Halal Gelatin - 12 Sheets

Halal Bovine Gelatin Sheets – Bloom 200 (Gelita)

Give your creations perfect hold with this halal bovine gelatin sheets, designed for demanding pastry chefs and lovers of refined desserts. Halal certified, this food gelatin is the essential ingredient to succeed in your mousses, panna cotta, entremets, and jellies.

✅ Main features:

• Type : Certified halal bovine gelatin

• Format : 12 sheets (20 g)

• Bloom Index : 200 – for firm gelling

• Brand : Gelita – international reference in food gelatin

• Origin : Germany

• Certification : Halal authenticated

🍰 Recommended use:

• Fine pastry: panna cotta, mousse, entremets, mirror glaze

• Savory cooking: aspics, terrines

• Confectionery: candies, marshmallows

🧪 Instructions:

1. Soak the sheets in cold water for 5 to 6 minutes.

2. Drain and press to remove excess water.

3. Incorporate into a hot liquid (>35°C) until dissolved.

4. Let set in the refrigerator (4°C) for a perfect texture.

➡️ Reusable after melting if needed. Store in a dry place.

🌿 Why choose our halal gelatin?

• Compliant with halal food standards

• No additives or artificial gelling agents

• German reliability by Gelita, world leader in gelatin

📦 Packaging:

1 packet = 12 halal gelatin sheets – total weight 20 g

🎯 Recommended for:

• Professional pastry chefs

• Halal caterers

• Demanding homemade dessert creators

💬 FAQ – Halal Bovine Gelatin Sheets

➤ What is special about this gelatin?

It is certified halal and made from bovine collagen, ideal for use in pastry without compromising your beliefs.

➤ Can it be used in a panna cotta?

Yes, it is perfect for panna cotta, mousses, and desserts. It provides a firm and stable texture.

➤ Is this gelatin properly halal certified?

Yes, it is halal certified by the Gelita brand, which guarantees its religious and dietary compliance.

➤ How many sheets should be used for 500 ml?

On average, 6 sheets are enough for 500 ml of liquid, depending on the desired texture.

➤ Can it be used cold?

No, you must first melt the gelatin in a hot liquid to activate its gelling properties.