High-quality gelatin suitable for the production of gelatin flowers, butterflies and other decorations.
Approximate dosage of gelatin 220 bloom per 1 kg of gel:
- Aspic dishes: 40 - 50 g
- Aspic cakes, ordinary aspic products: 60 - 80 g
- Sliced aspic products, salami, mosaics, etc.: 90 - 100 g
Instructions for preparing the gel:
We pour the measured amount of gelatin into the corresponding amount of water and mix it lightly. It is always better to use boiled water, because the water can be very hard and this can cause cloudiness. Let it swell. Heat the swollen gel in a water bath to a temperature of approx. 60-65°C. We speed up the dissolution by occasional gentle stirring. After dissolution, the flavored prepared gel is applied to the product (preferably when it already shows partial gel formation).
The most common mistakes when preparing the gel
Too intense mixing - bubbles will form in the gel.
Too high a temperature of the water during the preparation of the gel - the gelling abilities will be reduced and thus the strength of the gel will be reduced. The maximum temperature when preparing gel from gelatin is 90°C. The gelatin must not boil. The loss of gelling abilities is mainly manifested when repeatedly heated above 90°C.
Gelatin is a high-value protein obtained by partial denaturation of collagen. Depending on the production process used, gelatin is referred to as type A (produced by an acidic method - pork) or type B (produced by an alkaline method - beef).
+420739699384