contact@cuisine-innovation.fr www.cuisine-innovation.fr. Kappagel. Ingrédients carraghénane – dextrose. Données culinaires. Le Kappagel est un gélifiant.
Problématique : En quoi la cuisine moléculaire est-elle Disponible sur : http://www.cuisine-innovation.com/fr/gelifiants/56-kappagel.html ...
25 août 2009 This has allowed for continued improvement and innovation ... kappa gel structure but has no influence on the iota gel
If using PVC tubes to make noodles only "food grade" tubes should be used. Cover picture. The picture shows agar noodles made from 40 g soy sauce 60 g water
11.6 Food applications This has allowed for continued improvement and innovation ... kappa gel structure but has no influence on the iota gel
Kappagel