GELEAhot instant in a 15kg carton
Gelling agent for the production of texture-modified pureed and/or strained food & eat by walking. A 10kg carton is sufficient for up to 7,500 portions.
Ingredients: Maltodextrin, gelling agent agar agar, stabilizer xanthan
Use: Puree the cooked meat or vegetable (frozen, blanched or cooked) with on packaging recommended amount of liquid (broth, stock, sauce). Stir GELEAhot instant in on the packaging recommended amount in and bring to the boil for 2-3 minutes then pour into a mould. Spread the puree evenly with the mould lid. Allow the filled moulds to cool down to room temperature in the refrigerator (for approx. 30 min.). Release from the moulds, heat up and serve!