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Aspic powder is suitable for making all kinds of meat fillets, sauteed chops, pork knuckle in jelly, corned beef, jelly canned food, cooked ham, canned dishes, etc. Also for all fish, eels, crabs and herring in jelly. Jelly sweets, fruit jelly jellies, puddings, all sorts of cream jellies, wine jellies, fruit jelly from fruit juices, fruit jelly for whipping cream and ice cream and whipped cream - all of this is superbly made with aspic powder. Jelly foods solidify quickly by setting in cold water or ice water. Asik and jelly become liquid again in a hot water bath. Briefly dip in warm water to fall from metal molds.
Food gel powder 300 Bloom from pig. Gelatine (pig). Directions for use for 1 liter of liquid: Stir 12-50g of aspic powder (depending on the desired strength) in a little liquid and swell for 5 to 10 minutes. Then pour about 1 liter of hot liquid and stir. A faster gelation takes place when you take only 1/2 liter of hot liquid for the dissolution and then the remaining 1/2 liter of cold liquid to it. Season to taste. If broth is to be used, clarify it first, then add aspic and stop cooking. Store dry and odorless.
Characteristics: No nutritional values have to be given.