Chicken Gelatine
Chicken gelatine powder has a bloom of 275, 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 taste or smell of food dishes.
Chicken gelatine is most commonly associated as a gelling agent for chicken pies and gravy, children’s party jellies and jelly shots.
Meat Applications: Chicken pie
Sauces: Chicken gravy
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Chicken Gelatine
Nutritional – Typical values per 100g:
Energy: 340kcal/1430kJ
Protein: >85.0g
Carbohydrates: 0g of which sugars 0g
Fibre: 0g
Fat: <0.1g of which saturates <0.1g
Salt: 0.5g
Chicken gelatine powder has a bloom of 275, 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.
Chicken gelatine is most commonly associated as a gelling agent for chicken pies and gravy, children’s party jellies and jelly shots.
Meat Applications: Chicken pie
Sauces: Chicken gravy
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Chicken Gelatine
Nutritional – Typical values per 100g:
Energy: 340kcal/1430kJ
Protein: >85.0g
Carbohydrates: 0g of which sugars 0g
Fibre: 0g
Fat: <0.1g of which saturates <0.1g
Salt: 0.5g
Chicken gelatine powder has a bloom of 275, 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.
