Pork Gelatine
Pork gelatine powder has a bloom of 250 and creates firm gels in recipes requiring setting. It can also be used to clarify products such as stocks and glazes.
Ideal for making panna cotta or mousses, added gradually to thicken sauces or perfect for homemade marshmallows, giving light and fluffy end results.
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Sauces: Pork gravy
Meat Applications: Pork pie
Porcine Gelatine
Nutritional – Typical values per 100g:
Energy: 360kcal/1530kJ
Protein: >85.0g
Carbohydrates: <0.1g of which sugars <0.1g
Fibre: 0g
Fat: <0.1g of which saturates <0.1g
Salt: 0.5g
Pork 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.
Ideal for making panna cotta or mousses, added gradually to thicken sauces or perfect for homemade marshmallows, giving light and fluffy end results.
Jellies: Fruit Jelly, Children’s party Jelly, Jelly Shots
Sauces: Pork gravy
Meat Applications: Pork pie
Porcine Gelatine
Nutritional – Typical values per 100g:
Energy: 360kcal/1530kJ
Protein: >85.0g
Carbohydrates: <0.1g of which sugars <0.1g
Fibre: 0g
Fat: <0.1g of which saturates <0.1g
Salt: 0.5g
Pork 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.
