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Louis Francois

Gel Sphere by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

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2.2 lb (1 kg)

$110.90

Words from The French Pantry

Gel Sphère is used to create spheres with a liquid center, as well as gel veils to decorate dessert plates.

It disperses easily in water, is phosphate-free, sets quickly and produces a transparent, fairly elastic gel.

Applications
False spherification and gel veils

Properties
Gelling agent

Dosage and use

  • 4% to 5% of the total mass.
  • Freeze the preparation to be spherified at -18°C.
  • Mix Gel Sphere with sugar, then mix the powders with water.
  • Bring to a boil, cool to about 70°C, prick the frozen center and dip it in the bath.
  • Place the sphere on a support and let it thaw completely. For veils, pour right after boiling.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Ingredients: Maltodextrin, potassium chloride (E508), carrageenans (E407), locust bean gum (E410)
  • Allergens: None
  • Diet: Suitable for halal, kosher, vegan and vegetarian diets
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a cool, dry place in closed packaging, away from light.
  • Shelf life: 24 months in the original unopened packaging

Words from Louis Francois

For a sturdier coating, dip the sphere twice. Frozen centers should not be too cold when dipped: about -18°C is right.

Ingredients

Maltodextrin, potassium chloride (E508), carrageenans (E407), locust bean gum (E410)

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