Tart Dark Chocolate 70% Precut 10 Slices Frz (900G) - Boncolac
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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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Proespuma Cold