SPUMAinstant, 110 g
Special mix for the production of foam food
Ingredients: Maltodextrin, gelling agent methylcellulose, stabilizer xanthan gum
Use: Pour 500g (ml) of liquid (e.g. juice, pureed salad ingredients) or 500g of strained food (e.g. muesli, cake, whole breakfast) in a cream whipper or an electric blender and add 2 measuring spoons of SPUMAinstant. In the whipper: Close the whipper and shake it well until the powder is completely dissolved. Foam up with 2 cream capsules. Leave to stand for 10 minutes – then serve. In the electric blender: Pour the liquid into the electric blender and whisk for about 15 minutes at the highest speed to produce a cream-like texture then serve.