Gelatine powder is suitable to bind and strengthen such as cream, mousse, bavarois, pudding and fruit jellies. Per liter of product is 20 gram gelatine powder needed in order to obtain a good reinforcement and 40 gram for a detached pudding.
Preparation: Add the needed amount of gelatine powder to the liquid. Heat to 40°C so that the gelatine dissolves. Caution: do not boil! Let the mixture cool down and stiffen in the cooling.
Gelatine can not be used in combination with the following fresh fruits: pineapple, kiwi, papaya, mango and ginger.
Ingredients: beef gelatine (E441). Bloom 150. Bloom is the gelling power of gelatine, this value is important for the quality. These values are generally between 50 and 300. The value indicates the gelling power of firmness of the gelatine.
This product is certified Halal.
Contains 60 gram.