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

Raviolis

· 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: www.cinogel.com