Gélatine en poudre pour mousse végétalienne 500 g Texturestar
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Ingredients
Gomme carraghénane kappa (carraghénane, standardisée avec du sucre, du chlorure de potassium, du chlorure de sodium, de la gomme de caroube), gomme carraghénane iota (carraghénane, saccharose) et gomme de caroube.
Shipping
Directions: In a pot, add the powder gradually into your base recipe using a whisk to disperse the powder and avoid lumps. Mix and heat the recipe to 90 degrees C while stirring. Allow to cool to 55-65° C in a mixing bowl and now fold in the aerating mix of the recipe (meringue, whipped topping, etc.) starting by quickly folding in 1/4 of the aerating mix to avoid lumps forming as the gel starts to set. Followed by folding in the remaining aerating mix to create a mousse. Pour or pipe your mousse into containers and cool.
Recommended recipe ratio. 1 part base recipe and 2 parts of aerating mix.
Recommended dosage. 2 - 2.5% of the base recipe