Aspic powder PIK - AS, special class, edible gelatin, 300 Bloom
Aspic powder is suitable for making all kinds of meat aspic, jellied cutlets, pork knuckle in jelly, corned beef, canned goods in jelly, cooked ham, canned dishes, etc. It is also suitable for all fish aspics, including eel, crab, and herring in jelly. Jelly desserts, fruit tarts with jelly glazes, puddings, all kinds of cream desserts, wine jelly, fruit jelly made from juices, fruit in jelly for whipped cream, and for binding ice cream and whipped cream - all of these can be made excellently with aspic powder. Jelly desserts set quickly when placed in a cold water bath or ice water. Aspic powder liquefies again in a hot water bath. To unmold from metal molds, briefly dip the powder in warm water. 1 kg of powder gels up to 60 liters of liquid.
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
Additional information about the product
Designation
Aspic powder PIK - AS, special class, edible gelatin, 300 Bloom
Date of minimum durability
Last date of minimum durability: 28.11.2029 Up to Ø 1441 days from date of shipment.
Availability
NOW AVAILABLE
cooled Product
No, uncooled product
Intrastat number (Product number, customs tariff number, code number, HS code)
35030010
Manufacturer (Responsible entrepreneurs)
ASPIK PIK AS Max Linnmann, Postfach 14 04 15, 40074 Düsseldorf, Deutschland.
produced in the country | ISO
Deutschland | DE
Ingredients
Pork gelatine 300 Bloom. Edible gelatin. Instructions for use for 1 liter of liquid: 1. Take 12-50 g of aspic powder (depending on the desired firmness of the jelly). For cut-resistant aspic, about 50 g. You have to take more in summer than in winter. 2. Stir in a little liquid so that no dry pockets form and let it swell for 5 to 10 minutes. 3. Then pour almost 1 liter of hot liquid on top and stir. Gelling will occur more quickly if you only use 1 / 2 liter of hot liquid to dissolve it and then add the remaining 1 / 2 liter of cold liquid. 4. Season to taste. Salt, vinegar or vinegar essence, bouillon cubes. Caution! Some types of salt and vinegar cloud the aspic, while ginger prevents it from gelling. Try it beforehand! 5. If you want to use broth, first clarify it then add aspic and do not boil any more. Store dry and odor-free.
Properties: No nutritional values need to be provided.
Allergy Advice about the product (contain allergens) (12489)Allergens in the ingredients if necessary bold listed. Or no allergens exist or they have not been communicated to us by the manufacturer / supplier.
