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Carrageenan and locust bean gum mixture, vegetable origin
Properties: Transparent and elastic gelatin.
How to use: Cold dissolve and bring to 65ºC (better boiling) Gelify from 60ºC
Application: Any liquid with a water content higher than 80%.
Remarks: Does not support freezing, thermoreversible.
Elaborations: False spherification / False pâte â fruit / Veils / Cold pasta / Cold spaghetti / Gelatin up to 60ºC / Macarrones / Napar