Size:200ml Specification: Production license number: SC20162011100074 Product standard number: GB6783-2013 Ingredients: Halal Animal Bone gelatin, water Storage method: dry and ventilated place Shelf life: 1080 days Series: Gelatin leaf Bright film Specifications: 50g/100g/200g Use scene: making jelly, pudding, mousse cake,Marshmallow, ice cream etc. How to use halal leaf gelatine? 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) Example: Cheesecakes that contains approximately 200 grams of cream cheese, 250 ml whipped cream and 4 table spoons of liquid requires 3 halal gelatine sheets.
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