tag:blogger.com,1999:blog-1765311868388669454.post5255409314607096203..comments2023-05-23T07:23:08.592-04:00Comments on bluechef: Kappa Carrageenanchris windushttp://www.blogger.com/profile/17920306481122010550noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1765311868388669454.post-7055117956022600412010-08-10T22:30:05.436-04:002010-08-10T22:30:05.436-04:00Thanks for the tip Alex, I will give it a shot.Thanks for the tip Alex, I will give it a shot.bluechefshttp://bluechefs.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1765311868388669454.post-88688169742027850072010-08-09T14:01:56.695-04:002010-08-09T14:01:56.695-04:00Chris,
some thoughts for food.
Kappa by itself...Chris, <br /><br />some thoughts for food.<br /><br /> Kappa by itself is not overly flexible but does coat nicely. If you use a bit of lbg as well, really .625% kappa and .375% lbg at a total ratio of .8% hydrocolloid you will have great results. also if you hydrate the hydrocolloids in a more neutral base say water first then fold in the forvm its durability will increase.<br />best<br />AAnonymousnoreply@blogger.com