Why Professionals Choose Gelatin Sheets Over Powder

In the world of professional baking and confectionery, Gelatin Sheets (also known as gelatin leaves) are the gold standard. Unlike ordinary powdered gelatin, our Amber Gelatin Sheets offer distinct advantages for high-end desserts.

As a dedicated supplier, we provide standardized Gelatin Sheets weighing 200-400 pieces/kg. This specific weight class makes them ideal for baking and DIY applications because no weighing is required—simply count the sheets for precise, consistent results every time.

What Are Gelatin Sheets?

Gelatin Sheets are a gelling agent extracted from animal bone glue. While they share the same origin as powder, they are processed into yellow-brown (amber) transparent thin slices. This form is preferred by pastry chefs because it dissolves cleanly and provides a smoother mouthfeel.

Master the Technique: How to Use Gelatin Sheets

To achieve the perfect texture, temperature control is critical. Here are the professional handling rules:

1. Soaking: Always soak Gelatin Sheets in cold water or ice water to let them absorb water and soften.
2. Melting Temperature: Gelatin melts when heated. The ideal method is to mix the softened sheets into liquid that is between 60°C and 80°C.
3. Avoid Boiling: Never heat the gelatin mixture to a boil, as high temperatures will destroy its ability to set.

Recipe: Silky Mango Pudding with Gelatin Sheets

Experience the convenience of our product with this simple, no-fail recipe.

Ingredients:

• [Your Brand] Gelatin Sheets
• Milk & Light Cream
• Sugar
• Fresh Mango Meat

Step-by-Step Instructions:

1. Bloom: Soak the Gelatin Sheets in cold water first. Our high-quality sheets soften quickly (soak for less than one minute or until soft). Remove and drain excess water.
2. Dissolve: Heat the milk and sugar until they bubble (ensure the temperature is appropriate, around 60-80°C, to melt the gelatin ). Add the softened Gelatin Sheets and stir gently until they melt completely. Let the milk cool.
3. Blend: Put the light cream, peeled mango meat, and the cooled milk mixture into a blender. Beat until evenly combined.
4. Set: Pour into pudding cups and refrigerate for 2 hours before serving.

Beyond Pudding: Versatile Applications

Our Gelatin Sheets are not just for pudding. They are the secret ingredient for a variety of textures:

1. Mousse Cakes

In mousse making, Gelatin Sheets are essential for giving the dessert its shape and elasticity.

• Texture Control: Using sheets allows for a delicate, smooth texture; improper dosage (often a risk with powder) can make the mousse too hard.
• Process: For best results in mousse, add the soaked sheets to the base mixture after it has cooled to approximately 70°C.

2. Handmade Marshmallows (Cotton Candy)

Gelatin Sheets are a "must-have" ingredient for making soft, fluffy marshmallows.

• Usage: After boiling your sugar syrup to about 110°C, let it cool to 80°C before adding the soaked Gelatin Sheets. This stabilizes the foam created by the egg whites.

Ready to Upgrade Your Ingredients?

Whether you are a bakery or a food factory, consistency is key. Switch to our Amber Gelatin Sheets for precision and quality.

• Format: Flaky/Sheet
• Spec: 200-400 pieces/kg
• Benefit: No weighing required, convenient and efficient.

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