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Gold Gelatine 24g
$5.95
WHAT IS GELATINE?
Gelatine is an odourless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again.
Common examples of foods containing gelatine are moulded desserts, marshmallows, and confectioneries such as gummy bears, and jelly beans. Gelatine may also be used as a stabilizer, thickener, or texturiser in foods such as jams, yogurt, cream cheese, and margarine.
Alternative choices include agar agar, guar gum, xanthan gum and pectin
WHAT IS LEAF GELATINE?
Leaf Gelatine works like granular gelatine found in your local grocery store, but in a different form. Rather than a powder, it takes the shape of thin sheets or leaves of gelatine film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
Professional cooks often use sheet/leaf gelatine because it makes a clearer gelatine with purer flavour. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules.
HOW TO USE SHEET/LEAF GELATIN?
Soak sheets of gelatine in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
Once soft, lift sheets from the cold water. Wring gently to remove excess water.
Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatine is dissolved. Do not boil or gelatine will not set. Do not add chilled liquids or mixtures to gelatine after it is dissolved, or it will cause uneven setting.
Ingredients: Animal protein; Water; Minerals salts
Gelatine is an odourless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again.
Common examples of foods containing gelatine are moulded desserts, marshmallows, and confectioneries such as gummy bears, and jelly beans. Gelatine may also be used as a stabilizer, thickener, or texturiser in foods such as jams, yogurt, cream cheese, and margarine.
Alternative choices include agar agar, guar gum, xanthan gum and pectin
WHAT IS LEAF GELATINE?
Leaf Gelatine works like granular gelatine found in your local grocery store, but in a different form. Rather than a powder, it takes the shape of thin sheets or leaves of gelatine film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.
Professional cooks often use sheet/leaf gelatine because it makes a clearer gelatine with purer flavour. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules.
HOW TO USE SHEET/LEAF GELATIN?
Soak sheets of gelatine in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
Once soft, lift sheets from the cold water. Wring gently to remove excess water.
Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatine is dissolved. Do not boil or gelatine will not set. Do not add chilled liquids or mixtures to gelatine after it is dissolved, or it will cause uneven setting.
Ingredients: Animal protein; Water; Minerals salts
