Pure bovine gelatin powder, made of cow skin, with a bloom of 150. Bloom is the gelling power of gelatin, this value is important for the quality. These values are generally between 50 and 300. The value indicates the gelling power or firmness of the gelatin.

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.

Pure bovine gelatin powder with a bloom of 150. No additives.

Suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies.

Per liter you only need 20 grams of products for a good reinforcement.

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.

Storage advice: Store in a cool, dry place, 8-20°C.

Ingredients: beef gelatine (E441). Bloom 150.

Nutritional values per 100 g