Ingredients: Sugar, lactose, bovine gelatine, dextrose.
Applications: Used to gelify foams: moussses, creams, etc.
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PA5344
Quick-Gel Plus
Instant, hot-process gelatine powder. Sets smoothly and slowly (three hours), allowing more time for usage.
5.5 lb. plastic pail | 1 pail per case
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Specifications
Directions
Storage Conditions: Dry and cool (68-72ºF, 20-22ºC). Keep airtight. Dosage: - Dosage 1: Add 150 g. per liter of liquid preparation. - Dosage 2: 150 g. of Quick-Gel Plus equals 16 gelatine sheets. - Dosage 3: Fruit mousse 150 g., Quick-Gel Plus 100 g., sugar 1 kg. Fruit puree with 10% sugar Heavy Cream Method: Combine sugar and Quick-Gel Plus, and add them to the fruit puree. Whip the heavy cream to medium peaks, and fold into the fruit puree mixture.
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