Edible gelatine - Import export

The first mention of gelatin dates back to the 15th century, and recently, scientists discovered its particles even in the tombs of the pharaohs. Use for Use for preparing cold, sweet dishes and culinary products. Nutritiona value on 100 gr. Proteins (g / 100g)… 0,7 Fats (g / 100g)… 0,4 Carbohydrates (g / 100g)… 82,7 Energy value (kcal / 100g)… 350

The first mention of gelatin dates back to the 15th century, and recently, scientists discovered its particles even in the tombs of the pharaohs. Use for Use for preparing cold, sweet dishes and culinary products. Nutrition value on 100 gr. Proteins (g / 100g)… 0,7 Fats (g / 100g)… 0,4 Carbohydrates (g / 100g)… 82,7 Energy value (kcal / 100g)… 350

The first mention of gelatin dates back to the 15th century, and recently scientists discovered its particles even in the tombs of the pharaohs. Gelatin is widely used as a food supplement solely due to its chemical properties, ability to thicken and stabilize many products. Use for For the preparation of jellies, jellies, as well as a thickener. How to use A tablespoon of gelatin is poured into a glass of cold boiled water, kept for 40-60 minutes to swell, then heated, without bringing to a boil, with continuous stirring until dissolved and filtered. On a glass of gelatin solution add 2-3 cups of broth or syrup and cool. It is allowed to increase the dosage of gelatin to obtain jellies with a denser consistency. Nutrition value on 100 gr. Proteins (g / 100g)… 87,2 Fats (g / 100g)… 0,4 Carbohydrates (g / 100g)… 0,7 Energy value (kcal / 100g)… 353,6