GELATINE LAYER GERMANY
Prices
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Prices do not include VAT.
Description
Gelatine belongs to the thickeners. It is also used in confectionery and cooking to thicken watery mixtures such as creams (bavarouaz, panakota, cream caramel) and sauces. Depending on the quantity which we use, it can give us more "stable" mixtures such as fruit jellies and terrines. It is also included in many prepared foods. Gelatine which we find in the market is extracted usually by animals and most often is prepared by the gel which exists between the cartilage bones of cattle. Gelatine can be by natural origin or by fish. But it is not so common, because firstly they haven't the same stable results and secondly their production costs more.
