Natura Premium Bovine Gelatine Powder, 600 g

Natura Premium offers a 600 g pack for those who use gelatine frequently or prepare large quantities. Its neutral taste and smell mean it can be incorporated into various recipes without adding any additional flavour. As it is derived from cattle, it offers an alternative to pork gelatine.

It can add body and firmness to desserts such as mousses, custards, creams, panna cotta, cold cakes or jelly sweets. It is also suitable for savoury dishes that require gelling. The quantity used should be adjusted to the desired consistency and the total volume of the recipe.

The composition consists solely of 100% powdered bovine gelatine. It is derived from the partial hydrolysis of bovine collagen. According to data provided by the laboratory, it contains no added sugars.

Mix the powder with five parts water or cold liquid and leave to hydrate for a few minutes. Then apply gentle heat until completely dissolved, without boiling. Add it to the mixture and chill until the desired texture is achieved. The laboratory recommends between 10 and 20 g per litre for a soft result and between 20 and 40 g for a firmer one.

Do not boil the mixture, as this may reduce its gelling ability. Fresh pineapple, kiwi, papaya and mango contain enzymes that prevent the mixture from setting; use these fruits cooked or in syrup. Store the product tightly sealed, protected from moisture.

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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.