2 questions
Since my last 2 purchases, it's no longer granulated but a sticky paste that's hard to get out of the sachet despite being kept in a dry place and having a valid expiration date.
Hello Orsogrizzly, thank you for your comment and the photos you sent. We have checked our reserves and compared them with the standard. The most recent batch, in its original packaging, is of impeccable quality. However, we have also found agglutination in two older batches. We suspect that this may be due to natural variations in the raw material. Despite the formation of lumps, the jelly has set perfectly and the taste remains impeccable. We'll keep an eye on it. Sincerely, your M-Infoline team
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It says on the bag; Stir into hot water. How hot should the water be? Boiling, 90, 80, 60 degree hot water? I wanted to make sandwiches. But the sourdough didn't thicken.
Hello FreexMy, thank you for your question. We carried out a test today. We used a water temperature of 60 °C for this. After stirring well, the syrup dissolved. We then put it in the fridge for three hours and the syrup became clear and firm. We therefore recommend a temperature of at least 60 °C. Best regards, your M-Infoline team
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