With our plant-based gelling agents range, we supply you with products that enable you to create varied textures ranging from flexible to firm to brittle.
For optimal use, mix the product with liquid while heating. Suitable for use with all aqueous liquids, cannot be frozen and is of natural origin. The texturizing agent goes back to its initial state after it has been activated and its temperature changed. You can use this product to make firm, rigid gels (like pastes, jellies and jams). The recommended measure is 2-15g/kg.
Mousses – Mousse – Crémeux & Ganaches
Gelling agent: Agar-agar (E406) and Dextrose
Recommended keep at 15-25 C, in a dry place out of light, in original packaging until use and closed.
Production process: Our plant-based gelling agents have been designed using specific processes to suit the way they are extracted.
Recommended use: Perfect for making fruit pastes, jams, glazes, inclusions, panna cottas, jellied mousses and more.
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