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Meticell is a gelling agent, which is derived from vegetable cellulose. The powder has a thickening effect in cold preparations. On heating, the gel preparations, during cooling, they become viscous again. Meticell lends itself very well to batters for burgers and vegetable balls u. Ä binding. But also for breading without flour and egg. Application: Stir thoroughly To produce a Meticell-base mixture 3 g Meticell in 100 ml of water and cool down in the refrigerator at 4 ° C. The Meticell base mixture into the cold preparations are stirred (100 ml Meticell-base mixture on 800 g preparation). For breading the cold dishes are coated with the Meticell-base mixture, and then turned in the breading. Heat to achieve the Geliereffekts to 40-60 ° C.
Additional information about the product
Designation
Creative Cuisine Meticell, gelling agent methyl cellulose, E 461
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
Vegetable binding and gelling agent for warm preparations and batters without egg. Gelling agent: E461 methylcellulose. Application: Stir To prepare a master batch of Meticell 3g Meticell in 100 ml of water carefully and cool down in the refrigerator at 4 ° C. The Meticell basic mixture is stirred into cold preparations (100ml Meticell-base mixture to 800g preparation). For breading the cold dishes are coated with the Meticell-base mixture, and then turned in the breading. Heat 60 ° C - to gelling at 40 ° C.
Nutritional table (28526)
per 100g / 100ml
Calorific value
782 kJ / 187 kcal
salt
0,97 g
Allergy Advice about the product (contain allergens) (28526) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.