Leaf Gelatin Sheets Used For Bakery

We are engaged in manufacturing, exporting and supplying excellent quality Leaf Gelatin Sheets Used for Bakery in Xiamen, Fujian, China. Gelatin is a protein and in aqueous solutions is a hydrophilic colloid. Gelatin derived from an acid-treated precursor is known as type A, and gelatin derived from an alkali treated precursor is known as type B.

Leaf Gelatin, also called Sheet Gelatin, works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.

Application:
Leaf Gelatin is extracted from animal hide/bone,it is widely used in food industry, such as candy,dessert, ice cream, jelly, yogurt production, juice,ham and soy source etc.

Use:
1.Soak sheets of gelatin in a bowl of cold/iced water for 5-10 minutes. (Use about 1 cup/250ml of cold water per sheet.)
2.Once soft, lift sheets from the cold water.
3.Remove and squeeze out excess water gently.
4.Add directly to warm preparations or separately heat and dissolve to be added to cold preparations.
5.Chill finished preparation for at least 8 hours.
Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.
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Laboratory:Professional facility. To give you the accurate certificate of analysis.