Raspberry Marbled Cake - travel cake
What is a travel cake? The travel cake is a classic French pastry category that responds to a specific need: a cake that travels…
Formato
600g
Extracted from the Asian plant _amorphophallus konjac._ Thickener, stabilizer, gelling agent. High water absorption capacity.
Dissolve Konjac cold or, if required, dissolve cold and then heat to 80 °C. In all cases, stir vigorously to ensure a homogeneous mixture. To avoid the formation of lumps, it is recommended to mix it previously with the solid ingredients of the recipe.
Konjac is a multifunctional ingredient that acts as a thickener, stabilizer and gelling agent, with a high water absorption capacity. Its versatility is enhanced by the synergies it generates with various additives, including sucrose and sweet products. It also improves its performance when combined with calcium. Konjac forms elastic gels, both reversible and irreversible, depending on the ingredients combined.
High
Hot and cold
Thermo-irreversible
Liquids
With Konjac you can achieve: Konjac + Kappa (thermo-reversible elastic gel) / Konjac + xanthan (very elastic gel) / Konjac + starch (increased viscosity that stays both cold and hot).
Also thermo-irreversible gelatines with the ability to adhere to themselves, cold jams and thermo-irreversible sauces and gels.
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sosa@sosa.cat