Pack of 4 Galatin Halal Powder 100 g Beef Gelatin Heavenly Delights Expiration date: 01-03-2021 How to use gelatin powder? - Prepare gelatin granules on the surface of cold water or liquid. Use 1/4 cup, 60 ml, or any quantity required in the recipe. Do not throw them into a battery as the granules in the middle do not dissolve. - Leave for 5 to 10 minutes. - Add a hot liquid or heat gently, stirring until dissolved. To check that the pellets are melted, lift the stirring tool and make sure there are no undissolved pellets that stick to it. Some tips - some tropical fruits, such as pineapple, kiwi and ginger, have an enzyme (bromeline) that can prevent gelatin from sticking. Full heat of the fruit before use will destroy the enzyme. - Bloom refers to the firmness of gelatin. A Bloom Gelometer, named after inventor Oscar T. Bloom, is used in a controlled process to measure the rigidity of a gelatin film. The measurement is called Bloom Strength. A higher number indicates a more rigorous product. The gelatin used in food usually changes from 125 Bloom to 250 Bloom. There are several different degrees of gelatin leaf. The most popular are Silver (160 Bloom) and Gold (190-220 Bloom). The top bloom of gelatin has the less you need to use it and therefore the lower flowers are usually cheaper. - Gelatin comes from leaves, powders or granulates. Leaf gelatin is the most preferred adjusting agent to make a jelly than powder, as it gives a very clear, clean and tasty set.
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