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.
Beef gelatine (E441).
Store in a cool, dry place, 8-20°C.
Nutritional values per 100 g
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- 60 g (G42930)
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.