Creamy Gel
Creamy Gel is a blend of various starches that can be used hot or cold to thicken liquids and creams. Can partially or fully replace egg yolk in a recipe. The result gives a nice creamy mouthfeel.
6511
Article number
400 g
Content
14 x ø10cm
Packaging
30-60gr/l
Melting point: 3-100°C
Instructions for use
- 30 - 60 g/l, cold and hot workable (3 - 100°C). Cold and hot soluble and workable. Mix with whisk or spatula . Can be mixed. Freeze-free.
Storage advice
- Store at room temperature in closed packaging.
Processing
- Cold and hot soluble and workable
- Mix with whisk or spatula
Usage
- Cremeux
- Bavarois
- Creamy structure
- Cold crème patissière
Advantages
- Cold and hot soluble and workable
- Replaces egg yolks as a binding agent
- Gives a creamy mouthfeel
- Can be used for both savoury and sweet creamy textures
- Alcohol- and acid-resistant
- Sugar-free
- Same dosage as corn starch
Packaging
The answer to all those who are looking for better and new textures in the contemporary gastronomy and patisserie. "Inspired by New Tex"
Contact us about this productInspiration
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