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, add the powder to the cold mousse’s cream base. Mix and heat to 195-210°F (90-100°C), stirring all the while. Leave to cool to 120-140°F (50-60°C) and combine with the aerated mixture using large, rounded movements. Pour out into molds or other recipients and leave to cool. Can be frozen without causing mixtures to break. Can be used for mousses with a high pH level (3.5 to 7), as well as vegan fruit or citrus, chocolate or nut mousses. The recommended quantity is 1.5 to 2.5%.
Tapioca starch and Gelling agent: agar agar (E406)
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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