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EWALD ORGANIC GELATINE - titanium strength 20g

  • Organic
  • Gluten Free

A$8.80 A$8.80 /Unit
Availability: In stock
SKU
EWBGL
Barcode:
4000147002819
15 units in 1 carton

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A simple to use titanium strength organic leaf gelatin. Using Ewald’s best quality gelatin you can make deserts such as Panna Cotta Mouse Crème Caramel Crème Brulee fruit jelly as well as savoury meat fish and vegetable dishes.

Foods made with gelatin have a very specific quality due to gelatin’s ability to melt at body temperature means it dissolves in the mouth creating a uniquely creamy mouth feeling. Free of fat and carbohydrates as well as cholesterol and purines gelatin is a natural protein used heavily in modern cuisine. With a long life it can be left in the pantry for the next time you have the urge to create a summer jelly or a nice winter gravy.

More Information
Barcode 4000147002819
Ingredients

Made from Certified Organic Pigs.

One pack is 12 leaves total 20g

  • Contrary to popular belief the gelatin is made from the skin not from bones and other by-products. The same skin that may be on a pork roast or slice of bacon

    • .
    How to Use

    It is worth remembering this Gelatin is the highest strength; Titanium strength!

     

    We have simple instructions here followed by tips and tricks for the always perfect result.

    Rules of thumb for dosage (per 1/2 litre of liquid):

    • Jellies: 6 gelatin leaves
    • Cream dishes with egg yolk: 4 gelatin leaves
    • Cream dishes to be turned out: 8 gelatin leaves
    • Our Organic Gelatin is equal to Titanium strength so you need 3 leaves per 250ml. and 6 for ½ a litre. 500ml.

    1) Soaking: Place the gelatin leaves in cold water and allow to swell for approx. 5 minutes.

     

    2) Squeezing dry: Remove the expanded gelatin from the water and gently squeeze out the excess water.

     

    3) Dissolving:

    • Cold Dishes.  After soaking and squeezing dry for cold dishes (cream dishes whipped cream): dissolve in a pan over a low heat while stirring continually. Add a few tablespoons of the cold mass to the gelatin solution and mix both together. Then add the rest of the cold mass.
    • Hot Dishes.  After soaking and squeezing dry for hot dishes (jellies aspic): blend in the squeezed out gelatin directly with the warm cream or liquid until it has dissolved. Do not boil the liquid with gelatin as otherwise it will lose its gelling power.

     

    4) Gelling:

    After the preparation of gelatin dishes place in the refrigerator to gel. The necessary gelling time varies from recipe to recipe.
    Brand Ewald
    Carton Size 15
    Country of Manufacture Germany