About this item Gellan makes it possible to create hard gelatines that can be cleanly cut. Able to withstand temperatures of 70 °C it is perfect for the preparation of hot gelatines. How to use: Dissolve 5-10g per litre at room temperature in an aqueous medium. Heat to 90 °C, stiming constantly. Leave to set. Limited use in foos. Maximum amount for specific foods: 10g per kg. Ingredient: Gelling Agent: Gellan Gum (E-418) Ideal For: Texturas Gellan is ideal for creating a wide range of textures, from delicate jellies to firm, sliceable gels. It’s suitable for soups, sauces, desserts, and more, offering endless possibilities for culinary innovation. Texturas Gellan dissolves easily, ensuring a smooth, consistent texture without lumps. Its efficient setting properties allow for rapid preparation, saving valuable time in a professional kitchen. Characteristics: 1) Presented in fine powder. 2) Heat to 85 °C, then allow cooling to achieve the gelifying effect. 3) It loses its gelling capacity in concentrated saline solutions. 4) Perfect for creating innovative textures in culinary applications. Storage: Keep in a cool dry place. Out of reach of Children.
