Finest gelatine 220 bloom for producing jellies, aspic, cream, icing, etc. odor and tasteless.
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.
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.
Colour: pale yellow
Bloom (gelling) 220
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
700 g tin item # 1291