When you're carefully combining flavours to create a subtle dish, good-quality gelatine is essential to ensure complete control over the finished product. That's why leaf gelatine is the choice used by most professional chefs. One gold leaf of gelatine equals 2.2g.
Gelatine Leaf Strength Guide:
There are five different popular types of gelatine leaves: titanium, bronze, silver, gold and platinum. Each leaf has a different weight and bloom strength. Gelatine leaves with higher bloom strengths will set firmer.
- Titanium Gelatine leaves have a bloom strength of 100.
- Bronze Gelatine leaves have a bloom strength of 125.
- Silver Gelatine leaves have a bloom strength of 160.
- Gold Gelatine leaves have a bloom strength of 200.
- Platinum Gelatine leaves have a bloom strength of 250.
Instructions: Soak required gelatine sheets seperately for approximately 5-7 minutes in cold water. remove and gently squeeze out excess water.
Warm dishes: Add squeezed out gelatine stirring untill comletely dissolved
Cold dishes (e.g Cream): Slightly heat squeezed out gelatine stirring untill completely dissolved. Do not boil. Slowly add cold mixture to gelatine (must follow directions in this order.) Cool mixture for at least 4 hours before serving.
Tip: Gelatine Conversion: 1 (0.25 oz.) envelope granulated gelatine = 1 tablespoon powdered gelatine = 3 sheets leaf gelatine.
Size: 23cm x 7cm (8 pieces)
Ingredients: 100% Gelatine (Porcine)
Allergens: Not suitable for Halal, Vegan, Vegetarian, Kosher requirements. Contains Pork.
Made in Germany.