Gelatin for meat, fish, vegetables and desserts Gellwe 20g

Super clear
for 2.5 l of liquid
Gelatin can be used to prepare meat, poultry, fish and fruit jellies as well as cold cheesecakes, creams and desserts.

Product parameters
Type Gelatin
Use gelling
Ingredients: Edible pork gelatin. Gelatin suitable for human consumption.
Country of origin/Made in the European Union, Serbia, Bosnia and Herzegovina
CN code 3503 00 10
Gross unit weight 0.02 kg

br Allergens
Wheat and wheat products may contain molluscs and products derived from them. No
Fish and fish products No
Nuts may contain
Cereals containing gluten can
Eggs and products thereof contain No
Sesame seeds and products thereof No
Mustard seeds and products thereof No br Lupins and products thereof No
Shellfish and products thereof No
Celery and products thereof No
Soybeans and products thereof may contain
Sulphur dioxide and sulphites no
Hazelnuts and hazelnut products may contain

storage
Preparation instructions 1. Pour 0.5 l of boiled, hot water or decoction into the container. 2. Add 2-3 teaspoons of gelatin. Mix thoroughly until the gelatin dissolves. Do not boil. Jelly with chicken ingredients for 4 servings: gelatin jelly 20 g, 2 chicken breasts, 1 chicken drumstick, 2 medium carrots, parsley, a quarter of celery, 1 small can of canned peas, a small can of canned corn, 2 allspice berries, bay leaf, salt and pepper. 1. Boil all ingredients in 4 cups of water until soft, season with salt and pepper to taste. 2. Strain the broth thoroughly and dissolve 20 g of gelatin in it. Cut the meat into small pieces and the vegetables into slices. 3. Place slices of vegetables, peas and pieces of meat alternately on the bottom of the salad bowls up to 2/3 of the height of the salad bowl, pour in the stock to set and place in the refrigerator to set.
Storage method: Store in a dry and cool place

Nutritional value /
Serving size 20 g
Base unit g/100 g