Ideal for making egg-free mayonnaise, creams, ganaches, whipped mixtures, sponge cakes, leavened doughs, ice cream and drinks.
€19,69 VAT included
In stock
Citrus fibre with emulsifying and stabilising properties that facilitates the binding of aqueous and fat phases and enables the creation of stable emulsions at both cold and hot temperatures.
It acts as a fat substitute and can replace egg yolk in vegan or vegetarian recipes. Its stability in the face of pH variations allows it to be used in a variety of preparations, whilst also helping to prevent syneresis during freezing.
Ideal for making egg-free mayonnaise, creams, ganaches, whipped mixtures, sponge cakes, leavened doughs, ice cream and drinks.
Application:
Mix into one of the two phases of the preparation – either the water or the oil phase – and gradually incorporate the other phase whilst stirring continuously until a homogeneous emulsion is obtained.
Recommended dose:
2–15 g/kg of product.
Pack size:
450 g tin.
| Weight | 0,9 kg |
|---|
