3 hours. Sets smoothly (no lumps) and slowly, allowing more time for usage.
Dry and cool (68- 72ºF, 20- 22ºC)
Sugar, lactose, dextrose, gelatine, thickener E410 locust bean gum, flavor
Sugar content: ± 50%, Keep airtight!!
Dosage 1: Add 150 g. per liter of liquid preparation.
Dosage 2: 150 g. of Quick-Gel Plus equals 16 gelatin sheets.
Dosage 3: Fruit Mousse 150 g. Rapidgel Plus 100 g. Sugar 1 kg. Fruit puree with 10% sugar 1 lt. Heavy Cream
Combine sugar and Rapidgel Plus and add them to the fruit puree. Whip the heavy cream to medium peaks, and fold into fruit puree mixture.
Add to hot or cold liquid preparation.
Our Pastry 1 line is the foundation for all your pastry creations. Pastry 1 complements any skill level, whether you’re working from scratch or need time and labor savings.
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