Japanese Dessert
Today we present a sophisticated and refreshing restaurant dessert that combines three distinct elaborations: Matcha Tea Sorbet, Yuzu Foam and Sesame Rocks, with delicate…
Formato
1,3kg
Formato
6kg
Vegetable glycerol, emulsifier and antifreeze. Facilitates the union of fat molecules with water.
Mix in the desired preparation. It is used in any preparation containing water and fat, facilitating its emulsification and improving stability.
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.
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