Gel Sphere 凝膠球 Louis Francois

LOU10311

Binding agent, coagulant and lathering capacity for use in cake/biscuit making, aerated confectionery (nougat, toffee, marshmallow, caramel)

• DOSE :

Mousses and meringues : 150 g/l of water

• Macaroons and almond petits-fours =75 g per 1l of water

• Delicatessen/hams (foie gras mousse, meat binding, jelly purifications

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