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Transglutaminase GS 1 kg Texturestar
Plus facile à utiliser qu'à prononcer, cette « colle de viande » est ce dont vous avez besoin pour lier des combinaisons de protéines. Un ingrédient de base pour les chefs partout dans le monde, cette enzyme connecte les morceaux de viande en un solide, les rendant prêts à cuire. Parfait pour les saucisses préparées sans boyau or saupoudrez-le sur des viandes déjà marinées!
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Ingredients
transglutaminase, caseine de sodium, pyrophosphate de sodium, tripolyphosphate de sodium, maltodextrine.
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Course
- PROFESSIONAL BINDING: Transglutaminase GS is used by experts to bind large cuts of protein together, creating uniform cuts or unique culinary concoctions.
- BUTCHER'S SECRET: This product is the hidden ingredient for making TurDuckEn, providing a seamless binding of the different poultry meats.
- VERSATILE USAGE: Beyond poultry, it's also ideal for reconstructing roasts or creating impeccable fish roulade, expanding your culinary repertoire.
- EASY PREPARATION: Simply add water to our flavourless white powder to make a slurry, ready for application on your chosen proteins.
- QUALITY INGREDIENTS: Our Transglutaminase GS contains transglutaminase, maltodextrin, and gelatin, enhanced with polyphosphate salts and oil for optimal binding results.
A butcher's secret for making TurDuckEn. Transglutaminase GS is a white flavourless powder that contains transglutaminase, maltodextrin, and gelatin, with the addition of polyphosphate salts and oil. It's used to bind large cuts of protein together. Water must be added to make a slurry before using. It's ideal for making reconstructed roasts or fish roulade.