Beef Gelatine
Beef gelatine powder has a bloom of 250, creating firm gels in recipes that require setting. It can also be used to clarify products such as stocks and glazes. Gelatine creates clear, colourless, flavourless gels, not impacting the taste or smell of food dishes.
Beef gelatine is most commonly associated as a gelling agent for fruit jellies, beef gravy, meat applications, marshmallows and desserts such as cheesecake and mousses.
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Sauces: Beef gravy
Meat Applications: Beef pie
Beef Gelatine
Nutritional – Typical values per 100g:
Energy: 357kcal/1492kJ
Protein: >85.0g
Carbohydrates: 0g of which sugars 0g
Fibre: 0g
Fat: <0.1g of which saturates <0.1g
Salt: 0.3g
Beef gelatine powder has a bloom of 250, creating firm gels in recipes requiring setting. It can also be used to clarify products such as stocks and glazes. Gelatine creates clear, colourless, flavourless gels, not impacting the organoleptic qualities of your products.
How to use: Soak the gelatine for 30 minutes or more in 3 to 4 times its own weight of cold water or other liquid before heating in a pan, or in a microwave (approx. 45 seconds 900W), until the gelatine has fully dissolved, then stir. Do not boil.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Beef gelatine is most commonly associated as a gelling agent for fruit jellies, beef gravy, meat applications, marshmallows and desserts such as cheesecake and mousses.
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Sauces: Beef gravy
Meat Applications: Beef pie
Beef Gelatine
Nutritional – Typical values per 100g:
Energy: 357kcal/1492kJ
Protein: >85.0g
Carbohydrates: 0g of which sugars 0g
Fibre: 0g
Fat: <0.1g of which saturates <0.1g
Salt: 0.3g
Beef gelatine powder has a bloom of 250, creating firm gels in recipes requiring setting. It can also be used to clarify products such as stocks and glazes. Gelatine creates clear, colourless, flavourless gels, not impacting the organoleptic qualities of your products.
How to use: Soak the gelatine for 30 minutes or more in 3 to 4 times its own weight of cold water or other liquid before heating in a pan, or in a microwave (approx. 45 seconds 900W), until the gelatine has fully dissolved, then stir. Do not boil.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
