Sosa 48656 Vegan Mousse Gelatin Instructions
- June 17, 2024
- Sosa
Table of Contents
Sosa 48656 Vegan Mousse Gelatin
Product Information
Specifications
- Product Name: Vegan Mousse Gelatin
- Measure: 15-25g/kg
- Code: 48656
- Weight per Box: 500g / 1.1 lbs
- Units per Box: 6
Product Advantages
Vegan Mousse Gelatin is a plant-based gelling agent that allows you to replace animal-origin gelatin while maintaining similar gelling characteristics. It is a hydrocolloid product and should be applied to the aqueous part of the recipe. For best results, we recommend using a meringue made with plant protein as the aerated part of the mousse. This will enable you to work at high temperatures and ensure sufficient time for the full incorporation of the aerated mixture and distribution into the desired containers before gelification occurs.
Plant-Based Gelling Agents
Our Vegan Mousse Gelatin is made from plant-based gelling agents, providing a cruelty-free alternative to traditional gelatins derived from animal sources. It offers a great solution for those following a vegan or vegetarian lifestyle, while still achieving excellent gelling results.
Product Usage Instructions
Step 1: Recipe Preparation
- Select your desired recipe for a mousse or gelatin-based dessert.
- Note the total weight of the recipe and calculate the required amount of Vegan Mousse Gelatin based on the measure of 15-25g/kg. For example, if your recipe weighs 1kg, you will need to use 15-25g of Vegan Mousse Gelatin.
- Prepare the aqueous part of your recipe, ensuring that it is suitable for incorporating the Vegan Mousse Gelatin.
- If desired, prepare a meringue using plant protein to use as the aerated part of the mousse.
Step 2: Incorporating Vegan Mousse Gelatin
- Add the calculated amount of Vegan Mousse Gelatin to the aqueous part of your recipe. Stir well to ensure even distribution.
- If using a meringue, gently fold it into the mixture, ensuring thorough incorporation.
- Continue stirring or folding until the aerated mixture is fully incorporated and evenly distributed.
Step 3: Gelification
- Once the mixture is fully incorporated, quickly distribute it into the desired containers before gelification occurs.
- Allow the dessert to set and gelify according to your recipe’s instructions.
Step 4: Serving and Enjoying
- Once fully set, your vegan mousse or gelatin dessert is ready to be served.
- Garnish or decorate as desired and enjoy!
FAQ
- Q: Can I use Vegan Mousse Gelatin in any recipe?
- A : Vegan Mousse Gelatin is specifically designed for mousse and gelatin-based desserts. It works best when applied to the aqueous part of the recipe and incorporated with an aerated mixture. For other recipes, we recommend using alternative gelling agents suitable for the specific application.
- Q: How do I store Vegan Mousse Gelatin?
- A : Store Vegan Mousse Gelatin in a cool, dry place away from direct sunlight. Ensure the packaging is tightly sealed to prevent moisture absorption.
- Q: Is Vegan Mousse Gelatin gluten-free?
- A : Yes, Vegan Mousse Gelatin is gluten-free. It does not contain any gluten-based ingredients.
INFORMATION
VEGAN MOUSSE GELATIN
Blend of agar agar and tapioca starch
Plant origin • Gelling power for mousse preparation
Measure : 15-25g/kg
Code /Weight u/box
48656/ 500 g/ 1.1 lbs 6 u
RECOMMENDED USAGE
Allows the gelling of all types of mousse with a wide pH range. Gelling agent formulated specifically for the gelification of vegan mousses. Gelification of vegan mousses made with fruit, citrus fruit, chocolate, dried fruit or spices.Gelification temperature below 90-104°F (32-40°C). Freeze resistant.
HOW TO USE
Add the powder to the base cream of the cold mousse. Mix and heat to between 194°F (90°C) and 212°F (100°C), stirring constantly. Let it cool to between 122°F (50°C) and 140°F (60°C) and incorporate air into the mixture by using a whipping tool and encircling movements. Pour into molds or your chosen container and cool. It can be frozen and the liquid will not separate.
PRODUCT ADVANTAGES
- Vegan gelling agent.
- Gelling with a high pH range (3.5 to 7).
- Low gelling temperature.
- Allows freezing without causing syneresis.
- It forms a sturdy gelatin, which makes for a clean cut.
- Pleasant on the palate.
Tip : This is a hydrocolloid product so it should always be applied to the aqueous part of the recipe. We advise that the aerated part of the mousse is a meringue made using plant protein, so you can work at high temperatures and give enough time for full incorporation of aerated mixture and distribution into the desired containers before gelification occurs.
Vegan Mousse Gelatin allows us to replace animal-origin gelatin while keeping similar gelling characteristics.
PLANT-BASED GELLING AGENTS
222 Water Street, Brooklyn NY 11201
- Tel.: 718.522.7001
Read User Manual Online (PDF format)
Read User Manual Online (PDF format) >>