Search
What are you looking for?
Baking ingredients

Gelatine Powder

Pure bovine gelatin powder, made of cow skin, with a bloom of 150. Bloom is the gelling power of gelatin, 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 gelatin.

Gelatine Powder

Beef gelatine (E441).

Store in a cool, dry place, 8-20°C.

Halal certified

Nutritional values per 100 g

Energy0 kJ / 0 kcal
Fat0 g
of which saturated0 g
Carbohydrate0 g
of which sugar0 g
Protein0 g
Salt0 g
  • 60 g (G42930)

Preparation

1

Add the needed amount of gelatine powder to the liquid.

2

Heat to 40°C so that the gelatine dissolves. Caution: do not boil!

3

Let the mixture cool down and stiffen in the cooling.

Gelatin powder is suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies. Per liter of product 20 grams of gelatin powder is needed in order to obtain a good reinforcement and 40 gram for a detached pudding.

Suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies.

Per liter you only need 20 grams of products for a good reinforcement.