Vegan Matcha Ice Cream
Matcha is not just a flavor. It is an experience. Shade-grown for weeks before harvest, slowly stone-ground into an extremely fine powder, matcha concentrates…
Formato
500g
Formato
3kg
Fiber from chicory root. Soluble fiber content 96.7%.
Soluble/dispersible in liquids with strong agitation. For its complete dissolution it is recommended to heat the mixture between 50-70 °C. Subsequently cool the mixture to 5 °C for at least 2 hours for complete hydration. It has a gel-forming property that retains large quantities of water. Applicable in any preparation with aqueous or fatty content.
Hot Inulin is a natural fiber extracted from roots and tubers, ideal for improving the texture of liquids when applied at temperatures between 60 and 70 °C with strong agitation for proper hydration. This product offers excellent texturizing capabilities, providing a fatty sensation to the liquid in which it is incorporated. At maximum doses, it allows you to obtain creamy liquids and even cutting textures, without adding flavor or color. With an Anti-Crystallizing Power (PAC) of 5% and a Sweetening Power (POD) of 0% in relation to sucrose, it is perfect for applications that require stability in freezing, since its texture does not change under these conditions. It is thermoreversible, heating up above 35-40 °C.
High
Hot
Thermo-reversible
Liquids
Fat substitute in mousse, ice creams and creams. Creamy without fat. Bulking agent. If you are looking to add creaminess to creams and custards without varying the recipe, we recommend a dosage around 5% to 10%, this will help to increase the creamy texture. If you are looking to replace part or all of the fat in a recipe, such as butter or cream, we recommend higher proportions, between 10% to 20%.
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