SPUMAGastro in a 1,5kg bucket
Special mix for the production of foam food. Ideal for making amuse-bouches – Quick and easy handling for flying buffets – Simple and fast cocktails and aperitifs – Topping for desserts or pastries.
- Gluten-free, lactose-free and vegetarian
- No declarable additives
- Works with a measuring spoon
- Binds up to 50% oil and 20% alcohol in a recipe (Sauce Hollandaise without curdling – Foamy cocktails)
- Suitable for cold and warm espumas (up to 60°C)
Ingredients: Maltodextrin, gelling agent methylcellulose, stabilizer xanthan gum
Use: Pour 500g (ml) of liquid or 500g of strained food in a cream whipper or an electric blender and add 2 measuring spoons of SPUMAGastro. In the whipper: Close the whipper and shake it well until the powder is completely dissolved. Foam up with 2 cream capsules. Leave to stand for 10 minutes – then serve. In the electric blender: Pour the liquid into the electric blender and whisk for about 15 minutes at the highest speed to produce a cream-like texture then serve.