Totally vegetable composition: Maltodextrin, carrageenan, carob gum, dextrose, sodium citrate.
Texture close to the Agar Agar while being much more elastic and resistant. Gelling temperature: 60°C.
Can be reheated several times. Allows to work more easily with acidic ingredients to make ravioli or others.
Use: dilute it in 6 times its volume of cold water