Preparation:
Many liquids can be turned into gels using gelatine. You can use it whether as a glossy coating for tarts, cheesecakes and cakes or to thicken liquids such as sauces and juices and turn them into fillings.
You can also use it to obtain a thick dessert by adding it to milk and cream in many desserts such as pudding, panna cotta, soufflé.
Gelatine is the purified form of collagen, a miraculous protein that gives strength to the bones of the living. It is a strong protein source, does not contain fat and carbohydrates, and has an easily digestible structure. Being a natural food, being transparent and not having a taste on its own, it is an advantage for use in pastry.
Energy – Nutrients
| ENERGY and NUTRIENTS | In 100 g |
| Energy (kj)-(kcal) | 1462-344 |
| Total fat (g) | 0 |
| -Saturated fat (g) | 0 |
| Carbohydrate (g) | 0 |
| -Sugars (g) | 0 |
| Protein (g) | 86 |
| Salt (g) | <0.5 |
Allergens
This product does not contain any ingredients that may cause allergic reactions or intolerance and that are legally required to be labelled.
