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A substance extracted from red seaweeds. The range allows the manufacture of instant milk and water-based desserts. From soups and sauces, as a stabilising agent for ice cream, whipped cream, creamy puddings or chocolate mousse to indulgent pannacotta. Preparation- Pour the powder blended with the other dry ingredients of your dish over water/milk, while it is quickly Stirred. Keep Stirring, heat until completely dissolved (70 Degree - 80 Degree).

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