100.055.010
Instangel/Animal gelatine, Sosa, 500g
Item No.
100.025.005
