SOSA Vegetable Gelling Agent (500g)


Price:
Sale price$91.25 CAD

Description

Blend of carrageenan and locust bean gum. Vegetable origin

  • Properties: Transparent and elastic gelatin.
  • How to use: Dissolve cold and bring to 65ºC (better boil). Gels from 60ºC.
  • Application: Any liquid with a water content greater than 80%.
  • Observations: Does not support freezing, thermoreversible.
  • Elaborations: False spherification / False pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macaroni / Napar

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