Gelatine Powder, 3 x 9 g

Ground Gelatine makes gelling considerably easier: no soaking of leaves, no squeezing out – simply stir the contents of the sachet into cold water, leave to swell and then use. RUF ground Gelatine consists of pure, white food-grade Gelatine, is odourless and flavour-neutral, and fully preserves the natural taste of the other ingredients. One sachet of 9 g corresponds exactly to 6 leaves of Gelatine and is sufficient for 500 ml of liquid – precisely portioned, with no conversion or weighing required. The finely ground Gelatine dissolves quickly and evenly after swelling, ensuring reliable, uniform gelling in every application.

The Gelatine powder is suitable for all dishes in which a mixture or liquid needs to achieve a certain firmness. In cake creams and fillings it provides the necessary stability so that cakes retain their shape when cut – even with multi-layered constructions that are transported or left at room temperature for an extended period. In Panna Cotta, Bavaroise and fine cream desserts, it creates the characteristic velvety consistency that melts on the tongue. Fruit Jellies and cake glazes achieve a clear, glossy surface that presents fruits and decorations to great effect. In mousses it gives the airy mixture exactly the right hold without compromising the texture. It is also perfectly suited to savoury applications such as aspic and vegetable terrines.

One sachet of 9 g corresponds to 6 leaves of Gelatine and is sufficient for 500 ml of liquid. For cake fillings, Jellies and turned-out desserts that need to be particularly firm, two sachets per litre are recommended. For softer creams served directly in the glass, slightly less is often sufficient. Always follow the quantities specified in individual recipes. At higher room temperatures, increase the quantity slightly, as Gelatine is sensitive to heat.

Stir the contents of the sachet into 4 to 6 tablespoons of cold water and leave to swell for approx. 10 minutes. For cold mixtures, gently heat the swollen Gelatine while stirring until it has completely dissolved, then first add a little of the cold mixture, stir in, add a little more and only then slowly stir in the remaining mixture – this temperature equalisation prevents lumps and Gelatine threads. For hot mixtures, stir the swollen Gelatine directly into the hot, non-boiling liquid. Never allow Gelatine to boil, as high temperatures reduce its gelling power. Store in a cool, dry place, tightly sealed – once opened, use the entire contents of the sachet.

RUF ground Gelatine delivers the expected result every time in cake creams, Jellies, mousses and desserts: precisely measurable, easy to process and odourless and flavour-neutral. An indispensable aid in the patisserie and confectionery kitchen – for perfect textures, cleanly sliced cake portions and desserts that impress.