Pectin and gelatin are essential in the kitchen!
Gelatin powder 200 g for the preparation of your creams, custards, mousses, candies.
Dosage: 2 g of gelatin powder = 1 sheet of gelatin.
Use: pour the gelatin into cold water.
For this, add 6 times its weight in water (eg: for 2g of gelatin, hydrate in 12 g of water).
Mix and leave to swell for 3 min.
Add the mixture directly to your hot preparation and mix well.
Gelatin should not be incorporated into a boiling preparation as it would lose its gelling effect.
Ingredients: edible gelatin (porcine origin).
May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy.
Directions for use: keep away from light and moisture after opening.
For foodstuffs: limited use.
Do not ingest as is.
Do not inhale.
Do not put in the eyes.
Close tightly after use.
Net weight: 200 g.
Pectin 200 g ideal for your jams, fruit pastes and jellies.
Use: for 100 g of preparation, mix 0.5 to 1 g of pectin in the sugar, incorporate the mixture into your recipe and heat everything.
Resealable jar of pectin (food additive: E440i).
Made in France.
Ingredients: pectin, sucrose.
May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy.
Keep away from light and moisture after opening.
For foodstuffs: limited use.
Do not ingest as is.
Do not inhale.
Do not put in the eyes.
Net weight: 200 g.
