Pastry 1 Gold Leaf Gelatin (190-220 bloom) is used as a gelifying agent for sweet and savory preparations. For general use, 12 to 15 gelatin sheets will gelify 1 liter of preparation.
Directions: Soak gelatine sheets in cold water until softened, about 8 to 10 minutes. Drain, and warm to melt. Carefully incorporate melted gelatin into preparations.
Looking for a larger quantity? Check out our 500ct box of PA0404 Pastry 1 Gold Gelatin sheets.
Ingredients: 100% Gelatine (derived from pork and beef)
Strength: 190-220 Bloom
Storage Conditions: Dry and cool (68-72F)
Repackaged by The Pastry Depot.