Texturas Metil 300 gr (kødlim)
450,00
Gelatin extracted from cellulose from vegetables. Unlike other gelling agents, Metil (with a methylcellulose base) first becomes jelly when heated. When it is cold, it behaves as a smoother. There are many variations of viscosity in the case of methyl cellulose and it affects the final result of gelification. Metil has often been chosen because of its gelation force and reactivity.
Powdered. Must be mixed while it is cold. Shake vigorously and allow to rest in the refrigerator until it reaches 4 ° C to make it moist. Then, it should be heated to 55 ° C. Once the product has cooled down, it loses its gelation capacity and becomes liquid.
ingredients:
Nutritional values per. 100 g.
| Energy | KJ/Kcal |
| Fat | <0,1 g |
| Fat of which saturated | <0,01 g |
| Carbohydrate | <0,4 g |
| Carbohydrate of which sugars | <0,4 g |
| Protein | <0,1 g |
| Salt | 0 g |