- Out of stock
Available in 10 days
060649 Emul S - SOY lecithin - 600 g
1 Emul S, 600 g. This emulsifier and stabilizer is made from soy lecithin. It...
Gelatin B - Bovine gelatin - 12 kg
Ref. 087090
Gelatin B - Bovine gelatin - 12 kg
Ref. 087090
1 Gelatin B, 12 kg. This gelling agent is made from pure bovine gelatin. This is a powdered gelatin with a Bloom degree of 200. It can be used in mousses, espumas, ice creams, confectionery (such as marshmallows and jelly beans), bavarois, textured alcohol...
1 Gelatin B, 12 kg. This gelling agent is made from pure bovine gelatin. This is a powdered gelatin with a Bloom degree of 200. It can be used in mousses, espumas, ice creams, confectionery (such as marshmallows and jelly beans), bavarois, textured alcoho
- Politique de livraison
Compositions et allergènes
- Azo dye : non
- Natural dyeing : colorant_origine_naturelle_non
- Kasher : Non
- Composition : Ingredient(s) : bovine gelatin powder.Contains SULFITES.
Exportabilité
- Exportability USA : Yes
- Exportability Japan : Yes
- Exportability China : Yes
- Exportability Canada : Yes
- Exportability Singapour : Yes
- Exportability Hong Kong : Yes
- Exportability UAE : No
- Exportability Saoudi Arabia : No
- Exportability Bahrein : No
- Exportability Kuweit : No
- Exportability Oman : No
- Exportability Qatar : No
- Exportability Taiwan : Yes
Préconisation d'emploi
- Recommended dosage: 0.3 - 10%.
- • Hydrate Gelatin B cold in 5 to 10 times its weight in water for a minimum of 1 hour
- • Bring the preparation to be gelled to a boil without Gelatin B
- • Then add the required amount of hydrated Gelatin B and mix vigorously
- • Pour the mixture into the desired mould and let it cool in the refrigerator
Recipes to Inspire yourself
L'Express enneigé
Samuel et Mathis Anstett
Champions du Monde Juniors de Pâtisserie 2026
P'tit Biscuit
Jérémy Massing
Vice Champion du Monde de Pâtisserie 2025
Honeycomb cigarette tuile
François Perret
Pastry Chef
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