This Platinum grade gelatine is derived from highest quality, naturally produced raw material pigskin.

Used by cooks and chefs the world over, leaf gelatine sets much clearer and at a smoother consistency compared to powdered gelatine and the main reason why leaf gelatine is preferred by professionals and regular bakers. This grade of gelatine sets quickly and is easy to use.  It impresses through its clarity, brilliance, lightness and insignificant smell and taste.

In contrast to powdered gelatine, leaf gelatine is a standardised product.  Regardless of whether the leaf weight is 5g or 1.5g, the gelling strength is identical.  So simply follow the number of leaves your recipe suggests (regardless of whether it asks for gold, silver or titanium).  The highest grade of gelatine is platinum, providing a clearer (non yellowing) set.

Usage: Rules of thumb per 1/2 litre of liquid = 

• Jellies: 6 gelatine leaves
• Cream dishes with egg yolk: 4 gelatine leaves
• Cream dishes to be turned out: 8 gelatine leaves