Nappage neutral is a clear coating. When used warm: First heat the undiluted overcoat with up to 30% water, fruit juice or fruit pulp to 60 ° C and then process between 40 ° C and 80 ° C, depending on whether it is poured over or sprayed. For cold use: Mix the undiluted undiluted overcoat with up to 10% water, fruit juice or fruit pulp until a smooth consistency is achieved for processing. Also ideal for making sorbet, for example: mix 200 g fruit puree, 50 g lemon juice, 50 g nappage with a blender and freeze in the Pacojet, drain and use immediately. The sorbet has a great shine and is stable for longer.
VALRHONA SA, 14 AVENUE DU PRESIDENT ROOSEVELT, 07301 TAIN L HERMITAGE, Frankreich.
produced in the country | ISO
Frankreich | FR
Ingredients
Clear infusion for hot and cold application. Water, sugar, glucose syrup, gelling agent: pectin E440, thickener: carrageenan E407 acidifier: citric acid. Instructions for use: For pouring and glazing - cold (+ 20 ° C / + 25 ° C): Depending on the type of substrate, use Absolu Cristal neat or diluted with 10 to 15% water and mix briefly. For pouring and glazing - hot (+ 40 ° C / 60 ° C). Depending on the type of substrate Absolu Cristal pure or diluted with 5 to 30% water briefly boil and use when the final thin liquid is reached. For spraying with the gun - hot (+ 60 ° C / + 80 ° C) Depending on the version of the pistol use Absolu Cristal neat or with 10% water. Store dry and cool. Store in a refrigerator after opening and use within one month.
Nutritional table (16301)
per 100g / 100ml
Calorific value
1127 kJ / 266 kcal
fat
0,7 g
saturated fatty acids
0,4 g
carbohydrates
64 g
of which sugars
50 g
protein
0,5 g
salt
0,15 g
Allergy Advice about the product (contain allergens) (16301) Traces: Gluten Traces: Milk
