Gelatine powder is suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies. Per litre of product 20 grams of gelatine powder is needed in order to obtain a good reinforcement and 40 gram for a detached pudding. Pure bovine gelatine powder, made of cow skin, with a bloom of 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 or firmness of the gelatine.
Ingredients: beef gelatine (E441). Bloom 150. Halal certified.
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 cannot be used in combination with the following fresh fruits: pineapple, kiwi, papaya, mango and ginger.