It has excellent cooking resistance and toughness, as befits a premium product. Try it with delicate fish and vegetable sauces.
Baking 8-10 minutes at 160oC
Real weight could be changed approx. 100g-500g, and the prices will be charged according to the real weight.
Excellent cooking performance, consistency and chewability. Ideal for daily recipes and extraordinary in retaining sauces.
Forms an insoluble, and stable gel in the presence of calcium contained in milk and its derivatives. All milk-based products: chantilly cream, chocolate mousse, pastry cream, speciality dairy products.... Can also be used for spherification with calcium salts (calcium chloride and calcium lactate).
Baking 8-10 minutes at 160oC
Excellent cooking performance, perfect consistency and chewability. Perfect for everyday preparations and for capturing sauces.
Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.
Baking 8-10 minutes at 160oC
Excellent cooking yield, perfect consistency and chewability. From the typical shape of a grain of rice, it is ideal for both preparations.
Baking 8-10 minutes at 160oC
Forms a hard, transparent and stable gel when cooked.
