IOTA PRO PANNACOTTA

Format: 800g
Code 48650
Standard code 38970
Packaging 6u
Vegetable gelling agent extracted from red algae.
Mode of use
Mix with cold liquid and heat to boiling while stirring. Pour the product (previously mixed with other dry ingredients) over water while vigorously stirring until complete dispersion. Gelation is obtained when the mixture cools down to between 60-70 °C. Never pour the liquid over the powder.
Dosage
2 - 15g/kg
thickener: carrageenan (e407)
Soft gel. Gelling, thickening, stabilizing, suspending agent. High water absorption capacity. Not freeze stable. Can be heated up to about 50°C. Thermoreversible between 60-70°C. Soft and elastic texture.
Features
Ideal gelatin for pannacotta
Gelatin of soft and elastic texture. The gelatin what form becomes fluid if agitation is applied to it and later it acquires again the original gelatin form. It is a gelling agent that improves its capacity with liquids containing calcium.

Resistance to freezing

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Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Creamy vegetable gelation

  • Gelatin of vegetable origin.
  • Rapid gelation.
  • Temperature resistant gelatine, up to 70 °C.
  • Soft and creamy texture.
  • Allows gelling liquids with high alcohol content.
Elaborations
Possible
Elaborations
For the production of creamy and delicate desserts such as custards, pannacottas and puddings, without the addition of eggs. In addition, its ability to form drinkable jellies opens up possibilities in the innovation of beverages and liquid desserts. Propanacotta (Iota) is also ideal for the preparation of royales, providing a firm and velvety texture.

Frequently Asked Questions

Can it be used with any type of liquid?
Yes, although it works best with liquids containing calcium, such as milk or dairy products.
Is Pro-Pannacotta suitable for vegan recipes?
Yes, being of vegetable origin, it is perfect for vegan and animal-free recipes.
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