Supply of David gelatine films, Germany authentic imported fish gelatine gel sheet gelatin film ..

[Name] German David gelatine film / gelatine [specification] 1kg / box Shelf Life] 24 months [Storage Method] stored at a temperature of 14-20 degrees in the shade and avoid direct sunlight [Applications] making a cake, from the coagulation It is the best performance of the coagulation of raw materials. Suitable for jelly, pudding, mousse cakes, frozen cheesecake, cream and other decorative. Also known as gelatin or isinglass gelatin, Gelatine transliteration from the English name. It is from animal bones (mostly bone or fish bone) extracted gum, the main component of protein. Gelatin protein composition contains 18 kinds of amino acids, of which 7 are necessary for the human body. A sheet of gelatine known gelatine films, translucent brown, with stench, needs soaked fishy, ??fishy gelatine film color by bleaching refined more transparent. Gelatin sheets shall be kept in a dry place, otherwise moisture will bond. How softened gelatin sheets gelatine sheets in order to facilitate saving, in manufacture process requires dehydration process, so the use of gelatine film when making desserts must first soften in cold water inside. How: Take a bowl pour the right amount of cold water, put Rujiliding sheet, stirring with a fork back and forth, gelatine film will swell generally 4 tablespoons of cold water can soften the gelatin in cold water for about 7g softening process takes 15 minutes. How to melt the gelatin softened gelatine sheets after the need to use water heating methods to make it melt, when the gelatin is transparent clear state, quickly poured into the liquid ingredients and stir, or gelatine stick pelvic floor. Frozen desserts produced a good start when the gelatine will also gelled, if you want to accelerate the gelling speed, where you can take an ice bath soak method, the dessert burnt across the ice and stir until you play it with a spoon and then spoon Rewind when dessert tray was burnt mounds. Made out of jelly fish powder and mousse with a relatively heavy taste of isinglass would affect the taste, gelatine film will not, because it is colorless and odorless, it is generally fine dining restaurants are using 吉列丁 sheet instead of fish powder.