ScrapCooking Gelatin powder 100 g

2 pots of powdered gelatin 50 g for the preparation of your creams, flans, sweets. Dosage: 2 g gelatin powder = 1 sheet of gelatin. 1 jar of gelatin powder = 25 sheets of gelatin. Use: Pour the gelatin into cold water. To do this, add 6 times its weight in water (ex: for 2g of gelatin, hydrate in 12g of water). Mix then leave to swell for 3 minutes. Incorporate the mixture directly into your hot preparation and mix well. Gelatin should not be incorporated into a boiling preparation as it would lose its gelling effect. Ingredients: food gelatin (porcine origin). May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy. Directions for use: keep away from light and humidity after opening. For foodstuffs: limited use. Do not ingest as is. Do not inhale. Do not get in eyes. Close well after use. Net weight: 50 g.