80g
Gelatin powder is suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies. Per liter of product 20 grams of gelatin powder is needed in order to obtain a good reinforcement and 40 gram for a detached pudding.
Ingredients: beef gelatine (E441). Bloom 150. Halal certified.
Preparation: Add the needed amount of gelatin powder to the liquid. Heat to 40°C so that the gelatin dissolves. Caution: do not boil! Let the mixture cool down and stiffen in the cooling.
Gelatin cannot be used in combination with the following fresh fruits: pineapple, kiwi, papaya, mango and ginger.
