Jellies

In our range of gelatines for gastronomy, you will find a selection of gelatines; some of them for direct use such as liquid apple gelatine (Gapl), ideal for brightening and preserving any preparation. In addition, we offer five other gelatines designed to replace the classic fish glue and its limitations.

Apple jelly - 3 kg

Gapl is a mixture of apple juice, sugar, carrageenan and preservative Designed for easy and direct use on any product, it is heated only to liquefy (no boiling)

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Silver gelatine sheet 180 Bloom - 1 kg

Glea180 is the classic gelatine in sheets, cold hydrated and hot dissolving Ideal to give consistency to creams, mousses, desserts, soft and flexible textures and any sweet or savoury recipe

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Quick gelatine powder 180 Bloom - 500 gr

Instant gelatine powder of animal (porcine) origin, cold dissolving Gfst180 respects the raw material as there is no need to heat the feed and becomes a substitute for hot gelatine

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Bovine gelatine powder 220 Bloom - 700gr

Powdered gelatine of animal (bovine) origin, instant acting, hot dissolving Gbo220 is ideal to give consistency to creams, mousses, desserts, with a soft and flexible texture, being a direct substitute for gelatine

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Hot Gelatine powder 220 Bloom

Powdered gelatine of animal origin (porcine), instant, hot dissolving and faster gelling GpH220 is designed to avoid the pre-hydration process of gelatine and to be used as directly and easily as possible

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Why use gelatines?

Gelatines are essential for achieving precise and attractive textures in a variety of preparations. They offer versatility in creating firm or soft gels and allow precise control over consistency. They also enhance the presentation of dishes with a glossy finish and facilitate dosing and dispersion in mixtures. The availability of a range of gelatines with different origins offers a reliable alternative to fish glue, eliminating its limitations and simplifying processing.