Directions

• Gel Phase
• Charge dish with Polymulse, and set flat propeller agitator on high speed while pouring water over it very fast to avoid forming agregates of gel.
• Turn on heating stove, lower the agitation speed to reduce bubbling as much as possible and set the temperature to 50 degrees, when all mixed thoroughly switch off heating source.
• Neutralise gelling mixture to pH 8 adding Hydroxide, stirring with large paddle agitator on a low speed, and place out of the heating source
• Cream Base
• Charge another dish with 300g Water and place it on heating to 85 degrees
• In separate dish combine all ingredients of Oily phase and set the heating to 85 degrees, stirring constantly
• Once you have both phases of the cream in the same temperature combine them and grind on high sheer in homogeniser, or with powerful stick blender minding to have it completely submerged to avoid bubbling.
• Viscosity Fine-Tune
• Since the product is practically done all that is left is to check if consistency, and viscosity is up to our standard. In order to add density to your product (it would loose some of the gel viscosity during the PH adjustment) my suggestion is to use good quality transparent xanthan gum