Wisk | Premium Culinary and Pastry Ingredients in the Philippines - WISK

Gellan Gum is a gelling agent of vegetable origin that comes from bacterial fermentation. It has a texture very similar to Agar-agar with the difference that Gellan Gum can withstand higher temperatures, which makes it possible to produce jellies for baked fillings.

Properties: Quick jellification. Withstands very high temperatures without melting. Firm, brittle and transparent.
How to use: Mix with a cold liquid and bring to a boil while stirring. The mixture jellifies quickly between 158-176 °F (70-80 °C).
Application: Any type of liquid.
Observations: Forms gelatines that are resistant to high temperatures without melting, allowing them to be used for fillings for baking or very hot jellies.
Elaborations: Heat-resistant gelatines, fillings for biscuits and pastries: Sheets / Ravioli / Oil jellies / Croissant fillings / Plum cake cubes.