Formato
500g
Vegetable gelling agent, extracted from red algae.
Mix with cold liquid and heat to boiling while stirring. Gelation is obtained when the mixture is cooled to less than 40 °C. It can be reheated as many times as necessary.
Vegetable gelatin that allows us to gel any liquid, turning it into a gelatin that can be served hot or cold. Its gelification takes place at approximately 40ºC. It resists heat (70-80°C) but not freezing. Thermo reversible. In acid mediums it gels less. Gelatin not very elastic.
Very Low
Hot
Thermo-reversible
Liquids
This vegetable gelling agent is ideal for cold and hot gelatines that resist more than 90ºC. It allows the creation of solid caviar, aspics, scratchable jellies and hot foams with light and stable textures. It also provides smoothness to cold purees and elegance to delicate veils in various preparations.
938 666 094
sosa@sosa.cat