{"product_id":"pork-leaf-gelatine-sheets-bronze","title":"Premium Pork Leaf Gelatine Sheets Bronze a versatile setting agent","description":"\u003ch2\u003ePork Leaf Gelatine Sheets Bronze\u003c\/h2\u003e\u003cp\u003ePork Leaf Gelatine Sheets Bronze is a versatile setting agent suited to both home cooks and professional chefs. It's ideal for desserts such as panna cotta, mousses, bavarois, jellies, and cheesecakes, as well as for confectionery like marshmallows, gummies, and Turkish delight. It also plays an essential role in savoury preparations including pâtés, terrines, aspics, and chaud-froids.\u003c\/p\u003e\u003ch3\u003eWhat is leaf gelatine?\u003c\/h3\u003e\u003cp\u003eLeaf (or sheet) gelatine is produced by extracting collagen from animal connective tissue — in this case, from pork. The gelatine is purified, dried, and pressed into thin, translucent sheets with a distinctive lattice or mesh pattern. Pork-based gelatine is the most traditional form and is prized for its neutral flavour and clean setting qualities.\u003c\/p\u003e\u003ch3\u003eUnderstanding bloom strength and grades\u003c\/h3\u003e\u003cp\u003eLeaf gelatine is graded by \"bloom strength,\" which measures its gelling power. The grades are named after metals and generally include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBronze\u003c\/strong\u003e — around 125–155 bloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSilver\u003c\/strong\u003e — around 160 bloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGold\u003c\/strong\u003e — around 190–220 bloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePlatinum\u003c\/strong\u003e — around 235–265 bloom\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAlthough different grades have different bloom strengths, manufacturers typically adjust the weight of each individual sheet so that one sheet sets roughly the same volume of liquid regardless of grade (usually around 100ml of liquid per sheet). Always check the packaging, as this can vary by brand.\u003c\/p\u003e\u003ch3\u003eWhy choose sheets over powder?\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSheets produce a clearer, more transparent finish than powdered gelatine, which is particularly valuable for glazes, aspics, and clear jellies.\u003c\/li\u003e\n\u003cli\u003eThe elastic, glass-like appearance of the sheets almost looks like a work of art in itself.\u003c\/li\u003e\n\u003cli\u003eSheets are easy to portion accurately — simply count out the number required.\u003c\/li\u003e\n\u003cli\u003eThey tend to give a cleaner, more neutral flavour.\u003c\/li\u003e\n\u003cli\u003eDissolving is more reliable, with less risk of lumps or graininess.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cstrong\u003eConversion from powdered gelatine\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eAs a general rule, 1 sheet of leaf gelatine ≈ 2–3g of powdered gelatine, though this depends on the grade. If substituting, match by weight rather than by sheet count when precision matters.\u003c\/p\u003e\u003ch3\u003eHow to use leaf gelatine\u003c\/h3\u003e\u003col\u003e\n\u003cli\u003eSoak the sheets in a bowl of cold or iced water for 5 to 10 minutes, allowing roughly 1 cup (250ml) of water per sheet. The sheets should become soft and pliable.\u003c\/li\u003e\n\u003cli\u003eStrain the softened gelatine through a sieve.\u003c\/li\u003e\n\u003cli\u003eLift the sheets from the strainer and gently squeeze to remove excess water.\u003c\/li\u003e\n\u003cli\u003eAdd the sheets to the warm (not boiling) liquid called for in the recipe, stirring until fully dissolved. If the recipe uses a cold mixture, first dissolve the gelatine in a small portion of warmed liquid, then combine with the rest.\u003c\/li\u003e\n\u003cli\u003eDo not boil — temperatures above about 80°C will weaken the gelatine's setting power and it may not set properly.\u003c\/li\u003e\n\u003cli\u003eChill the finished preparation for at least 8 hours, preferably overnight, to allow it to set fully.\u003c\/li\u003e\n\u003c\/ol\u003e\u003ch3\u003eTips and things to avoid\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlways use cold water for soaking; warm water will cause the sheets to dissolve and be lost.\u003c\/li\u003e\n\u003cli\u003eCertain fresh fruits contain enzymes that break down gelatine and prevent setting — these include pineapple, kiwi, papaya, mango, figs, and fresh ginger. Briefly cooking or using canned versions deactivates the enzymes.\u003c\/li\u003e\n\u003cli\u003eHigh acidity, high sugar, or high alcohol content can weaken set strength — you may need to use a little more gelatine.\u003c\/li\u003e\n\u003cli\u003eStore unused sheets in a cool, dry place, away from moisture and strong odours. Properly stored, they have a long shelf life.\u003c\/li\u003e\n\u003cli\u003eAs a pork-derived product, leaf gelatine is not suitable for vegetarians, vegans, or those observing halal or kosher dietary requirements.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"MM Ingredients","offers":[{"title":"5 Sheets","offer_id":56553362096515,"sku":"9005","price":1.6,"currency_code":"GBP","in_stock":true},{"title":"10 Sheets","offer_id":56553362129283,"sku":"9006","price":2.63,"currency_code":"GBP","in_stock":true},{"title":"20 Sheets","offer_id":56553362162051,"sku":"9007","price":3.95,"currency_code":"GBP","in_stock":true},{"title":"50 Sheets","offer_id":56553362194819,"sku":"9008","price":8.57,"currency_code":"GBP","in_stock":true},{"title":"1kg Pack","offer_id":56553362227587,"sku":"9009","price":26.09,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0949\/7713\/0883\/files\/Pork_Gelatine_Sheets_5pk_219656d6-ff34-4809-8976-3ed45f4a15f3.jpg?v=1776699545","url":"https:\/\/mmingredients.co.uk\/products\/pork-leaf-gelatine-sheets-bronze","provider":"MM Ingredients","version":"1.0","type":"link"}