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
800g
Vegetable gelling agent extracted from red algae.
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.
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.
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Thermo-reversible
Liquids
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.
938 666 094
sosa@sosa.cat