HOT POWDERED PORK JELLY

Format: 500g
Code 50738
Packaging 6u
Gelatin of animal origin pork. 220 BLOOM.
Mode of use
Incorporate: Add the gelatine directly into the liquid to be gelled. Heat: Heat the liquid to a temperature above 40 °C, stirring to dissolve the gelatine completely. Cool: Allow to cool so that the liquid acquires the gelled texture. Pre-hydration (optional): Mix 1 part gelatine with 5 parts cold water. Hydrate the mixture for at least 20 minutes. Subsequently, dissolve the gelatine in the liquid at a temperature above 40 °C. Allow to cool to obtain the gelled texture.
Dosage
1 - 2%
High resistance to freezing. Reversible thermos at temperatures above 35ºC. Elaborations: Soft and flexible jellies, foams, aerated jellies, mousses, creams and creams.
Elaborations
Possible
Elaborations
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