Gelatin is a pure and easily digestible protein containing collagen, providing as many as 18 amino acids, which are the building blocks of proteins. It can be taken as a form of collagen protein for dietetic treatments.
Gelatin is also used to gel a multitude of dishes, from desserts to hearty side dishes to drinks. It is naturally clear –unflavoured, no colouring added, easy to use.
Unsweetened gelatin is typically soaked in a cold liquid for 3-5 minutes before dissolving it. This softens and swells the granules so they will dissolve smoothly when heated. Sheet (or leaf) gelatin requires a longer soaking time in cold liquid than granulated gelatin - just remember it must be fully dissolved. Boiling destroys gelatine's ability to set, so use the lowest temperature possible to dissolve it and heat for the shortest time.
As a general rule, two gelatine sheets (or leaves) is equivalent to one teaspoon of powdered gelatine.
4 sheets leaf gelatin = 1 (.25 oz) envelope granulated gelatin = 1 tablespoon granulated gelatin
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