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Gels when heated.
To make hot gelled products.
Unlike other gelling agents, Mëticel gels at higher temperatures and loses its gelation when it cools down, 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.
Es muy eficiente: Un bote de 250 gr. es suficiente para unas 1000 raciones de 100 gr. de diferentes productos.
Applications:
Una aplicación interesante del Mëticel es en masas de productos para freír, como croquetas, ya que ayuda a retener el agua y evitar que se rompan durante el proceso de fritura.
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 40°C to hydrate.
Heat can then be applied, and the gelling agent will start to gel at 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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