Creative Cuisine Meticell, gelling agent methylcellulose, E 461

Meticell is a gelling agent obtained from vegetable cellulose. The powder has a thickening effect in cold preparations. When heated, the preparations gel and when cooled they become viscous again. Meticell is very suitable for binding dough for patties, vegetable dumplings and the like, but also for breading without flour and egg. Application: To make a Meticell base mixture, carefully stir 3 g of Meticell into 100 ml of water and cool in the refrigerator to 4 °C. The Meticell base mixture is stirred into the cold preparations (100 ml of Meticell base mixture for 800 g of preparation). To bread the cold food, spread the Meticell base mixture on it and then turn it in the breading. To achieve the gelling effect, heat to 40-60 °C.