
Creative Cuisine EspumaHot, foam stabilizer
For the quick and easy production of stable, hot Espumas. Unfolds its stabilizing and gelling effect from 75 ° C. Add EspumaHot to cold liquid. Rest in the refrigerator for 6 hours and then heat to 75 ° C. Pour into a siphon suitable for warm preparations and pour with N20 cartridge (s). Depending on the desired stability 0.2 to 1.5% (100 ml of liquid = 1.5 g Espuma hot).
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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
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