How to use gelatine tablets? What is the difference between gelatine tablets and gelatine powder?

Although gelatine sheets are one of the essential ingredients for making desserts such as pudding or fruit mousse, many people just try to make them for the first time and are not very clear about how to use gelatine sheets. So, how to use gelatine tablets? What is the difference between gelatine tablets and gelatine powder?

How to use gelatine tablets?

Gelatine (English name Gelatine), also known as gelatin or isinglass, is a transparent and thin sheet, commonly available in two sizes: 2.5 grams and 5 grams. It is a colloid (coagulant) extracted from the connective tissue of animals (mostly cow bones or fish bones). The main component is protein and is transparent in color. It must be soaked in cold water before use and the temperature should be above 80°C. Will melt. If the acidity in the solution is too high, it will not freeze easily, and the finished product must be kept refrigerated. The taste will be extremely tough and elastic.

Compared with fish gelatin powder, gelatin flakes have less fishy smell, so they are often used in the production of high-end snacks.

Dosage of gelatine tablets: The reference dosage in the general instruction manual is 1:40, that is, one 5-gram gelatine tablet can condense 200 grams of liquid, but this ratio is only the basic proportion that the liquid can condense; if you want to make jelly For pudding, it is generally recommended to operate according to the ratio of 1:16; if making mousse, generally use 10 grams of gelatine sheets for 6 inches and 20 grams of gelatine sheets for 8 inches.

How to use gelatine tablets: When using, soak them in cold water (ice water is best when the weather is hot). After taking them out, squeeze out the water, stir and dissolve through hot water, and put the dissolved gelatine liquid in Pour it into the liquid material that needs to be condensed and stir evenly.

The difference between gelatine tablets and gelatine powder:

Gelatine is transliterated from English Gelatine, also called isinglass or gelatin. It is a gelatin extracted from animal bones. Therefore, gelatin is not considered a vegetarian food.

Gelatin is divided into two types: flakes and powder. The flaky ones are called gelatin flakes or isinglass flakes, and the powdery ones are called gelatine powder or isinglass powder. Although the status is different, the usage is similar. Gelatine tablets are calculated by tablets, and isinglass powder is calculated by grams. Isinglass powder is easy to use, weigh as much as you need, and you don’t need to dissolve it in ice water before use.

About 5g fish gelatin powder or 1 piece of gelatine mixed with 150g liquid. If there is paste material, it can be increased to 200. One piece of gelatine is 5 grams. The gelatine must be dissolved before use so that it will not be soaked. For use, gelatine powder or gelatine tablets need to be soaked in cold water for a while (hot water is not allowed). After soaking, heat until melted and add other ingredients according to the recipe steps.

Gelatin is a transliteration of the English "Gelatin", also known as "isinglass" or "gelatin". It is a pure natural gelatin extracted from animal bone skin, and its main component is protein.