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Properties: Transparent and elastic gelatin.
How to use: Dissolve cold and bring to 65ºC (better boil). Gels from 60ºC.
Application: Any liquid with a water content greater than 80%.
Observations: Does not support freezing, thermoreversible
***For all Chef wanting to remove animal protein from Gellatin sheets (which is usually made from pork or fish)
Sosa is one of the leading manufacturers of premium ingredients for gastronomy and pastry. Sosa texturisers all share the same characteristics indispensable in the world’s finest kitchen; flavour neutrality and range of texture.