
Sosa Inulin Hot (fiber) (39460)
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
For fat-free creams and puddings, or for reducing or replacing the fat content in mousses, baked goods, ice creams, creams, and recipes in general. In large doses, it can create stable, sliceable gels. Add to a liquid to be prepared and stir vigorously. Heat to 50-70°C for better distribution. Let the mixture stand for 2 hours at 5°C until fully hydrated. It can then be frozen without losing its properties.
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