GELBINDER

Format: 20kg
Code
Packaging 1u
Format: 500g
Code 50064
Packaging 6u
Mixture of alginate, calcium and retardant salts. Binding effect, thermo-irreversible gelling effect.
Mode of use
For agglutinates, sprinkle Gelbinder on the slightly moistened solid elements, form and allow to gel. For thermo-irreversible gelatines, incorporate the Gelbinder in the liquid to be gelled with strong agitation, pour into the desired mold and allow to gel. Gelation generally occurs about 20 minutes after hydration of the Gelbinder. Complete hydration occurs after 24 hours. Depending on the gelling medium and the gelling time, the hardness of the gelatine may vary.
Dosage
0,5 - 2,5%
It can present a faster and stronger gelling with calcium-rich foods. With foods rich in salt or acids it may present a slower and weaker gelling.
Features
Binding effect
With the use of Gelbinder we are able to bind solid elements cold. It allows us to bind the ingredients together without them crumbling during cooking, since it is thermo-resistant. The gel formed is thermo-irreversible, so it can be served hot or cold.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-irreversible

For use in

Elaborations
Possible
Elaborations
Products
Products