(Size—20 sheets, each 2 g)
Gelatin sheets (or leaf gelatin)—odourless, tasteless, and colourless—are widely used in baking and cooking for many purposes, such as jelling molded desserts and thickening glazing preparations. Pastry chefs everywhere find them easier to use than powder. Professional chefs often use leaf gelatin because it makes a clearer gelatin with purer flavour. Gold rating.
Ingredients: Pure collagenous protein.