Price: 39.36 - 19.68
300g of Glucono delta-Lactone GDL E575
Glucono delta-lactone (GDL) is a naturally-occurring food additive (E575)GDL is used as a sequestrant, an acidifier, or a curing, pickling, or leavening agent.GDL is a white odorless crystalline powder.Glucono-delta-lactone, upon addition to water readily forms an equilibrium mixture of the lactone GDL and gluconic acid
TOFU : GDL is an important ingredient in the manufacture of silken TOFU : dosage 0.3% to 0.5 %add 3 to 5 grams ( 1 teaspoon) of GDL as coagulant / liter of soy milk.
Baking :Use 1 teaspoon of GDL with 1/2 teaspoon of sodium bicarbonate (baking soda) per cup (140g) of flour to make it “self raising”.1 teaspoon of GDL + 1/2 teaspoon of sodium bicarbonate is equivalent to 2 teaspoons of regular baking powder.
Cheese making:Often used in the manufacture of direct-set cottage cheesePre-acidifying milk for cheese making
Dessert silken Tofu recipe :
* prepare 1 litre of rich soy milk ( minimum 7% soy protein content ), eventually add some SPI* cook the soy milk at 80/82°C during 10mn – don’t let it boil !* remove from heat, and let it cool down to 20°C, or less.* add 3 to 5gr of GDL in cooled soy milk* mix for dissolving * reheat the soy milk + GDL to 70 -75°C to hydrolyse GDL* pour hot soy milk in dessert cups* let it cool down without stirring* the delicate consistancy will develop in 15 to 20mn
you can sweeten your silken tofu, adding some sugar in the soy milkor serving with sugar or maple syrup .
Packing; 300g Aluminum foil bag
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