Formato
700g
Formato
12,5kg
Fiber from the husk of the Plantago Ovata plant. Ideal for replacing the gluten function in fermented doughs such as gluten-free breads. Provides elasticity, sponginess and texture.
Dissolve or disperse in liquid with strong agitation, both hot and cold, in a wide pH range. For breads and doughs, integrate together with solids (flours and starches). Adjust the dosage according to the desired level of elasticity and moisture: 2% for drier doughs or 4% for highly elastic doughs, such as pizza bases.
Psyllium Premium is a natural fiber from the Plantago Ovata plant, with an exceptional content of 87.8%. It has binding and thickening properties that allow it to replace gluten in bakery recipes. It absorbs liquids in a ratio of up to 1:40, creating an elastic and viscous gel. It is highly stable against temperature and pH changes, and resists baking and freezing processes, guaranteeing consistent and versatile results.
High
Hot and cold
Thermo-irreversible
Liquids
Ideal for gluten-free breads and doughs, such as loaves and pizza bases, providing elasticity and improving texture. Versatile in keto and low-carbohydrate recipes, and perfect for vegetable preparations as a binder: meatballs, hamburgers or egg-free nuggets. It can also be used in sauces, creams and fillings that need to thicken naturally. It resists cooking and freezing.
938 666 094
sosa@sosa.cat