Gelatin’s low melting point gives gelled foods a smooth, silky mouthfeel. What gelatine does in food is absorb liquid, creating a gel-like consistency. Once processed and dried, this versatile ingredient is either ground into a powder, made into granules, or formed into easy-to-use flat sheets. However, no matter what it’s called, gelatin is a pure, all-natural animal protein, most commonly made from collagen from either cows ( bovine gelatin) or pigs ( porcine gelatin). Other names for gelatin include: hydrolyzed collagen, hydrolyzed gelatine, and gelatine or collagen hydrolysate. The only difference between “gelatin” and “gelatine” is the spelling, as the two versions mean the same thing. When added to liquids, it will absorb anywhere from 5 to 10 times its weight, creating a thick, viscous, gel-like texture that adds silky mouthfeel to the finished product. This versatile gelling agent contains no allergens, fat, or carbohydrates but is not Kosher or Halal.
Gelatin is a flavorless, colorless, odorless, pure protein used to thicken and solidify liquid ingredients.
BLOOMING GELATIN SHEETS HOW TO
Have you ever wondered how to get perfectly-textured, creamy and firm panna cotta every time? Or how to create beautifully transparent gel toppings for jelly or underwater cakes? Professional chefs, cake decorators, and commercial bakers have long known the secret thickening agent that makes set, gelled, and transparent desserts, sauces, jellies, and glazes a snap: gelatin sheets. Sheet Gelatin – What is it & How to Use it
0 kommentar(er)
