{"product_id":"gelbinder-sosa-agglomerant-en-poudre-pot-de-500-g","title":"Gel Binder – Powder Agglomerant – 500 g Jar","description":"\u003cdiv style=\"background-color:#faf7f0;border:1px solid #e8dcc4;border-radius:10px;padding:28px;font-family:'Montserrat', Arial, sans-serif;color:#3d3d3d;line-height:1.65;\"\u003e\n\n  \u003cp\u003eGelbinder Sosa is a powdered gelling and binding agent, packaged in a professional 500 g jar. It is used to bind and structure preparations made with pieces, such as burgers, tartares, or terrines, and can be used both hot and cold.\u003c\/p\u003e\n\n  \u003ch3 style=\"color:#b98b35;font-family:'Montserrat', Arial, sans-serif;font-size:19px;margin:24px 0 12px;\"\u003eTechnical specifications\u003c\/h3\u003e\n  \u003cdiv style=\"background-color:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;padding:18px 22px;margin-bottom:20px;\"\u003e\n    \u003cul style=\"list-style:none;margin:0;padding:0;\"\u003e\n      \u003cli style=\"position:relative;padding-left:20px;margin-bottom:10px;\"\u003e\n\u003cspan style=\"color:#d7b36a;position:absolute;left:0;\"\u003e●\u003c\/span\u003e\u003cstrong\u003eFunction:\u003c\/strong\u003e powdered gelling and binding agent\u003c\/li\u003e\n      \u003cli style=\"position:relative;padding-left:20px;margin-bottom:10px;\"\u003e\n\u003cspan style=\"color:#d7b36a;position:absolute;left:0;\"\u003e●\u003c\/span\u003e\u003cstrong\u003eApplications:\u003c\/strong\u003e burger-style, tartare, or terrine preparations made with pieces\u003c\/li\u003e\n      \u003cli style=\"position:relative;padding-left:20px;margin-bottom:10px;\"\u003e\n\u003cspan style=\"color:#d7b36a;position:absolute;left:0;\"\u003e●\u003c\/span\u003e\u003cstrong\u003eWorking method:\u003c\/strong\u003e hot and cold\u003c\/li\u003e\n      \u003cli style=\"position:relative;padding-left:20px;margin-bottom:10px;\"\u003e\n\u003cspan style=\"color:#d7b36a;position:absolute;left:0;\"\u003e●\u003c\/span\u003e\u003cstrong\u003eFreezing:\u003c\/strong\u003e freezable, non-thermoreversible gel\u003c\/li\u003e\n      \u003cli style=\"position:relative;padding-left:20px;margin-bottom:10px;\"\u003e\n\u003cspan style=\"color:#d7b36a;position:absolute;left:0;\"\u003e●\u003c\/span\u003e\u003cstrong\u003eUse:\u003c\/strong\u003e in aqueous liquids\u003c\/li\u003e\n      \u003cli style=\"position:relative;padding-left:20px;margin-bottom:0;\"\u003e\n\u003cspan style=\"color:#d7b36a;position:absolute;left:0;\"\u003e●\u003c\/span\u003e\u003cstrong\u003eDosage:\u003c\/strong\u003e 10 to 15 g per kg of preparation\u003c\/li\u003e\n    \u003c\/ul\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 style=\"color:#b98b35;font-family:'Montserrat', Arial, sans-serif;font-size:19px;margin:24px 0 12px;\"\u003eUsage instructions\u003c\/h3\u003e\n  \u003cp\u003eIncorporate Gelbinder into the preparation's aqueous liquid at a rate of 10 to 15 g\/kg, either hot or cold depending on the recipe. Once set, the gel remains stable and does not melt again when heated, making it a reliable binder for molded preparations intended to be sliced or shaped.\u003c\/p\u003e\n\n  \u003cdiv style=\"background-color:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;margin:20px 0;border-radius:4px;\"\u003e\n    \u003cp style=\"margin:0;\"\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e keep the jar tightly closed in a dry, temperate place. Follow the dosage of 10 to 15 g\/kg. Unlike other Sosa gelling agents, the gel obtained with Gelbinder is not thermoreversible: once formed, it does not melt again when heated.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 style=\"color:#b98b35;font-family:'Montserrat', Arial, sans-serif;font-size:19px;margin:24px 0 12px;\"\u003eFrequently asked questions\u003c\/h3\u003e\n  \u003cp\u003e\u003cstrong\u003eWhat is Gelbinder used for?\u003cbr\u003e\u003c\/strong\u003eIt is a binding agent that allows pieces to be bound together to form preparations such as burgers, tartares, or terrines.\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003eIs the resulting gel thermoreversible?\u003cbr\u003e\u003c\/strong\u003eNo. Once formed, the gel does not melt again when heated, ensuring that it holds its shape when cut.\u003c\/p\u003e\n  \u003cp\u003e\u003cstrong\u003eHow should Gelbinder be dosed?\u003cbr\u003e\u003c\/strong\u003eUse 10 to 15 g per kilogram of preparation, incorporating it hot or cold into the aqueous liquid.\u003c\/p\u003e\n\n\u003c\/div\u003e","brand":"SOSA","offers":[{"title":"Default Title","offer_id":54618309394771,"sku":"53509","price":33.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelbinder-par-sosa_1_v1.jpg?v=1787037575","url":"https:\/\/patissland.fr\/en\/products\/gelbinder-sosa-agglomerant-en-poudre-pot-de-500-g","provider":"Patissland","version":"1.0","type":"link"}