Natura Premium Bovine Gelatine Powder, 1000 g

Natura Premium Bovine Gelatine Powder, 1000 g, contains bovine gelatine with a neutral taste and odour. The large pack is designed for frequent use or larger batches. Its neutral profile allows you to control the texture of both sweet and savoury recipes.

This gelling agent can be added to mousses, flans, panna cotta, custards, cold cakes and jelly sweets. It is also suitable for use in savoury dishes. The final result depends on the quantity used, so it is advisable to adjust this to the desired firmness for each recipe.

Ingredients: 100% powdered bovine gelatine. The manufacturer states that it is obtained by partial hydrolysis of bovine collagen and contains no added sugars.

Mix the powder with five parts cold liquid and leave for a few minutes to allow it to hydrate. Then heat gently until completely dissolved, without bringing it to the boil. Incorporate the mixture into the recipe and leave to cool in the fridge. For a smooth texture, the recommended amount is 10 to 20 g per litre; for a firmer consistency, 20 to 40 g.

Do not mix directly with fresh pineapple, kiwi, papaya or mango, as their enzymes may affect the setting process. If the recipe includes these fruits, choose cooked versions or those in syrup. Store the unopened packet in a cool, dry place.

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Ingredients: 100% bovine gelatine powder

Culinary use: soak the gelatine in 5 parts cold water or liquid for a few minutes. Heat gently, without bringing to the boil, until completely dissolved, then stir into the mixture. Leave to cool in the fridge until it sets.
Recommended dosage: 10–20 g per litre for a soft texture and 20–40 g per litre for a firmer texture.
As a protein supplement: dissolve 1 tablespoon (approx. 10 g) in a hot drink, smoothie, yoghurt or stock.
Store in a cool, dry place, with the container tightly sealed.

Edible gelatine of bovine origin (100%).

Avoid mixing the gelatine with fresh pineapple, kiwi, papaya or mango: these contain enzymes that prevent it from setting. If you wish to use them, use them cooked or in syrup.
Never boil it, as it will lose its gelling power.
If you are taking it as a source of protein for your skin and joints, combine it with foods rich in vitamin C, which contributes to the normal formation of collagen. Consult your pharmacist if you are following a special diet.