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GELATINE 200 BLOOM 40 MESH
Gelatin powder with a bloom of 200 40 MESH. 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.
Gelatin powder with a bloom of 200.
Suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies.
Content: 500g
Preparation: Add the needed amount of gelatin powder to the liquid. Heat 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.
Product images are provided for visual reference only. Actual Product colours and finish may look different than what is pictured.
Description
GELATINE 200 BLOOM 40 MESH
Gelatin powder with a bloom of 200 40 MESH. 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.
Gelatin powder with a bloom of 200.
Suitable to bind and strengthen cream, mousse, bavarois, pudding and fruit jellies.
Content: 500g
Preparation: Add the needed amount of gelatin powder to the liquid. Heat 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.
Product images are provided for visual reference only. Actual Product colours and finish may look different than what is pictured.
