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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
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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.

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