DRY

Gelatin Bovine 200Blm Powder - 1Kg

Reference :: 160206
Unit of sale :: BOX
Pack :: 6 / box

Gelling and foaming agent of bovine origin. 200 Bloom.

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Description

Ingrédients

Suggestions d'utilisation

Alternative To Gelatin Pork Remains The Most Economical (Denominational Problem) And Fish Gelatin, Which Is Much More Expensive And Allergen Or Quality (200 Bloom) Powder Format: Ease Of Implementation

Allergens

Sulphites

Ingredients

Bovine gelatin

Mousse, Bavarian cream, Marshmallow, Aspics, Jelly, Candies, etc.

Dosage:10 to 20 g/kg or 1 to 2%, it produces a soft and elastic texture.

Preparing a gelatine mass following these steps is highly recommended:

Swelling:rehydrate the gelatine in cold water (7 times its weight) with moderate stirring. Let the mixture rest for 1 hour.
Melting:melt the mixture at 55°C without exceeding 80°C, maintain this temperature until completely dissolved.
Gelling and use:cover with plastic wrap directly on the surface and refrigerate for 24 hours before use to achieve optimal gelling of the mass.