Sunday, March 4, 2018

CINOGEL Gellan Gum Applications/Usages: Banana-cocoa raviolis

Banana-cocoa raviolis 

Banana-cocoa ravioli base
· 800 g sugar
· 480 g glucose
· 120 g chocolate powder
· 600 g water

· 1 kg banana purée
· 237 g base
· 137 g water
· 1.5 g low acyl gellan gum (0.11%)

Banana-cocoa ravioli base: Take the sugar and glucose to a medium caramel and slowly
whisk in the water and chocolate. Cool.

Raviolis: Freeze banana puree into tubes and cut into 1 inch-slices. Bring ravioli base with
water to a boil and add the gellan. Cool to 40 °C and quickly dip the frozen banana slices. Allow to thaw. 

Keywords:Gellan,Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: