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.jpg "SOSA Freeze Veggie Gel (500g)")
Description
Vegetable origin gelling agent that accepts freezing, a mixture based on carrageenan, garofin gum and xanthan gum.
Properties:
Gelatin that is transparent and resistant to freezing.
Directions for use:
Mix the powder with the rest of the solids, add to the liquid and shake vigorously, heat the minimum mixture to 80 ° C. Once cooled below 40șC already begins to gel.
Observations:
Does not act with alcohol or oil.
False spherification / False pâte fruit / Other elaborations of cold gelatins for confectionery