Sosa Vegetable Gelling Agent from-our-kitchen including induction

including induction

This artisan pasta is part of an ancient tradition in Puglia that has not changed

The casserole comes complete with a glass lid

Delicious combined with Callipo tuna and a few Pons capers and spread liberally on sandwiches or bagels or served alongside grilled meat and roast vegetables

Sosa Vegetable Gelling Agent from-our-kitchen including inductionDescription Sosa vegetable gelling agent produces a gelatine that is very elastic, firm and easy to handle. It does not stick to the surfaces where it is spread. It is a gelling agent that improves its capacity with liquids containing calcium. When the temperature is 60C, it can be used to decorate fruit. Mode of Use: Mix with cold liquid and heat to boiling while stirring. Gelation is obtained when the mixture is cooled to between 60 70 C. Producer