VEGAN MOUSSE GELATINE

Format: 500g
Code 48656
Packaging 6u
Vegetable origin mixture of agar-agar and tapioca starch.
Mode of use
Add the powder to the cold mousse base cream. Mix and heat between 90 to 100 °C while stirring. Let cool between 50-60 °C and mix with the aerating part with enveloping movements. Pour into molds or selected container and cool. Can be frozen without producing syneresis.
Dosage
1,5 - 2,5%
It allows the gelling of all types of mousse with a wide pH range. It is a hydrocolloid product so it should always be applied to the aqueous part of the recipe. It is advisable to provide the aerial part of the mousse by means of a meringue made with vegetable protein, allowing to work at high temperatures and giving enough time for the complete incorporation of the aerating part and distribution in the desired containers, before gelling takes place.
Features
Gelation of vegan mousses
Specifically formulated to replace gelatin of animal origin in a mousse, maintaining similar characteristics in terms of gelation. It provides a very pleasant clean cut in the mouth. It is recommended to provide the aerial part of the mousse by means of a meringue made with vegetable protein.

Freezability

Activation temperature

Hot

Temperature resistance

Thermo-reversible

For use in

Elaborations
Possible
Elaborations
Products
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