GLYCERINE

Format: 1,3kg
Code 48679
Standard code 37302
Packaging 6u
Format: 6kg
Code 45481
Standard code 39421
Packaging 2u
Vegetable glycerol, emulsifier and antifreeze. Facilitates the union of fat molecules with water.
Mode of use
Mix in the desired preparation. It is used in any preparation containing water and fat, facilitating its emulsification and improving stability.
Dosage
Emulsifier: 2 - 3g/kg / Antifreeze: 5 - 10g/kg (1 g = 4 g sugar)
emulsifier: glycerin (e422)
For ice cream and sorbets: Solids: 20% / PAC: 342% / POD: 75%.
Elaborations
Possible
Elaborations
Glycerin is an ingredient used for its ability to improve texture and moisture in a variety of preparations. In ice cream and sorbets, it prevents the formation of ice crystals. It is essential in the elaboration of bonbons, truffles, mousses and ganaches, where it contributes to obtain a smoother and more homogeneous consistency; in sponge cakes, it helps to retain moisture, prolonging their freshness. It is also ideal for sugar pastillage, ensuring greater flexibility and resistance in decorations.

Frequently Asked Questions

How does glycerin help me in making ice cream and sorbets?
Glycerin acts as an excellent antifreeze, preventing the formation of ice crystals in ice creams and sorbets, which improves the texture and ensures that the product has a smooth and creamy consistency even after being frozen.
How does glycerin work in sugar pastillage and decorations?
Glycerin is essential in sugar pastillage, as it adds flexibility and resistance, preventing the decorations from cracking. It also facilitates the modeling of figures and allows a better conservation of the decorative pieces.
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