Product Description
Gelling Agent For Vegan Mousses.
Perfect for the gelification of vegan fruit and citrus mousses, chocolates, nuts or spices.
- How to use:
- Add the powder to the base cream of the cold mousse.
- Mix and heat between 90 to 100ºC while stirring.
- Allow to cool between 50-60ºC and mix with the aerating part with enveloping movements.
- Pour into molds or chosen container and cool.
- Low gelation temperature 32-40 ° C.
- Size: 500g.
Ingredients:
Tapioca Starch, Gelling Agent: Agar Agar (E406).
May contain traces of EGG, MILK, CELERY, SOYA, MUSTARD, PEANUTS, SESAME, NUTS.
Allergens highlighted in BOLD.
Suitable for a Vegetarian diet |
Y |
Suitable for a Vegan diet |
Y |
Suitable for Sufferers of Lactose Intolerance |
N |
Suitable for Coeliacs |
N |
Approved for a Halal diet |
Y |
Approved for a Kosher diet |
Y |