Vegetable Gelling Agent (500G) - Sosa

Proespuma Cold


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Properties: Transparent and elastic gelatin.

How to use: Dissolve cold and bring to 65ºC (better boil). Gels from 60ºC.

Application: Any liquid with a water content greater than 80%.

Observations: Does not support freezing, thermoreversible

***For all Chef wanting to remove animal protein from Gellatin sheets (which is usually made from pork or fish)

Data sheet

Reference
SOS0604-004
Origin
France
Temperature
Ambient

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