For the quick and easy production of stable, hot Espumas. Unfolds its stabilizing and gelling effect from 75 ° C. Add EspumaHot to cold liquid. Rest in the refrigerator for 6 hours and then heat to 75 ° C. Pour into a siphon suitable for warm preparations and pour with N20 cartridge (s). Depending on the desired stability 0.2 to 1.5% (100 ml of liquid = 1.5 g Espuma hot).
Additional information about the product
Designation
Creative Cuisine EspumaHot, foam stabilizer
item number
31765
Content
100 g
Packaging
aroma box
Date of minimum durability
Last date of minimum durability: 26.03.2027 Up to Ø 716 days from date of shipment.
Creative Cuisine, Hampp Media GmbH, Schockenriedstraße 4, 70565 Stuttgart, Deutschland.
produced in the country | ISO
Italien | IT
Ingredients
Vegetable stabilizer for the production of hot Espumas. Stabilizer: hydroxypropyl methylcellulose (E464), carrageenan (E407). Application: Depending on the desired consistency, mix 10-15 g of Espuma Hot per liter of cold liquid and allow to rest in the refrigerator for 6 hours, then heat to 75 ° C. Pour into an IsI siphon suitable for warm preparations and gassed with Isi-N20 cartridge (s). Made in Italy.
Nutritional table (31765)
per 100g / 100ml
Calorific value
142 kJ / 34 kcal
carbohydrates
70 g
of which sugars
70 g
salt
2,63 g
Allergy Advice about the product (contain allergens) (31765) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
