gelatin
food-grade
Used for preparing meat and fish aspic dishes, fruit jellies, desserts, and also for thickening whipped cream, syrups, and custards.
Preparation method:
Dissolve 10 g (1 tbsp) of gelatin in 1 to 1.5 cups of hot syrup or broth (70°C – 80°C), stir until completely dissolved, and strain. Pour into molds and place in a cool place to set.
high-quality ingredients
universal use
fast-setting
certified production
