Gellazoon low, 250g
By destroying the firm gels produced with Gellazoon low, e.g. by using an electric blender, smooth textures can be achieved. These so-called liquid gels possess pseudo-plastic characteristics, i.e. the gel is liquefied through shaking and stirring and is pourable. After a longer period of standing, it sets (like ketchup). Particles such as herbs or gel capsules can be suspended in these liquid gels too (see Algizoon).
Ingredients: gelling agent gellan gum (E 418), maltodextrine
Use: Instructions for the production of gel noodles: Stir 2 level measuring spoons of Gellazoon low into 100 ml of cold liquid (broth, juice, etc.); stirring continuously, bring the solution to the boil, pour into a mould or as a thin layer, and leave to cool and gel. Cut the gelled layer into narrow strips.
Price per kg : 157,04 €
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