Gelatin is of animal origin and is most often made from the jelly found between the cartilage bones of cattle. The leaves are mainly used in confectionery .----- Price per piece (sheet).
Confectionery : In general, for one liter of liquid mixture we use from 2 to 5 g. gelatin, depending on the application we want to make and how thick we want our mixture to be.
Nutrition Facts 100gr
|
Calories 335 |
(1400 kJ) |
|
|
% DV * |
||
|
Total Fat |
0.1 g |
0% |
|
Saturated Fat |
<0.1 g |
0% |
|
Polyunsaturated Fat |
<0.1 g |
|
|
Monounsaturated Fat |
<0.1 g |
|
|
Cholesterol |
0 mg |
0% |
|
Sodium |
196 mg |
8% |
|
Total Carbohydrate |
0 g |
0% |
|
Dietary Fiber |
0 g |
0% |
|
Sugars |
0 g |
|
|
Protein |
85.6 g |
|
|
Calcium |
5 mg |
|
|
Potassium |
16 mg |
|
|
Alcohol |
0 g |
|
|
Iron |
6 mg |
|
|
Vitamin A |
0 mg |
|
|
Vitamin C |
0 mg |
|
|
Caffeine |
0 mg |
|
How to use:
Before using them, we must soften them. This happens when we soak them in cold water. So we put them in a bowl of water - if they do not fit completely, we cut them with scissors in the middle. The colder the water the better - some put in some ice cubes.
After a few minutes, the jelly will have become like a transparent film. Drain it from the water by squeezing it slightly with your hands.
Add it to the mixture you want to thicken, which must be warm enough.
Stir to melt the jelly.
When the cake we make does not include heating, we can melt the softened jelly in a little boiling water (about ½ with 1 cup of coffee), before adding it to the mixture.
FiltersAvailable
Code: 153
Price: 1,75€ / 50 grams
Available
Code: 279
Price: 1,20€ / 100 grams
Available
Code: 287
Price: 2,00€ / 100 grams
Available
Code: 402
Price: 1,00€ / 100 grams
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