Applications:

This gelatine can be used for mousses, meringues or other dairy desserts. Cold foams, vegetable pies, meat and fish products.

Gel strength

210-230 Bloom.

How to use

Mix the product with any liquid while heating. Denatures when reheated.

• Dispersion
  To disperse the product without lumps:
  Mix the amount of gelatine to be used in 5 parts of cold water and allow 10 minutes for it to absorb water.
• Dissolution
  Heat the previous gelatin and water solution and shake vigorously or mix with the hot liquid to gel. The temperature at which it dissolves is 50 – 60ºC; once dissolved, it gels at a temperature below 37ºC.
  *Note: in acidified aqueous solution it dissolves faster than in water.

Indicative doses
18g / L

Ingredients

Pork gelatin (100%)

Allergens

None.

Nutritional information pper 100 g

• Energy 1444 kJ / 336 kcal
• Grasas < 0,6 g
  • Saturadas < 0,3 g
• Carbohydrate 0,0 g
  • Sugars 0,0 g
• Fibre 0,0 g
• Protein 83.0 - 91.0 g
• Sal <1,0 g

Storage conditions

Shelf life of 3 years months from the date of production of the raw material, under the specified storage conditions. Store in a cool, dry place.