Creamy Gel

Creamy Gel is a blend of various starches that can be used hot or cold to thicken liquids and creams. Can partially or fully replace egg yolk in a recipe. The result gives a nice creamy mouthfeel.

Instructions for use

• 30 - 60 g/l, cold and hot workable (3 - 100°C). Cold and hot soluble and workable. Mix with whisk or spatula . Can be mixed. Freeze-free.

Storage advice

• Store at room temperature in closed packaging.

Processing

• Cold and hot soluble and workable
• Mix with whisk or spatula

Usage

• Cremeux
• Bavarois
• Creamy structure
• Cold crème patissière

Advantages

• Cold and hot soluble and workable
• Replaces egg yolks as a binding agent
• Gives a creamy mouthfeel
• Can be used for both savoury and sweet creamy textures
• Alcohol- and acid-resistant
• Sugar-free
• Same dosage as corn starch