Peanut, Caramel, and Chocolate Bar
At Sosa Ingredients, we continue to explore the limits of pastry creativity in this black chocolate glaze, a recipe developed with Proglaçace, our vegetable…
Formato
500g
Gelling agent designed for making vegan mousses with an airy and stable texture. It is a plant-based blend of agar-agar and tapioca starch.
Add the powder to the base cream of the cold mousse. Mix and heat between 90 and 100 °C, stirring constantly. Allow to cool between 50-60 °C and mix with the aerating component using enveloping movements. Pour into molds or chosen container and chill. It can be frozen without producing syneresis.
Specifically formulated to replace gelatin of animal origin in a mousse, maintaining similar characteristics in terms of gelation. It provides a very pleasant clean cut in the mouth. It is recommended to provide the aerial part of the mousse by means of a meringue made with vegetable protein.
High
Hot
Thermo-reversible
Liquids
Innovative gelling agent specifically for the production of light and airy vegan mousses, without using animal products. This plant-based gelling agent is ideal for stabilizing and giving structure to fruit and citrus mousses. It is also perfect for chocolate mousses, where its ability to maintain structural integrity without affecting flavor is essential. In addition, this product can be used with nuts and spices.
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