Properties: Gelling.

Use: Mix in liquid, bring to boil, let cool down.

Application: Any liquid elaboration.

Observations: Heat resistant (90 °C), not resistant to freezing, thermo reversible, jellifies less in acid mediums, not very elastic gelatine.

Optimal elaborations: Hard caviar / Hot gelatines (≤ 90 °C)

Other elaborations: Gelatines / Purees / Veils / Foams

Article number: 900102
Origin: Spain