GDL for tofu and salami – coagulating and ripening agent, 1 kg

GDL for tofu and plant-based coagulation Pure GDL (Glucono delta-lactone, E575) is used as a coagulant in the production of tofu. It causes soy milk to coagulate and allows the texture of tofu to be controlled from soft and creamy to firmer depending on the recipe and desired result. Stable and uniform tofu GDL is slowly converted to acid and provides a smooth coagulation process. This makes it easier to achieve a uniform structure and a stable result – both for small and large portions. Dosage for tofu: - Approx. 3–5 g per liter of soy milk (depending on recipe and desired consistency) Can be advantageously combined with equipment for tofu production. Can also be used for cured sausage and salami GDL is used in sausage production as a ripening agent, where it lowers the pH value and contributes to faster and more controlled acidification. It allows for more targeted work with flavor and acidity in the finished product and is part of the process along with spices and other ingredients for sausage making. When used in sausages, milk sugar (lactose) or glucose/dextrose (e.g. 6638 and 6668) is typically added. Dosage for sausage production: - Approx. 8 g GDL per kg sausage mass - Together with 8–10 g lactose or dextrose per kg Food-grade and allergen-free The product is in powder form and does not contain flour or milk. It is suitable for both plant-based cooking and classic meat processing. Specifications - Product type: GDL / Glucono delta-lactone (E575) - Form: Powder - Use: Tofu and sausage production - Dosage: See instructions above - Shelf life: 24 months from date of production - Net content: 1 kg - Sufficient for: approx. 125 kg of sausage mass Precise control of texture and flavor With GDL you get a versatile product that provides better control over both coagulation and maturation. This allows you to work more consistently with both tofu and sausages – whether you are making small batches or producing larger quantities.