Madalena
“To pay tribute to these countries, we created the Raspberry and Lychee Madeleine XL. An entremet that celebrates one of the most prized fruits…
Format
750g
Format
3,5kg
Gelatin of bovine animal origin. 220 BLOOM
Mixing: Combine 1 part of beef gelatin with 5 parts of cold water.Hydration: Let the mixture hydrate for 30 minutes.Dissolving: Once hydrated, apply the gelatin in a hot preparation. Dissolve completely by stirring vigorously until it is integrated.Time of action: Gelatin will begin to act in approximately 20 minutes.
Bovine Gelatine is a versatile gelling agent ideal for confectionery and modern cuisine preparations that require precision in textures. Its slow gelling speed allows working with greater control in the design of desserts, while its thermo-reversible character between 35°C and 40°C facilitates the creation of preparations that can be heated and cooled without losing their properties. Its ability to be frozen and its gelling temperature below 15°C make it perfect for applications that must remain stable even at low temperatures. With efficient solubility at 45°C, it is easy to incorporate into recipes, producing a soft and flexible gel.
High
Hot
Thermo-reversible
Liquids
Bovine gelatin with efficient solubility at 45°C is easy to incorporate into recipes, producing a soft and flexible gel that adapts to multiple culinary needs, from mousses to glazes.
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sosa@sosa.cat