Made from a mixture of brown seaweed (also known as alginate) and calcium sulphate, Sosa Gelburguer allows you to make irreversible thermal gels ideal in the making of meat and fish terrines.
To use, add 10 to 15 grams of Gelburguer and 100 grams of liquid per one kilo of food being used. This will be enough to cover the food and it will be set within an hour.
Sosa has made sure that their gels are made from traditional gelling agents which do not add any flavour when combined with food. Ideal for use in jellies, pies, terrines and deserts.
Sosa are one of the leading suppliers of specialist ingredients to the best chefs and restaurants across Europe. The Sosa range makes these same great ingredients available in slightly smaller sizes, so you can stay at the cutting edge of culinary innovation with frequently changing menus and even in your own home.
Ingredients: Thickener: sodium alginate (E401), stabilizers: calcium sulfate (E516), tetrasodium diphosphate (E450iii).
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