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TASUTA transport pakiautomaatidesse
alates 30 € ostust.
Emulsifier derived from fats. For optimal use, dissolve at 140°F (60°C), leave to cool, then stir. Suitable for use with oily preparations. This texturizing agent helps to add texture to oils and Pure Pastes. The recommended dose is 30-60g/kg.
Thickener E407 (carrageenan)
Powdered egg white.
Sosa Gelespessa is easy to use thickening agent.
For making shortcut, biscuit, puff and yeast pastry.
Egg white mix for making meringues, macarrons, creams and icings.
Calcium hydroxide (E526) and calcium oxide (E529)
Used as edible covering for dishes.
Used to prevent oxidisation of fruit or as a dough enhancer.
Gelatin and thickener of acidic liquids (berry powder and juices).
Gelling agent / thickener
Sugar free sweetener, keeps products fresh and crispy (stable to moisture).