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,
This product cannot be ordered at the moment.
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
    Loading
    Loading