Gelatin Leaves Titanium strength sheets. The 1 Kg pack consists of individual sheets (leaves or leaf). These leaves are manufactured and imported from Germany and are mainly used in the Patisserie profession. Titanium is best used when incorporating, liqueurs or spirits or making savoury jellies such as aspic.
Boiling gelatin denatures the proteins and thereby stops gelatin ability to set. Always re hydrate the leaves in cold water, squeeze excess water out and store in a plastic container in the fridge. If your recipe mentions gelatin leaves or powder it is best to stick to what is mentioned. There are conversions available but gelatin powder is available in different bloom strengths. If you do not know this strength it will make conversion risky.
How to use Gelatine Leaves
Soak the required number of leaves in cold water for approximately 5-7 minutes. Then remove and squeeze gently to remove excess water prior to adding to your liquid mass. Soaking is an important step as a fully hydrated gelatin allows you to acheive a smooth a creamy mouth feel. Always stir slowly when incorportating into the mix and avoid excessive heat.
Gelatin will not work with:
Pineapple, kiwifruit and other tropical fruits. This is because they contain enzymes that can prevent gelatine from setting. If you wish to use these ingredients the key is to cook the fruit first thereby killing the enzymes and allowing the gelatin to set. Acidity, alcohols and vinegars can also play havoc with gelatin acheiving a firm set.
A small selection of some of the finished products that use gelatin.
Panna cotta, chilled soufflés, mousses, blancmange, terrines, marshmallow and of course jellies.
|Country of Origin||Germany|
|Shipping Weight (Cubic Weight)||1.4800kg|
|Unit Of Measure||ea|
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