Kappa Carregeenan 150g - Louis Francois injector Press °C/°F selectable wide measuring

Press °C/°F selectable wide measuring temp

600g Professional size

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It can be used as a substitute protein for both egg yolk and egg white

Dimitri Fayard | Baked fun

Kappa Carregeenan 150g - Louis Francois injector Press °C/°F selectable wide measuringSeaweed extract for firm gels Kappa carrageenan is highly reactive with milk, reacting strongly with proteinaceous materials and also with salts, while being little influenced by the different types of milk used. It can be used with other gums to modify the texture. Excellent synergy with carob which gives a more cohesive texture with less syneresis. Kappa carrageenan is thermoreversible (60C) and does not regain its structure after mechanical actions