Gold Gelatine Sheets are pork-derived gelatin sheets with a Bloom strength of 230, designed to provide reliable gelling performance and smooth, elastic textures in pastry, confectionery and gastronomy applications. Approximately 500 sheets are contained per kilogram, with each sheet weighing 2.3 g. This gelatin offers excellent clarity, flexibility and stability in both cold and frozen preparations.
Use
Suitable for mousses, creams, jellies, bavarois, desserts and a wide range of preparations requiring stable and elastic gel textures.
Hydrate the desired quantity of gelatine sheets in cold water for 5–7 minutes. Drain gently to remove excess water.
For hot preparations, incorporate the drained sheets directly into the hot mixture and stir until completely dissolved. For cold preparations, first melt the hydrated sheets gently in a saucepan, then mix with a small quantity of the cold preparation before incorporating into the remaining mixture. Allow the preparation to rest for at least 2–3 hours for complete gelification.
Technical
