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Gellan can be used to produce both cold and warm jellies with a firm, stable consistency. After gelling, these can be reheated to up to 70-80 °C. High temperature resistance, suitable for deep freezing. Tasteless. Application: Stir in 5-10 g of gellan per liter of liquid, heat to 90 °C, fill and allow to cool to set. If necessary, reheat up to 80 °C.
Creative Cuisine, Hampp Media GmbH, Schockenriedstr. 4, 70565 Stuttgart, Deutschland.
produced in the country | ISO
Italien | IT
Ingredients
gelling agent gellan gum (E418). Gellan (E418/ Polysaccharide obtained by microbial fermentation) gelling agent. Gellan can be used to produce both cold and warm jellies with a firm, stable consistency. After gelling, they can be reheated to up to +80°C. Application: Stir in 5-10 g of gellan per liter of liquid, bring to the boil briefly, fill and allow to cool to set. If necessary, reheat to up to +80°C. Store cool and dry.
Properties: gluten-free, vegan.
Nutritional table (37093)
per 100g / 100ml
Calorific value
1381 kJ / 330 kcal
protein
1 g
salt
1,2 g
Allergy Advice about the product (contain allergens) (37093) Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.