CWS Gelatine
Cold water soluble (CWS) gelatine powder has a bloom of 200 and does not require heating to dissolve or form a gel. It has a faster solubility than traditional gelatines. This makes CWS gelatine perfect for cold desserts such as cheesecakes to set and whipped creams to stabilise their aeration, protecting the structure of your food dishes.
Cold water soluble gelatine is most commonly associated as a gelling agent for cold desserts, instant and alcohol jellies. It can also be used in cold patisserie products such as no bake cheesecakes to set them without the need for heat in the production process.
Alcohol Jelly: Jelly shots
Desserts: Cheesecake, Mousse
Bovine Gelatine
Nutritional – Typical values per 100g:
Energy: 370kcal/1573kJ
Protein: >92.5g
Carbohydrates: 0g of which sugars 0g
Fibre: 0g
Fat: 0g of which saturates 0g
Salt: 0.8g
Cold Water Soluble Gelatine Powder has a bloom of 200 and does not require heating to dissolve or form a gel. It has a faster solubility than traditional gelatines. This makes Cold Water Soluble Gelatine perfect for cold products such as cheesecakes to set and whipped creams to stabilise their aeration, protecting the product’s integrity.
How to use: Pre-mix with other fine powders in your recipe at a 1:5 ratio of gelatine to powder to avoid formation of lumps. Whisk this blend into your liquid ingredients until well distributed and allow to set.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
Cold water soluble gelatine is most commonly associated as a gelling agent for cold desserts, instant and alcohol jellies. It can also be used in cold patisserie products such as no bake cheesecakes to set them without the need for heat in the production process.
Alcohol Jelly: Jelly shots
Desserts: Cheesecake, Mousse
Bovine Gelatine
Nutritional – Typical values per 100g:
Energy: 370kcal/1573kJ
Protein: >92.5g
Carbohydrates: 0g of which sugars 0g
Fibre: 0g
Fat: 0g of which saturates 0g
Salt: 0.8g
Cold Water Soluble Gelatine Powder has a bloom of 200 and does not require heating to dissolve or form a gel. It has a faster solubility than traditional gelatines. This makes Cold Water Soluble Gelatine perfect for cold products such as cheesecakes to set and whipped creams to stabilise their aeration, protecting the product’s integrity.
How to use: Pre-mix with other fine powders in your recipe at a 1:5 ratio of gelatine to powder to avoid formation of lumps. Whisk this blend into your liquid ingredients until well distributed and allow to set.
N.B: These are guidelines only. For best results follow recipe quantities and instructions.
