PSYLLIUM 150 g

Origin:
Vegetable.

Properties:
High binder and thickener functionality.
High capacity to absorb liquids.
Can replace gluten in recipes such as breads, doughs, fermented doughs.
80% Fiber.

Mode of use:
Soluble in water with strong agitation, both in hot and cold conditions, over a wide pH range.
In bread and doughs, integrate with solids (flours and starches).
Provides elasticity, structure, flexibility.

Technical note:
Pizza dough: 3-4%.
Gluten-free sponge cake: 1-2%.
Very stable to changes in temperature and pH.
Suitable for cooking and freezing.

Recommended dosage: 10 g to 40 g per kg.