Food Grade Sheet Gelatine 150 Bloom for Bakery

Product Details
CAS No.: 9000-70-8
Formula: C102h151o39n31
EINECS: 232-554-6
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Manufacturer/Factory
Diamond Member Since 2020

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Registered Capital
10000000 RMB
Plant Area
>2000 square meters
  • Food Grade Sheet Gelatine 150 Bloom for Bakery
  • Food Grade Sheet Gelatine 150 Bloom for Bakery
  • Food Grade Sheet Gelatine 150 Bloom for Bakery
  • Food Grade Sheet Gelatine 150 Bloom for Bakery
  • Food Grade Sheet Gelatine 150 Bloom for Bakery
  • Food Grade Sheet Gelatine 150 Bloom for Bakery
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Basic Info.

Model NO.
GS-S010
Certification
ISO, Halal, SGS
Packaging Material
White Box, Carton
Storage Method
Store in Cool Dry Place
Shelf Life
3 Years
Main Active Ingredient
Gelatin
Application
Mousse Cake
Product Name
Gelatin Sheet/ Gelatin Leaf
Color
Light Yellow Pale
Appearance
Sheet
Smell
Odorless
Raw Material
Leaf Gelatin/Gelatin Sheet
Gel Strength
150bloom
Viscosity
3.0MPa.S
pH
5.5-6.5
Transmittance 450nm
>70%
Transmittance 620nm
>90%
Transparency (5%)
> 500 mm
Total Bacteria Count
<10 Cfu/G
Salmonella
Negative
E.Coli
Negative
Transport Package
20kg/Carton Outside and 1kg/White Box Inside
Specification
20kg/Carton, 1kg/pack
Trademark
Gelken
Origin
China
HS Code
3503001001
Production Capacity
5000 Tons Per Year

Product Description

About Gelatin Sheet

Gelatin Sheet, also called Leaf Gelatin, it made from animals bone and skin,which contains at least 85% protein, fat and cholesterol-free and easily absorbed by the body. the best quality gelatin sheet made from bone gelatin,which is no smell and with good Jelly strength.

 

What is Gelatin Leaf/Sheet?

Gelatin Leaf. Also called Gelatin Sheet, works as granular gelatin. But in a different form. Rather than a powder. Its shapes are thin sheets or leaves. 


How to use Gelatin Leaf/Sheet?

Basic steps for using leaf gelatin: Soak gelatin sheets in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup/250ml of cold water per sheet) Once soft, lift sheets from the cold water. Wring gently to remove excess water. Add sheets to room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatin is dissolved. Do not boil or gelatin will not set. Do not add chilled liquids or mixtures to gelatin after it is dissolved or it will cause uneven setting.

 

Typical usage amounts:

3 Leaves Gelatin to 2 cups/500ml Liquid = Delicate Gel
Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty-four hours, gelatin will not set any further. Be aware that freezing gelatin will cause syneresis upon thawing. This is the disintegration of the gel, which is accompanied by the weeping of liquid from it.


Food Grade Sheet Gelatine 150 Bloom for BakeryFood Grade Sheet Gelatine 150 Bloom for BakeryFood Grade Sheet Gelatine 150 Bloom for Bakery
Company Profile
Food Grade Sheet Gelatine 150 Bloom for Bakery
Gelken Gelatin, established in 20 12, is a professional manufacturer in the production of high quality gelatin.At present, there are more than 30 R&D team members, 15 of whom have more than 10 years of work experience.

We have ISO 9 00 1, ISO 22 000, Food safety system certification 22 000, G M P, "Drug Production License" and "Edible Food Production License" issued by the National Food and Drug Administration. Our professional QA/QC system and more than 400 of SOP ensure to provide stable, safe, natural and healthy products to our customer. The quality standard meet GB6783-2013, China pharmacopoeia, USP, EP. Our sales cover the whole China , USA,Europe, South Korea, India, Southeast Asia and dozens of countries.

 

Food Grade Sheet Gelatine 150 Bloom for BakeryFood Grade Sheet Gelatine 150 Bloom for BakeryFood Grade Sheet Gelatine 150 Bloom for BakeryFood Grade Sheet Gelatine 150 Bloom for BakeryFood Grade Sheet Gelatine 150 Bloom for Bakery
Food Grade Sheet Gelatine 150 Bloom for Bakery
Food Grade Sheet Gelatine 150 Bloom for Bakery





Food Grade Sheet Gelatine 150 Bloom for Bakery











 

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