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Aspic powder

Finest gelatine 220 bloom for producing jellies, aspic, cream, icing, etc. odor and tasteless.

Application:
Aspic powder for the production of meat aspic, fish aspic, apic chops, corned beef, cooked ham, etc. Likewise, for jelly desserts, jelly casts for cakes, puddings, mousses of all kinds, wine and fruit jelly, for whipping cream and the bond of ice cream and whipped cream.

Preparation:
For 1 liter of liquid:
30 - 40 g for Jello,
50 - 60 g for solid aspic,
100 g of very solid, cut-resistant dishes.
Jelly food congeal faster in cold water or ice water.
Aspic jellies become liquid again in hot water.
take a dip in hot water to fall from metal molds.

Specification:
powdery, grainy
Colour: pale yellow
Taste: neutral
Bloom (gelling) 220

Ingredients:
beef gelatin

Nutritional values per 100 g dry matter:
Energy 1431 kJ/341 kcal
Fat < 0,5 g
- thereof saturated fatty acids < 0,1 g
Carbohydrates < 0,5 g
- thereof sugar < 0,1 g
Protein 85 g
Salt 0,08 g

Available in:
700 g tin item # 1291

Aspic powder

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Our products may be subject to recipe changes. Relevant are the details on the product package.
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