Pork Gelatine Powder 100g 240 Bloom Professional grade

Very nice and to use

Don't follow instruction.. lightly sprinkle crystals over meat before binding bagging or otherwise preparing. No fluids needed.Boil braze or steam your meat will be tender and moist. Easy to slice.Use every bit of the pig. Nose to tail. Gelatine is magic.

Tastes good but no mixing instructions my first mix for pork pie came out far too hard, second time just right, would be a good idea to put mix instuctions on packet.

It baffles me why anyone wants to buy a packet jelly made with colouring and flavouring when it is so easy to make it with real fruit juice.However, I don't eat jelly very often, and use gelatine instead as a supplement to help the joints in my fingers, which are becoming distorted with arthritis now that I am old. I find it easier to use my fingers to manipulate small objects, and have less pain, if I take it compared with when I don't take it. Therefore I only neglect to take it when I have run out and temporarily can't afford more.I pour half a glass of fruit juice and sprinkle about two and a half teaspoonsful of gelatine powder on it. Then I wait for it to 'bloom' - become absorbed by the juice - without stirring it. I put it in the microwave on full power for one minute, then stir it well to make sure it is all dissolved and top up the glass with more juice. This is how I would make jelly as well, but I enjoy drinking it warm.I take a vitamin D3 (with K2) supplement at the same time, as I think this combination may help to prevent osteoporosis. So far it seems to be working.I used to use beef gelatine, but this pork one seems to give slightly better results. Chemically, I don't suppose there is a lot of difference, but the granules are finer in the pork product.

Does the job sets quick

Fast post

Really onlxy useful if doing major items: is perfect for pork pies.

Did the job but I can stand the smell