Vegan Macaron Shell - Passion Fruit
Within the universe of modern pastry, the macaron shell—or “lid”— has become a true icon of technique, precision, and elegance. In this recipe, we…
Format
500g
Format
2,5kg
Mixture of Xanthan Gum and Maltodextrin (bacterial fermentation of corn starch).
Dissolve Gelespessa in any liquid with a water content above 80%. It can be mixed either cold or hot, using a blender to ensure uniform dispersion.
Gelespessa is a thickener, emulsifier and stabilizer characterized by its versatility and ease of use. It dissolves easily both hot and cold. Its high resistance to heat and freezing makes it ideal for preparations requiring stability, such as sauces, raw coulis, vinaigrettes and densified soups. In addition, it is thermo-irreversible, which ensures that textures remain unaltered even after cooking or freezing processes, also offering a suspensor effect to stabilize ingredients in liquids.
High
Hot and cold
Thermo-irreversible
Liquids
This product is ideal for thickening raw sauces and coulis, providing a smooth and dense texture without altering the original flavor. In vinaigrettes, it helps to create a stable and long-lasting emulsion. Its ability to stabilize liquids also makes it an excellent choice for thickening soups. In addition, its suspending effect allows it to keep solids in suspension within liquids, which is perfect for beverages or innovative culinary creations.
938 666 094
sosa@sosa.cat