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Three easy steps – soak, squeeze and melt – make leaf gelatin easy to use. It always delivers great gelling results. And the best part: you dont have to weigh or measure your gelatin; simply counting the required number of leaves is enough!
Leaf gelatin is fat and carbohydrate-free. As pure protein, it is also allergen free and easy to digest. Its great for quick and delicious low-calorie dishes and desserts, such as savory aspics, cake fillings, panna cotta or jellies made from 100% bovine sources to meet Halal and Kosher requirements.
Can bind and gel liquids in no time at all and turn them into a firm mass.
Leaf gelatin is completely odorless and tasteless and can therefore be used for all kind of recipes or dishes in desserts, bakery products as well as in savory dishes.
How to use
• Soak sheets in cold water before use
• Squeeze excess water before adding to the mixture
• Dissolve in warm liquid for best results
• Avoid boiling to maintain setting quality
Packaging
• Pack of 10 gelatin sheets
• Sealed packaging for freshness
Storage Instructions
• Store in a cool, dry place
• Keep away from moisture
• Seal properly after opening
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