Natural gelling agent made entirely from cattle hides. The gelatine powder is suitable for binding and strengthening, among other things, cream, mousse, bavarois, desserts and jams.
For 1 litre of the product, 20 g of gelatine powder is needed for thickening and 40 g for making an individual dessert.
Preparation method:
Add the required amount of gelatine powder to the liquid. Heat the mixture to 40°C, stirring until the gelatine is dissolved.
Caution: Do NOT boil! Allow the mixture to cool down and set in the refrigerator.
Also not to be used in combination with the following fresh fruits: pineapple, kiwi, papaya, mango and ginger.
Composition:
Bovine gelatine E-441. Bloom 150.
Bloom is the gelling power of gelatine, this value is important to demonstrate quality. These values are generally between 50 and 300. The value indicates the gelling power or firmness of the gelatine.
Allergens:
Halal certified.
Conservation:
Store in a cool and dry place.