Gelling powder composed of algae and carob gum , allowing an elastic effect. For optimal use, mix the product with a liquid while heating. Usable with all types of liquids, it does not resist heat, is freezable and of natural origin. You can use this product for the development of stretchable or elastic gels or veils. Elastic is certainly the most elastic soft gelatine on the market. It consists, among other things, of carregenato (algae) and gum (carob) as well as maltodextrin. These two elements allow us to obtain a completely transparent and elastic gel. To work with this gelatin it is important that we mix it at room temperature and then heat it to a minimum temperature of 65 ° C (boil better) so that it hydrates and gels. Once everything is gelled, it creates an elastic fabric that can be stretched and manipulated, even to cover surfaces. It is recommended not to use highly acidic media as they tend to break and will not coagulate. Once gelled, it should be refrigerated to keep the structure stable. Ideal for making gels in pastry and restoration with an elastic effect. Stable when frozen. recommended use: Perfect for making fruit pastes, jams, toppings, inclusions, panna cottas, gelled mousses, etc. Ingredients Maltodextrin, thickener: locust bean gum E410, E407 carrageenan, acidity regulator: potassium citrate E332ii. Store in a cool, dry place. Dosage: 20 - 50g/Kg Allergens - Allergen-free Gluten-free product Heat to 90-100 degrees before use. Melting temperature of 45 degrees. vanilla veil Ingredients 250 g Water 250 g Caster sugar 20 g Elastic Sosa Ingredients 1 Vanilla bean Instructions Mix all the ingredients together while still cold and bring to the boil. 250 g Caster sugar,20 g Elastic,1 Vanilla bean,250 g Water Pour the mixture into a stainless steel tray, tipping it to spread out the jelly. Leave to set at room temperature. Cut out and shape however you wish.
Related
Related