Thickening or gelifying texture agent.
Allows to make re-usable low sugar coatings with very well gelified elastic texture that can be used to coat tarts, genoises, biscuits pure or diluted around 50° to 55°C.
Can also be used in candy to make acid stuffings such as for chocolate shells.
Thermoreversible gel, supports freezing.
| Size | 1kg jar |
|---|---|
| Temperature | Ambient |
| Origin | France |
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