Gelling agent for the production of texture-modified pureed and/or strained food & eat by walking. A 10kg carton is sufficient for up to 7,500 portions
Net content: 15kg
Maltodextrin, gelling agent agar agar, stabilizer xanthan
Puree the cook meat or vegetable (frozen, blanched or cooked) with standard amount of liquid (broth, stock, sauce). Stir in GELEAhot and bring to the boil for 2-3 minutes then pour into the mould. Spread the puree evenly with the mould lid.
Allow the filled moulds to cool down to room temperature in the refrigerator (for approx. 30 minutes). Release from the moulds, heat up and serve!