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Beef Collagen
9005
Bronze Leaf Gelatine Pork
£1.60 - £26.09£0.00
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Leaf gelatine Pork Bronze 5 sheets can be used in many applications for both home chef as well as the professional chef. Great for making those delicious desserts, confectionary, and for using in pates and other meat dishes.
- Gelatine sheets are made from gelatine that is dried into a flat sheet.
- Sheets result in a clearer, more transparent final product than powder. At first glance, this and the elasticity of the sheets make leaf gelatine look more like an artwork.
- The great advantage of leaf gelatine is that it can easily be divided into portions according to recipe instructions and is thus easy to use during cooking.
- Soak sheets of gelatine in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
- Once soft, strain liquid and gelatine through a strainer.
- Lift sheets out of the strainer and wring gently to remove excess water.
- Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatine is dissolved.
- Do not boil the gelatine or will not set properly.
- Chill finished preparation for at least 8 hours.
What types of Gelatine do we supply?
- Pork (Type A) in 240 Bloom
- Beef (Type B) in 240 Bloom
- Fish in 150 Bloom
- Chicken 280-310 Bloom
- Hydrolysed Beef Collagen
- Marine Collagen
- Chicken Collagen type 2
- Leaf Gelatine Beef and Pork
All are supplied as food grade and in a powdered granular form, in weights from as little as 50g bags all the way up to 15kg boxes.
All our powdered Gelatines (other than 5kg’s to 15Kg’s are now supplied in resealable pouches for optimum freshness.
Where does our gelatine come from?
- Our Pork comes from: Netherlands, Italy, Brazil, Belgium, Spain, France, Germany and Taiwan. It may be sourced from any one, or from a blend of any of the above countries.
- Our Beef comes from: Spain, Italy, Turkey, Brazil, India and Netherlands. The origin may vary from batch to batch.
- Our Fish comes from: Italy
- Our Chicken comes from: Taiwan
- Our Hydrolysed Beef Collagen comes from: Turkey
- Our Marine Collagen from: Norway
| Product | Usage Level |
|---|---|
| Dairy Products. | 0.2 – 1.0% |
| Desserts | 7 – 9% |
| Gummy Bears | 7 – 9% |
| Marshmallows | 1.7 – 2.5% |
| Bakery Fillings and Icings | 1 – 2% |
| Meat Products | 1 – 5% |
| Wine, Beer, Juices | 0.002 – 0.15% |
| Frozen Foods | 0.1 – 0.5% |
Nutritional Info
Energy per 100g is:
- K.Joules – 1445
- K.cals – 340
- Protein – (82 – 88%)
What is gelatine?
- What is it made of? – It is defined as a product obtained by the partial hydrolysis of collagen derived from the skin, white connective tissue and bones of animals.
- Where does it come from? – It does not occur freely in nature, and cannot be recovered from horns, hoofs and other non- collagen containing parts of vertebrate animals.
- How is it used? – It can be used to gel, thicken, stabilize, emulsify and to give a creamy consistency.
- Why do we use gelatine? – It is a natural and healthy food.
- Who uses gelatine? – Due to its versatile properties, the pure protein offers many benefits and plays an important role in today’s food industry.
- Is it natural? – It is a pure, natural protein made from animal raw materials that contain collagen.
- What goes into it? – It consists of 84 to 90 percent protein and 2 percent mineral salts, with water making up the rest.
- How is it classified? – It is classified as a foodstuff and is not a food additive with an E number.
- Is it good for me? – Gelatine contains neither preservatives nor other additives and is free of fat, cholesterol and uric acid compounds.
- Can I eat gelatine? – In addition, it does not cause any known allergies, is 100% natural and is cholesterol, purine and fat free.