Full name of the product: Edible Gelatin P-180, type B
Gelling strength is 11 Newtons for 10% gelatin according to the GOST, and about 160 Bloom for 6% gelatin according to the Bloom’s classification. Trapeza PRO is 180 Bloom edible beef gelatin.
It is edible GELATIN that complies with GOST 11293-2017. It looks like yellowish granulated sugar. Good sorts of gelatin have no smell or taste; low gelatin grades may have an after-taste or smell of glue (according to William Pokhlyobkin, it may be easily removed with the help of salt or spices).
ALLERGY WARNING! This product may contain traces of mustard, celery, sesame, wheat flour (gluten), milk, egg and soy proteins. “Traces” or “insignificant amounts” of these substances may be mentioned on the packaging in accordance with Technical Regulations of the Customs Union 022 on Food Product Labeling.
Cooking: Gelatin is used for making jellies, aspic, etc.
How to use: Combine 1 tablespoon (10 g) of gelatin with a glass of cold boiled water, let the gelatin swell for 40 to 60 minutes, heat to 60°С (don’t bring it to a boil—otherwise the solution will smell glue and loose a part of its gelling power!), stirring constantly until the gelatin dissolves, strain and combine with 2 to 3 glasses of broth or syrup. To make a softer jelly, take 20 g of gelatin per 1 liter of liquid. To make the jelly shine and cut easily with a knife, take 40 to 60 grams of gelatin per a liter of liquid. If you want to add fruits to the jelly, chop them finely—gelatin will not hold to large chunks. Pineapples, kiwis, and papayas contain mush enzymes and acids that break gelatin down.
For instant gelatin (dissolves in less than 10 minutes):
Combine 10 g (1 tablespoon) of gelatin with 1 to 1.5 glasses of hot (70 to 80°С) syrup or broth, mix till completely dissolved, and strain off. Pure into forms and put in a cold place for gelling.
Older recipes are usually based on the use of gelatin according to GOST; newer recipes in the Internet more often use the Bloom’s classification.
Medicinal Properties: Gelatin is almost pure collagen and thus has a good effect on nails, hair, bones, and joints. Foods containing gelatin or a concentrated skin/horn/bone broth (aspic, khash) are the best to fasten bone union in case of broken bones and ligament injuries and may be used for nail strengthening. Just do not overdo!
Extra Quality: The series includes ingredients of the highest quality, natural and fresh, that make our seasoning blends the BEST! Add the spices and herbs with EXTRA QUALITY mark to your food in the process of cooking to get truly excellent taste and a rich aroma.
Trapeza PRO is a series of spices, herbs, and baking ingredients in large 0.5 l containers for professional chefs. Transparent jars let you see the quality of the content.
Trapeza has chosen and tested the most “delicious” recipes of blends of spices and herbs. You may use them as a basis. Cook a dish with a desired taste or make something special by emphasizing certain tastes by a few more of you favorite spices. The most important things are the quality of the ingredients and the balanced content of the seasoning mixes. We add no salt or additives to our seasoning blends due to the love to the natural food, the wealth of nature, and the trust in the mastership of the chefs.