Gluten Free Instant Gelatin
Gluten free It guarantees that the gluten content of the final product is equal to or less than 20 mg / kg
Dayelet Instant Gluten Free Gelatin is a protein that is extracted by partially hydrolyzing the connective tissues (collagen) of porcine animals (type A).
It comes in the form of a fine white powder.
It dissolves cold with stirring, thick just like sheet gelatine, and after 30 minutes several transparent, elastic and thermo-reversible gels are obtained.
It is also possible to thicken, emulsify, adhere and obtain aerated films and systems. In desserts it is usually used in proportions ranging from 1% to 5%.
It is recommended to use in multiple applications, mousses, ice cream, semi-cold, meringues, curds, in foams and gels (0.5 to 1.5%), kitchen jellies (soups, meats and fish), decorative flower cakes, sweets , confectionery and creative pastries.
Gelatin 220, Maltodextrin.