Storage Conditions: Dry and cool (68-72ºF, 20-22ºC)
Ingredients: Sugar, lactose, dextrose, gelatine, carob gum, flavor
Additional Notes: Sugar content: ± 50%
Applications: 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
Method: 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.
+ Product Brochure and Features
Directions: Add to hot or cold liquid preparation.