
Creative Cuisine Gellan, gelling agent, E 418
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
With gellan both cold and warm jellies can be made of cut-resistant, stable consistency. After gelling, they can be heated up to 70-80 ° C again. High temperature resistance, suitable for deep freezing. Tasteless. Application: 5-10 g gellan per liter of liquid Stir, heat to 90 ° C, filling and allow to cool to gel. If necessary, heat back up to 80 ° C.
Additional information about the product
Allergy Advice about the product (contain allergens) (28522)
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
Designation
Creative Cuisine Gellan, gelling agent, E 418
item number
28522
Content
400 g
Packaging
aroma box
Date of minimum durability
Up to Ø 485 days from date of shipment.
Gross weight
0,49 kg
Availability
NOW AVAILABLE
Quantity in stock
45
cooled Product
No, uncooled product
Packaging per unit
12
Rate of Taxation
19 %
EAN Code
8412056345301
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
13023900
Manufacturer (Responsible entrepreneurs)
BARA EZQUERRA S.A., PI Pla d`en Coll, C / del Mig, s / n, 08110 MONTCADA I REIXACH, Spanien.
produced in the country | ISO
Italien | IT
Ingredients
Gelling agent E418 for hot and cold preparation. Gelling agent: gellan E418 (polysaccharide obtained by microbial fermentation. Application: 5g-10g per liter liquid gellan stir, boil, bottle and let cool to gel if necessary reheated up to 80 ° C..
Nutritional table (28522)
per 100g / 100ml
Calorific value
1381 kJ / 330 kcal
protein
1 g
salt
0,48 g
Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.