Matcha and Cherry Cake
This Matcha and Cherry Cake represents one of the most interesting technical challenges in baking: getting a gelatinous fruit insert to maintain its texture…
Formato
500g
Formato
10kg
Gelling agent obtained by fermentation of a bacterium (Sphingonomas Elodea). It has a texture very similar to Agar-agar with the difference that Gellan Gum withstands higher temperatures.
Mix with cold liquid and heat to boiling while stirring. Gelation is obtained quickly between 70-80 °C. It can be reheated as many times as necessary.
Gellan Gum is a gelling agent of vegetable origin that comes from bacterial fermentation. It has a texture very similar to Agar-agar with the difference that Gellan Gum withstands higher temperatures, which allows the elaboration of gelatins for bakable fillings.
Media
Hot
Thermo-reversible
Liquids
Gellan Gum is a versatile ingredient ideal for creating sheets and ravioli, as well as oil jellies with innovative textures. Its heat resistance makes it perfect for croissant and sponge cake fillings, plum cake cubes, and jellies that maintain their structure even under extreme conditions.
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