CARRAGENAN – a natural thickener and gelling agent of plant origin (algae) for making jellies, desserts, creams, puddings, sauces and vegan dishes.
Economical to use: 0.3–2.0 g of carrageenan per 100 ml of liquid (depending on the desired density).
Gelling is activated only when heated – do not boil! Stabilizes at 35–40°C.
Store in a dry place.
The selection of the most relevant colors and products will make festive desserts bright and attractive! LOVKE Water-soluble concentrated dyes,…
Our first collection features professional water-soluble gel dyes with an improved formula and convenient packaging. Advantages: – soft tube with…
BLACK CURRANT YERO COLORS flavoring is a concentrated food additive indistinguishable from natural flavors. Designed to flavor confectionery, desserts, candies,…
Apple Pectin is made from natural sources (apples). Adding pectin to jams or jellies reduces the cooking time and the…
