Halal Gelatine Powder 100g High Quality Odourless Gold Grade Beef Gelatine

Description

Halal Gelatine Powder 100g High Quality Odourless Gold Grade Beef Gelatine
This product data sheet is originally written in English.
High Quality Halal Gelatine Powder 100g
Gold grade 200 Blooms
Expiry date: 09/2024
High quality halal gelatine powder. This powdered gelatine is totally odourless and tasteless which makes it perfect tickener for sweets and desserts. Some powdered gelatines has a nasty smell and for that reason many prefers leaf gelatine, how ever this gelatine powder is produced by the world's leading gelatine manufacturer and is extremely high quality with no smell and no taste.
Halal Certified by Islamic dissemination centre for Latin America which is a member of World Halal Food Council. To see the certification please contact me.
Our company has the top hygiene rating of 5 so you can be assured that all products are packed and stored according to very good hygiene standards. Proof of our hygiene rating, you can contact South Oxfordshire District Council.
Most of the days I ship on the same day if purchased before 11am.
How To Use Powdered Gelatine
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-Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe. Do not dump them in a pile, as the granules in the middle won’t dissolve.
-Let stand for 5 to 10 minutes.
-Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.
Some tips
- Certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme.
- Bloom refers to the firmness of gelatin. A Bloom Gelometer, named after inventor Oscar T. Bloom, is used in a controlled process to measure the rigidity of a gelatin film. The measurement is called the Bloom Strength. A higher number indicates a stiffer product. Gelatin used in food usually runs from 125 Bloom to 250 Bloom. There are several different grades of sheet gelatin. The most popular are Silver grade (160 Bloom) and Gold grade (190-220 Bloom). The higher bloom the gelatine has, the less you have to use it and thats why lower blooms are usually cheaper.
- Gelatine comes in either leaves, powder or granules. Leaf gelatine is the more preferred setting agent in making a jelly than powdered as it gives a very clear, clean, tasteless set.
- In great Britain standard leaf gelatine is classedas platinum or gold and can usually be bought in supermarkets. (Bronzegelatine is used in catering and commercial kitchens and is larger than platinum).
- What size leaf is the confusing issue though when working out how much to use. Here is a pretty accurate conversion table using the silver grade large leaves.
For a jelly to turn out use 1 large silver sheet for every 100ml / scant ½ cup liquid.
For a jelly to serve in a glass, use 1 large silver sheet for every 125 ml/ generous ½ cup 6 sheets of gelatin is the equivalent of 3 teaspoons of powdered gelatin or 10g packet. This is enough to soft-set 480ml / 16fl.oz/ of liquid.
How to use halal leaf gelatine?
All leaf gelatines must be soaked properly before using, regardless of the brand, strength or size.
You must always soak leaf gelatine in cold water, as anything less than cold may interfere with the blooming stage.
Place the leaf or leaves in a suitably sized flat container, if you soak more than one sheet make sure you separate them by wiggling them about in the water, if they stick together they will not soak properly and their use will be diminished.
Pour enough cold water over the gelatine to ensure it’s completely covered.
Leave to soak until the gelatine blooms(expands) and goes wrinkly, this takes normally about 5 – 6 minutes depending on the quantity. If you soak numerous sheets this will take longer.
Do not leave the gelatine in the water too long, it will start to break down and you will not be able to use it in the correct amounts if it starts to disintegrate.
Once bloomed the gelatine is ready to be used, remove the gelatine from the water, squeeze it between your fingers to remove any excess water.
Melt the gelatin by adding it to the warm liquid that it is to be added to, the liquid temperature must be over 35°C.
Once the liquid is cooled below 4°C the gelatine will set and become firm. You can melt the gelatine and re-set it for the second and third time by bringing the liquid back to over 35°C and then set it again at below 4°C
1 sheet of gelatine for 100 ml liquid = soft set (easy to turn out)
1 sheet of gelatine for 125ml liquid = wobbly soft set (served in a glass)
Cheesecakes that contains approximately 200 grams of cream cheese, 250 ml whipped cream and 4 table spoons of liquid requires 3 halal gelatine sheets.
High quality halal gelatine powder. This powdered gelatine is totally odourless and tasteless which makes it perfect tickener for sweets and desserts. Some powdered gelatines has a nasty smell and for that reason many prefers leaf gelatine, how ever this gelatine powder is produced by the world's leading gelatine manufacturer and is extremely high quality with no smell and no taste. - Bloom refers to the firmness of gelatin. A Bloom Gelometer, named after inventor Oscar T. Bloom, is used in a controlled process to measure the rigidity of a gelatin film. The measurement is called the Bloom Strength. A higher number indicates a stiffer product. Gelatin used in food usually runs from 125 Bloom to 250 Bloom. There are several different grades of sheet gelatin. The most popular are Silver grade
Food Specifications
Halal
Product
Yeast & Baking Agent
Unit Type
100g
Brand
Yasmia
EAN
0758114703613
Food Aisle
Pantry
Product Type
Gelatine
Type
Gelatine