Gelatin Powder
Gelatin Powder of animal origin (beef). Liquids may, but do not have to be heated for beautiful gelling. Big advantage: does not need to be dissolved in water in advance, is also stable in acidic liquids and ensures fast gelling. Perfect for gels, espumas, marshmallows,…
6514
Article number
500 g
Content
14 x ø10cm
Packaging
Gel: 10-40gr/l - Sour: up to 50gr/l
Melting point: Gel: 3-80°C - Sourr: cold processing
Instructions for use
- gel: 10 - 40 g/l, processable both cold and hot (3 - 100°C). acid: 50 g/l, processable cold (3°C). Cold and lukewarm processable. Applicable to cold acid preparations. Loss of binding when heating acidic preparations 2gr gelatine sheet = 3 to 4gr Gelatin Powder. Finished product cannot be heated. Can be mixed. Freezer-safe.
Storage advice
- Store at room temperature in closed packaging.
Processing
- Cold and lukewarm processable
- Applicable to cold acidic preparations
- Loses its binding when acidic preparations are heated
- 2gr gelatine sheet = 3 to 4gr Gelatin Powder
- Egg product cannot be heated
- Can be mixed
- Do not boil
Usage
- Gels
- Espuma
- Marshmallows
Advantages
- Alcohol- and acid-resistant
- Time-saving: does not need to be soaked or heated before use
- Also resistant to enzymes in pineapple, kiwi,...
Packaging
The answer to all those who are looking for better and new textures in the contemporary gastronomy and patisserie. "Inspired by New Tex"
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