Creative Cuisine Gellan, gelling agent, E 418
Gellan gum can be used to make both cold and warm jellies with a firm, stable consistency. After setting, these can be reheated to 70-80°C. It has high temperature resistance and is suitable for deep freezing. It is flavorless. Directions: Stir in 5-10 g of gellan gum per liter of liquid, heat to 90°C, pour into containers, and allow to cool until set. If necessary, reheat to 80°C.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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