Elegant, thin leaf gelatine, which is a product of Germany.
Gelatine is a colourless, tasteless and odourless ingredient.
Gelatine sheets for jellies, creams, pudding, aspik etc.
Store in a well-sealed container to prevent absorption of odours and store in a dry space.
Unit Size: 20gm (8 - 9 sheets per packet)
Case Size: 12
Direction for use:
1. Soak necessary number of sheets in cold water for 5 minutes and take them out.
2. Dissolve soaked sheets with stirring in the hot mixture.
Dissolve soaked sheets in a little tepid water then stir dissolved gelatine (room temperature) into cold dish. Never heat the gelatine to boiling point.
3. Cool finished dish in a refrigerator.
• For jellies per 1/2L liquid, use 6 leaves.
• For creamy dishes (using egg yoke) use 4 leaves.
• For creamy dishes that are turned out, use 8 leaves
Soak the elaf gelatine in cold water for around three
minutes and let it swell for a few minutes. Then remove
the swollen leaf gelatine from the water and carefully
squeeze it out.
• Never add gelatine to boiling liquid because it loses its jelly strength.
• Jellies should never be frozen. After defrosting they lose their smooth consitency and become brittle.