PET jar 1200 ccm
Gelatine is a colourless and flavourless gelling and binding agent. To create a firm jelly, use 70 to 90g of Kotányi Gourmet Gelatine and dissolve the powder in ¼ l of cold liquid. Heat ¾ l of liquid, add the dissolved gelatine and boil the mixture briefly. Gelatine begins to soften at about 30°C.
Gelatine is used as a gelling and binding agent for jellies, parfaits, aspics and various creamy dishes.
Average nutritional value per 100g
Total fats g