Formato
500g
Fast gelling gelatin. Mixture of gelling agents, thickeners and sweetener of vegetable origin.
Add the powdered gelling agent to the liquid to be gelled cold and integrate with vigorous stirring. Heat the mixture to 100 °C while stirring. Gelation occurs with a drop in the temperature of the liquid between 40-50 °C depending on the composition of the liquid.
This gelatine, characterized by its low sweetness content and crystalline transparency, is the perfect choice for chefs looking for an efficient and freeze-resistant solution. As a hydrocolloid product, it does not react in fatty media, making it ideal for a variety of elaborations, from the encapsulation of solids, liquids or creamy textures, to the creation of veils and jellies, both sweet and savory.
High
Hot
Thermo-reversible
Liquids
With Freeze Veggie Gel, you can encapsulate solids, liquids or creamy textures whilst maintaining their integrity and the desired appearance. It is also perfect for making veils and jellies, both sweet and savoury. Its versatility extends to gelatinous fillings for mousses and other pastry or general culinary preparations, where stability and an impeccable texture are required after freezing.
938 666 094
sosa@sosa.cat