Cocinist Garrophin Rubber - 65g - Thickening, Stabilizing, Emulsionanlte - for Ice Cream, Sauces

Description

Garrofin gum, also called carob gum, is used as a thickening in sauces and as a stabilizer and emulsifier in ice cream. If combined with Carragenate we can get gels. They are usually used between 3 and 10 g per litre of solution depending on the desired thickness level. The Goma Garrofín Laguilhoat is presented in an airtight seal jar with 65g of product.