Applications:

This gelatine can be used for mousses, meringues or other dairy desserts. Cold foams, vegetable pies, meat and fish products.

How to use

Dispersion
To disperse the product without lumps:
Mix the amount of gelatine to be used in 5 parts of cold water and allow 10 minutes for it to absorb water.

Dissolving
Heat the gelatine and water solution above and stir vigorously or mix with the hot liquid to be gelled. The temperature at which it dissolves is 50 - 60°C; once dissolved, it gels at temperatures below 37°C.
Note: in acidified aqueous solution it dissolves faster than in water.

Indicative dosage
For 500ml of liquid to be gelled, use 9 g of powdered gelatine (equivalent to 6 gelatine sheets).

Storage conditions

Shelf life of 3 years under the specified storage conditions. Store in a cool, dry place.

Nutritional information pper 100 g

• Energy 1444 kJ / 336 kcal
• Grasas < 0,6 g
  • Saturadas < 0,3 g
• Carbohydrate 0,0 g
  • Sugars 0,0 g
• Fibre 0,0 g
• Protein 83.0 - 91.0 g
• Sal <1,0 g

Allergens

None.