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All of Champion's Powder Gelatine is unflavored, and is an excellent, versatile thickener for both sweet and savory cooking. All of our gelatine is animal based (the standard for all gelatine) and there really is no such thing as "plant gelatine" or "vegetarian gelatine".
Gelatine dissolves into a thin, clear, flawless sauce when mixed with a liquid. Once it cools, however, the liquid with thicken or firm-up into a flavorful solid. The unique properties of gelatine allow that solid to become fluid again as soon as it hits the warmth of your mouth. No other food ingredient in the kitchen can do this! From a perfectly reduced sauce's shimmering glaze to the heavenly mouth-feel of a rich panna cotta, culinary gelatine is the secret the pros use. |
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Champion's Powder Gelatine is 225 bloom unflavored gelatine (the industry standard) and is used by professional chefs all over the world. Bloom strength refers to a gelatine's ability to thicken - or rather, "gel" - a liquid. The higher the bloom strength number, the stronger the gelatine's gelling strength will be.
Powder Gelatine can be used in place of Leaf Gelatine, but the conversion can be difficult, and may take some trial and error to dial in the exact amount of powder gelatine to use in place of gelatine sheets. This is due to the varying thickness, and different bloom strengths of Leaf Gelatine. If you would like more information and technical assistance converting between Leaf and Powder Gelatine, please Contact Us, and we will be happy to help you "Champion" the transition to Powder Gelatine! |
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DIRECTIONS FOR USE
Step 1 Sprinkle desired amount of Powder Gelatine evenly into cold water, or the liquid that needs to be set, in a small heatproof bowl (approximately 1/4 cup of water for every tbsp. of gelatine). Stir until the gelatin is fully incorporated and let sit for about 5 minutes. Step 2 Depending on the recipe, add the paste immediately to a warm liquid and whisk to dissolve. Or, if adding to a cold mixture, place the bowl in a pan of barely simmering water and warm it until the gelatin has completely dissolved and turned transparent, approximately 5 minutes. Alternatively you can heat the paste in the microwave using 15 second bursts, until fully dissolved, then add to your mixture. DO NOT BOIL OR OVERHEAT THE GELATINE MIXTURE. This will reduce or destroy the the gelling ability. Step 3 Once the gelatine is in liquid form, use it immediately. It will begin to thicken as it cools. If the gelatine sets up before use, reheat the gelatine to dissolve it again (e.g. Repeat Step 2). 
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