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Gelatin sheets 500 units (gold strength 200 bloom) 1 kg
008.8829
3660085019006
Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc.
Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories.
Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories.
More info
Ingredient : porcin gelatine.
Directions for use : Soak sheets of gelatin in a bowl of cold water for 5 to 10 minutes. Once soft, lift sheets from the cold water. Wring gently to remove excess water.
Add sheets to the warm liquid (50-65°C) called for in the recipe, stirring until the gelatin is dissolved. Do not boil or gelatin will not set.
Directions for use : Soak sheets of gelatin in a bowl of cold water for 5 to 10 minutes. Once soft, lift sheets from the cold water. Wring gently to remove excess water.
Add sheets to the warm liquid (50-65°C) called for in the recipe, stirring until the gelatin is dissolved. Do not boil or gelatin will not set.
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| Transporteur | Information | Prix | Livraison |
|---|---|---|---|
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Pick-up at Labo&Gato Marseille - 21 rue de la République - 13002 Marseille | Gratuit ! |
