Related Searches: Tea Vitamin Nutrients Ingredients paper cup packing

Food & Health Ingredients
Health & Nutrition
Processing & Packaging
Starch & Starch Derivatives
You are here:Home >> Offers to Buy >> Food Raw Materials and Ingredients >>  Food Additives >>  Emulsifiers >>  Gelatin Sheet / Leaf Gelatin for Bakery
  • Gelatin Sheet / Leaf Gelatin for Bakery
  • Gelatin Sheet / Leaf Gelatin for Bakery
  • Gelatin Sheet / Leaf Gelatin for Bakery
  • Product name:Gelatin Sheet / Leaf Gelatin for Bakery

  • Gelatin Sheet / Leaf Gelatin for Bakery

  • Product Categories:Emulsifiers
  • Region:Xiapu, Fujian, China
  • Product brand:Yet provide
  • Product price:USD10-12/KG

Detailed Description
Certificates/Standards:HALAL Certificate,ISO 9001,ISO 22000 Monthly Output:500 tons per month
Regional:Xiapu, Fujian, China Packaging Information:20kg/Carton Outside and 1kg/White Box Inside
Mode Of PaymentT/T, L/C at sight Delivery Lead Time:3 weeks for FOB terms
Main Sales Markets:North America,Asia,Middle East,Africa Sample Provided:Yes
Sample Policy:500g free sample Minimum Quantity:500KG

What is Gelatin Sheet/Leaf?

Gelatin Leaf, also called Gelatin Sheet, works as granular gelatin, but in a different form. Rather than a powder, its shapes are thin sheets or leaves.


How to use Gelatin Sheet/Leaf?

Basic steps for using leaf gelatin:

1.Soak gelatin sheets in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)

2.Once soft, lift sheets from the cold water.

3.Wring gently to remove excess water.

4.Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatin is dissolved. Do not boil or gelatin will not set. Do not add chilled liquids or mixtures to gelatin after it is dissolved or it will cause uneven setting.


Typical usage amounts:

3 Leaves Gelatin to 2 cups/500ml Liquid = Delicate Gel

Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.

Be aware that freezing gelatin will cause syneresis upon thawing. This is the disintegration of the gel, which is accompanied by the weeping of liquid from it.


More requests in this category More>>

One Request, Multiple Quotes

SJGLE B2B Website : 中文版 | ChineseCustomer Service: 86-400 610 1188-3 ( Mon-Fri 9: 00-18: 00 BJT)

About Us|Contact Us|Privacy Policy|Intellectual Property Statement

Copyright 2006-22 Shanghai Sinoexpo Informa Markets International Exhibition Co Ltd (All Rights Reserved). ICP 05034851-121

Inquiry Basket

Inquiry Basket

Buyer service

Buyer service

Supplier service

Supplier service