Description
Lactose is a disaccharide present in milk, formed by glucose and galactose. Lactose is ideal for preparations with a range of textures similar to sugar, but hardly sweetens them at all. Combines with Kaolin to make crunchy toppings with a calcareous texture. Check out Mugaritz DVD and book for many more uses. Available on this site. Top Tip: Mix 100g of liquid to 100g of lactose, heat to 110 degres C and it will create crystal rocks. Great texture and can be crumbled for a seasoning twist.
Ingredients: Lactose monohydrate 100%
Disaccharide present in MILK, comprising glucose and galactose.