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Organic Gelatin, 6sheets
Organic Gelatin, 6sheets

Gelatin is a pure and easily digestible protein containing collagen, providing as many as 18 amino acids, which are the building blocks of proteins. It can be taken as a form of collagen protein for dietetic treatments. For more information Click Here.

Gelatin is also used to gel a multitude of dishes, from desserts to hearty side dishes to drinks. It is naturally clear –unflavoured, no colouring added, easy to use.

Amount: 6 sheets=10g/0.35oz. 6 sheets gel 500 ml/2 cups of liquid.

Ingredients: Certified Organic Porcine Gelatin 

UPC: 6 87789 12528 7

$2.59 $2.33


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Preparing Gelatin Properly

What you must always remember when preparing your dishes with gelatin:


Rule of thumb for dosing gelatin sheets

  • For jellies per ½ l (2cups) liquid: Use 6 leaves
  • For creamy dishes (using egg yolk): Use 4 leaves
  • For creamy dishes that are turned out: Use 8 leaves

Soak the gelatin sheets in cold water for around three minutes and let it swell for a few minutes. Then remove the swollen gelatin sheets from the water and carefully squeeze it out.

Dissolving the swollen gelatin in warm dishes
Stir the swollen, squeezed gelatin directly into the warm liquid or cream until it has completely dissolved.

Dissolving the swollen gelatin in cold dishes
When preparing cream and curd cheese cream dissolve the swollen, squeezed gelatin in a small pan on low heat. Stir a few tablespoons of the cold mixture into the dissolved gelatin and only then add the rest of the cold mixture. Then mix everything thoroughly.
Important! Always add the cold mixture to the gelatin and not vice versa.

Dissolving the swollen gelatin in a microwave
Gelatin can also be dissolved very well in a microwave. To do this, put the swollen, squeezed gelatin in a small microwavable bowl and melt it on a high setting for approx. 10 seconds. Then continue to prepare your dish as if you were dissolving gelatin in cold dishes.

By the way…
When preparing jellies and creams using raw kiwis, pineapple, papayas or mangoes you should briefly steam the fruit or pour hot water over it prior to preparation. When raw these fruits contain an enzyme that splits protein, which breaks up the gelatine.
One packet of gelatin powder (9 g) corresponds to 6 leaves of gelatin sheets.


  • Never add gelatin to boiling liquid because it loses its jelly strength.
  • Jellies should never be frozen. After defrosting they lose their smooth consistency and become brittle.



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