Vegetable Gelling Agent (500G) - Sosa

Proespuma Cold


Register now to see the price

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

4 other products in the same category:

Square Tart Shell Sweet (7Cm , 30G) - (C90) - C'Est Bon

Square Tart Shell Sweet (7Cm , 30G) - (C90) - C'Est Bon

Register now to see the price

favorite
  • Coming soon

Acide Ascorbique (1Kg) - Louis Francois

Register now to see the price

favorite
  • Coming soon

Chestnuts Paste (1Kg) - Corsiglia

Register now to see the price

favorite

Water-Soluble Yellow (15G) - Pcb

Register now to see the price

favorite