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Powdered gelatin is used to bind and thicken creams, mousses, charlotte, bavarois, flans and fruit jams...
The gelling power is measured in "bloom". The higher the number of blooms, the greater your gelatin will have.
Use :
Dosage: 6 g for 1/2 liter of preparation
6g corresponds to 3 sheets of gelatin of 2g)
Manual :
1: Pour the contents of one sachet into 3 tablespoons of cold water.
2: Stir and let swell for 3 min.
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