ELASTIC

Formato 550g
Código 49570
Embalaje 6u
Código 49570
Embalaje 6u

Powdered gelling agent, a mixture of locust bean gum and a carrageenan.

Mode of use

Pour the powdered gelling agent with the rest of the solids over the liquid and heat.
Dosage
25 - 50g/kg
maltodextrin, thickeners: locust bean gum (e410), carrageenan (e407), acidity regulator: tripotassium citrate (e332ii)
Highly elastic gelling agent. Resistant to freezing.
PIDE INFORMACIÓN
Features
Properties
Elaborations
Features
Vegetable gelatine ideal for very elastic jellies.

This premium quality gelling agent is the ideal solution for those seeking an elastic and long-lasting consistency in their preparations. This blend is freeze-resistant, making it perfect for a wide range of applications, including elastic gelatines that maintain their texture and shape even after freezing.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Ideal for highly elastic gelled products

  • Vegetable gelling agent.
  • Highly elastic gelling agent.
  • Resistant to freezing.
  • Ideal for very elastic gelled products.
Elaborations
Possible
Elaborations

With Elastic, you can create elastic gelatins and other liquid preparations that require a firm and resistant texture. Its ability to maintain shape and elasticity even after freezing makes it ideal for innovative culinary applications.

SEE MORE RECIPES
Texturizing, Freeze-dried and crispies

Kataif Canollo
Texturizing

Vanilla Veil
Texturizing

Morello Cherry Gelatin for Veil
SEE MORE RECIPES

Frequently Asked Questions

How does Elastic differ from other gelatines?
Elastic offers superior elasticity and is much more resistant than traditional gelatines, allowing easier handling without the risk of breakage or cracking.
Why is my gelatin not gelling properly?
It is important to ensure that Elastic has been properly mixed with the other powder ingredients before adding to the liquid, and that the mixture has reached the proper temperature. Without sufficient heat, Elastic will not activate its gelling ability.
What do I do if the gelatin is too hard or too elastic?
Incorrect dosage may be the cause. Be sure to use between 25-50 g/kg depending on the level of elasticity you want to achieve. A smaller amount will provide a softer gel, while a larger amount will result in a firmer, more elastic texture.
How can I prevent the gelatin from breaking when handling it?
Elastic is specifically designed to create elastic and resistant gelatines, but if the gelatine breaks, it could be due to overcooking or lack of rest. Allow the gelatin to cool and stabilize completely before handling.
What happens if I freeze my preparations with Elastic?
Elastic is resistant to freezing, so you can freeze your preparations without risk of syneresis (loss of liquid) or breakage. Gelatine will maintain its elasticity even after freezing.

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Products
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