Ingredients: Sodium chloride, fish gelatin, trisodium phosphate, maltodextrin, transglutaminase, safflower oil.
Applications: Used for red meat cuts, salmon fillets, flat iron cuts, tenderloins, lean-to-lean, and lean-to-bone.
Explore All Products
Explore Cuisine Tech Products
CT1016
Transglutaminase Activa GS
An enzyme preparation used for bonding raw proteins. Allergen-free, improved bonding strength, and a wider handling window.
2.2 lb. bag | 10 bags per case
Item(s) successfully added to wishlist!
Specifications
Directions
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). Dosage: Varies with coverage area, but is typically 0.50 to 1.0%. Slurry and Brushing Method: Pre-hydrate one part of Activa GS to four parts of warm water. Brush slurry onto food pieces, wrap or pack tightly, and refrigerate for six hours or overnight. Mixing Method: Make a slurry using the proportions above and mix with protein pieces for 4-5 minutes to evenly coat all surfaces. Pack using the method and time frame explained above.
May We Suggest
CUISINE TECH
ITALGEL FAST
CUISINE TECH
TRANSGLUTAMINASE ACTIVA RM
CUISINE TECH
FISH GELATIN POWDER
CUISINE TECH
AGAR
CUISINE TECH
ESSENTIAL TOOL KIT
Related Recipes
RHUBARB, CREAM CHEESE, AND LIME CAKE
BY MARIE-CLAIRE POSTE
WHITE CHOCOLATE AND LIME CREAM TOPPED WITH PASSION FRUIT CAVIAR
BY MARIE-CLAIRE POSTE
PASSION FRUIT FLAN PATISSIER
BY MARIE-CLAIRE POSTE
CHOCOLATE MARSHMALLOW
BY MARIE-CLAIRE POSTE