ScrapCooking Pectin 200 g + gelatin 200 g

Pectin and gelatin are essential in the kitchen Gelatin powder 200 g for the preparation of your creams, custards, mousses, candies. Dosage: 2 g of gelatin powder = 1 sheet of gelatin. Use: pour the gelatin into cold water. For this, add 6 times its weight in water (eg: for 2g of gelatin, hydrate in 12 g of water). Mix and leave to swell for 3 min. Add the mixture directly to your hot preparation and mix well. Gelatin should not be incorporated into a boiling preparation as it would lose its gelling effect. Ingredients: edible gelatin (porcine origin). May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy. Directions for use: keep away from light and moisture after opening. For foodstuffs: limited use. Do not ingest as is. Do not inhale. Do not put in the eyes. Close tightly after use. Net weight: 200 g. Pectin 200 g ideal for your jams, fruit pastes and jellies. Use: for 100 g of preparation, mix 0.5 to 1 g of pectin in the sugar, incorporate the mixture into your recipe and heat everything. Resealable jar of pectin (food additive: E440i). Made in France. Ingredients: pectin, sucrose. May contain traces of nuts, gluten, eggs, milk, sesame seeds, lupine and soy. Keep away from light and moisture after opening. For foodstuffs: limited use. Do not ingest as is. Do not inhale. Do not put in the eyes. Net weight: 200 g.