Wiberg Aspik Klar, gelatin, neutral in taste, for 16 liters
Simply stir the tasteless gelatine into hot, but not boiling, water until it has completely dissolved. Ideal for all types of sweet and sour jellies, such as creams, fruit jellies or aspics. Dosage: 40-50g to 1 liter of water (10g = 1 level tablespoon = 4 sheets of gelatine). Total yield: 16 liters.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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