Texturas Glice, 300g
₹2,155.00
₹7.18 /gm
- Glice is perfect for preparing emulsions in fatty mediums. Comes in flakes. Insoluble in aqueous mediums.
- How to use: To prepare emulsions, it is important to dissolve it in a fatty medium at 60°C and to then add to the aqueous medium. Limited use in food. Maximum amount for specific foods: 10g per litre.
- Characteristics: 1) Available in the form of flakes. 2) Insoluble in water. 3) Dissolves in oil, heats up to 60°C. 4) The mixture of oil and Glice in water must be integrated slowly for the emulsion to be satisfactory.
- Ingredients: Emulsifier: Mono- and diglycerides of fatty acids (E-471)
- Storage: Store in a cool and dry place. Out of reach of children.
- Ideal For: Ideal for ice creams, giving creaminess and stabilizing the emulsion.
- Uses: It is also used for soft sweets like toffee, margarine and any application in fatty products where, together with other emulsifiers, improves the aeration and affirms the stability.
Country Of Origin: Spain
About Brand:
Since its creation in 1997, elBullitaller’s aim has been to expand the range of textures that can be used in the kitchen. As a result of this research, techniques such as foams, clouds, etc. have been created, representing an evolution in his style. The Texturas range is essential if you want to incorporate some of our most famous techniques into your kitchen, such as hot jellies, air, gelatine caviar or spherical ravioli. The products that make up the five families – Spherification, Gelification, Emulsification, Thickeners and Surprises – are the result of a rigorous selection and testing process. Texturas is the beginning of a world of magical sensations that has expanded over the years.
About Product:
EMULSIFICATION : The Lecite product, which is used to make aerated preparations, has been joined by two other products, Sucro and Glice. The main feature of the latter is its ability to combine two phases that cannot be mixed, such as fatty and aqueous media. This makes it possible to create emulsions that would otherwise be very difficult to achieve.Monoglyceride and diglyceride are fat derivatives. They are obtained by the reaction of glycerine with fatty acids. Glice was selected because of its great stability as an emulsifier of water and fat. Glice likes to come into contact with fat. Therefore, Glice must always be dissolved in fat before being added to water.
Produced by Sole Graells SA, Princep Jordi, 208014, Barcelona, Spain.
Imported & Distributed by Chenab Impex Pvt Ltd. J1-A, Ansa Industrial Estate, Saki Vihar Road Sakinaka, Andheri(E), Mumbai 400072 India.
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Texturas Glice, 300g
₹2,155.00
₹7.18 /gm
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