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Gels when heated.
To make hot gelled products.
Unlike other gelling agents, Mëticel gels when the temperature rises and loses its gelation when it cools, becoming a liquid.
Ideal in the preparation of croquettes, as it helps to retain water and prevent them from breaking during the frying process.
€8,42 – €27,94 +VAT
Mëticel is a fibre-like carbohydrate derived from vegetable cellulose, and has both thickening and gelling properties. Unlike other gelling agents, Mëticel gels when the temperature rises and, when it cools down, it loses its gelation and becomes liquid again. This characteristic is ideal for fine purees and mince that melt easily in the mouth.
It is very efficient. A 250 gr. package is enough for about 1000 portions of 100 gr. of different products.
Applications:
An interesting application of Mëticel is in doughs for frying products, such as croquettes, as it helps to retain water and prevent them from breaking during the frying process.
How to use
To use Mëticel, it is recommended to mix it cold or at lukewarm temperature, stirring vigorously. It should then be left to stand in the refrigerator until it reaches 4oC to hydrate. Heat can then be applied, and the gelling agent will start to gel from around 55°C.
Typical dosages of Mëticel vary between 2 and 15 grams per kilogram of product, depending on the specific application.
| Weight | N/A |
|---|---|
| Tamaño | M, S, S-45 gr., M-250 gr. |
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