Dessert Gel – Vegetal Base

Gelling preparation made with gelling agents of purely vegetable origin.

Description

Preparation powder for bavarian creams, creams and mousses.
Made with gelling agents of purely vegetable origin, this mixe is suitable for vegetarian diets.

Kosher and Halal certification upon request.

Benefits

Sets slowly to allow time to assemble the entremets without hardening during the preparation.
Very firm and foamy texture.
Quick and easy to use.
Stable to freezing and deep freezing.

Instruction

NB: 100g of Vegetal dessert gel serves 18.
100g Gel Dessert preparation for 1 kg fruit puree and 1 kg whipped cream (50% dairy – 50% vegetal cream). Mix fruit puree and Gel Dessert. Heat to 80°C (176 ºF) and cool down to 55/60°C (131-140 ºF) while stirring continously. Blend delicately in two times the whipped cream. Garnish the molds or the pastries and refrigerate to set 24 H to obtain the right consistency : firm, light and frothy.

Conservation

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

Packaging

Pail 2 kg or 4 kg, box 5 kg et bag 25 kg

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

Neutral gelling mixes

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