Vegetable gelatine. Natural, heat-soluble gelling agent. The gel is obtained when cooled. For one solution, bring to the boil for approx. 3 mins. Substitute for gelatine in confectionery, cake making, desserts, delicatessen.

Recommended dose:

• Milky products, sauces, soups, stocks, biscuits, cake making. Desserts 5 to 10 g/kg

• Dairy and confectionery speciality products 10 to 20 g/kg • Dietary products: 20 to 40 g/kg