Gelatin powder is suitable for binding and strengthening creams, mousses, bavarois, puddings, desserts and fruit jellies. Gelatin dissolves when heated and turns into a jelly when it cools again, making your product stiff. The Bloom or gelling power of this gelatin powder is 150. You use 20 g gelatin powder per liter of product to get a good firming, or 40 g for a freestanding pudding. The FunCakes gelatin powder is made entirely from bovine hides and meets the Halal standards.
Store in a cool, dry place, 8-20°C.
Nutritional values per 100 g
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- 60 g (F54480)
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.
Gelatin can only dissolve in a warm liquid. So first let the gelatin dissolve in a warm liquid, such as warm water, milk or whipped cream. Then you add it to your final product. If your end product is warm, you can immediately dissolve the gelatin in it.
The bloom of gelatin indicates the gelling power or firmness. This value is usually between 50 and 300. The bloom of the FunCakes gelatin powder is 150, which means that you need 20 g gelatin powder on a liter of liquid for a good reinforcement, or 40 g for a freestanding pudding.
Pay special attention to binding these fruits with gelatin
Gelatin cannot be used in combination with fresh pineapple, kiwi, papaya, mango and ginger. This has to do with enzymes from the fruit that break down the proteins of the gelatin. You can only use these fruits with gelatin once you’ve cooked the fruits in water first. Or use these fruits from a can, as then they’ve often already been cooked.
The FunCakes gelatin powder is made from bovine hides and meets the Halal standards. Are you looking for a vegetarian alternative? Then we recommend FunCakes Agar Agar. Please note that the binding strength of Agar Agar is 4-5 times higher than that of gelatin, so adjust your recipe accordingly when you replace the gelatin from a recipe by Agar Agar.