Elastic gelatin powder, texturizer, Sosa

Elastic is certainly the most elastic soft gelatine on the market. It consists, among other things, of carregenato (algae) and gum (carob) as well as maltodextrin. These two elements allow us to obtain a completely transparent and elastic gel. To work with this gelatin it is important that we mix it at room temperature and then heat it to a minimum temperature of 65 ° C (boil better) so that it hydrates and gels. Once everything is gelled, it creates an elastic fabric that can be stretched and manipulated, even to cover surfaces. It is recommended not to use highly acidic media as they tend to break and will not coagulate. Once gelled, it should be refrigerated to keep the structure stable. Ideal for making gels in pastry and restoration with an elastic effect. Stable when frozen.