Gelatin sheets

Sheet gelatin is a high-quality, pure, odorless, and colorless gelling agent, ideal for professional and home baking. It provides a stable, controlled set without affecting the flavor or color of the finished product. It is used in creams, mousse, panna cotta, jellies, icings, and mirror glaze.

Features

• High purity
• Odorless & colorless
• Consistent gelling strength
• Professional results in every recipe
• Complete control over texture

Uses in Baking

Ideal for:

• Panna cotta
• Mousse & creams
• Fruit jelly
• No-bake cheesecake
• Mirror glaze
• Savory preparations that require setting

For a plant-based alternative gelling agent with no animal products, see Agar Agar Powder.

How to Use

• Soak the sheets in cold water for 5–7 minutes
• Gently squeeze out the excess water
• Add to a warm mixture
• Stir until fully dissolved
• Do not boil the gelatin (this reduces its gelling strength)

Measurements

• 1 sheet ≈ 2g
• 4 sheets for a light set
• 6–8 sheets for a firmer texture

Storage

Store in a cool, dry place, away from moisture. Keeps for up to 2 years.

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