• Pork leaf gelatine.
• Results in a clearer, more transparent final product.
• Bronze grade.
• Easy to work out the quantity required for your recipe.
• Great in all recipes that call for gelatine.

Product description ------------------- We supply leaf gelatine in both Pork and Beef, Bronze strength. This special form of gelatine is commonly known as Leaf gelatine, or sheet gelatine. It is great for use in all recipes that call for gelatine. It is widely used in professional kitchens, but is also perfect for the home chef, for making delicious desserts, confectionary, pates and other meat dishes. The gelatine is cut into squares and has a netlike pattern that is a result of the production process. At first glance, this and the elasticity of the sheets make sheet gelatine look more like an artwork. The great advantage of sheet gelatine is that it can easily be divided into portions according to recipe instructions and is thus easy to use during cooking. Sheets result in a clearer, more transparent final product than powder. Gelatine sheets come in four separate grades, which are bronze, silver, gold and platinum. Each grade is associated with various “bloom strengths,” or their ability to set a gel. This means that gram for gram, platinum will set a stronger gel than gold, silver a stronger gel than bronze, etc. The bloom strength for each grade is: Bronze: 125-135 Silver: 160 Gold: 190-220 Platinum: 235-265 To compensate for the fact that one sheet has a higher bloom strength than another; each grade of gelatine has a different weight, making their overall ability to set a gel, more or less equal. For example: Bronze: 3.3g Silver 2.5g Gold: 2.0g Platinum: 1.7g Ingredients ----------- Pork gelatine P.when('A').execute(function(A) { A.on('a:expander:toggle_description:toggle:collapse', function(data) { window.scroll(0, data.expander.$expander[0].offsetTop-100); }); }); Directions ---------- Soak sheets of gelatine in a of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.). Once soft, strain liquid and gelatine through a strainer. Lift sheets out of the strainer and wring gently to remove excess water. Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatine is dissolved. Do not boil the gelatine or will not set properly. Chill finished preparation for at least 8 hours. See more ( javascript:void(0) )