Bavarian gel

Very firm and foamy consistency.

Description

Powder preparation for mousses, bavarois and charlottes.

Several gelatin bases are available:
Pork / beef / fish

Halal and kosher certification upon request

Benefits

Guarantees a very good texture: firm consistency without being compact or elastic.

The setting of the mousse is slow enough to allow time to assemble the entremets without hardening during the preparation.
Its taste does not alter the aromas of fruit or syrups.

Instruction

140 g of Bavarian gel for 1 L of milk or for 1 kg of fruit puree and 1 kg of whipped cream.

Dissolve the Bavarian gel in 100 g of water and 1/4 of the fruit puree (or milk). Heat the preparation at 60- 65°C / 140-149°F while stirring vigorously.
Add the rest of the fruit puree (or milk). Mix well while it cools, then gently incorporate the wipped cream.

Conservation

Keep in a cool dry place (min. 10°C / 50 ºF – max 25°C / 77 ºF).
18 months sealed / keep remaining product sealed and use within 2 months of opening.

Packaging

2 or 4 Kg pail / 25 Kg box

Our products are solde within many packaging from 1kg packet to 15kg bucket.

Neutral gelling mixes

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