Bel direct

040- 844 6193

100% Trehalose powder

1 kg

Sosa equivalent

POD / SP : 45

PAC / FP : 100

14,95

Uitverkocht

Beschrijving

Delays the retrogradation of starch. A lot of water holding capacity. High glass transition temperature. Delays protein denaturation. Resistance to freezing, it is cryoprotective and prevents the formation of crystals in ice cream. It enhances the flavors, prevents the oxidation of fruits and vegetables, allowing them to dry and achieving a very crunchy texture. It does not participate in Maillard reactions. Stable to heat and acid. Repels moisture in dry foods such as candies, caramelised nuts, cookies, sables, and dried meringues. Delays drying and increases the volume of whipped doughs such as sponge cakes, mochi, sushi, etc. It acts as a stabilizer in whipped creams, mousse and meringues. Avoid syneresis due to the penetration of sugar into jelly beans and pâte á fruit. It allows to make crunchy candies from 120ºC. In a maximum 2% it helps to increase the volume and the crunchiness in puff pastry. How to use: Use between 10 to 30% to replace common sugar. In some preparations such as dry meringues, up to 100% of the sugar content can be replaced.

Extra informatie

Gewicht 1.020 kg
Afmetingen 35 × 20 × 3 cm

Eindhovenseweg 115

5552 AA Valkenswaard

Tel: 040 844 6193

Email: info@restaurant-eden.nl

Openingstijden

Ma en Di: Gesloten
Wo t/m Za: Vanaf 18:00

Zo: Vanaf 12:00

 

 

 

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