KAPPA GUM 130g

Gelling agent almost immediate, it allows very fine glazes.
Resists to temperature up to 60ºC.

Origin:
Vegetable, red seaweeds.

Properties:
Almost immediate gelling agent in contact with a frozen or very cold product.
Does not drip due to its rapid gelling action.

Mode of use:
Dissolve cold in the product to be gellified. Boil to activate.
Thin nappage, glazes, stable gels to be grated and/or sliced with a Japanese mandolin.

Technical note:
The firmest and most immediate gel.
Gellification starts from 48ºC.
Thermo-reversible.
Does not allow deep-freezing.
When combined with products with high level of potassium, its gellifying strength increases.
If the product contains high level of acidity, its strength decreases.
Once gellified, it can be used up to 70ºC.

Recommended dosage: 2 g to 15 g per kg.
- 2 g per kg to get a smooth gel.
- 15 g per kg to get a firm gel.