Dr Oetker Gelatine Fix Powdered Gelatine | 2X 15G

66% oligofructose, 33% gelatin, humectant (glycerin), ethyl alcohol.

Prepare the recipe according to the instructions for instant gelatine. One sachet of instant gelatine is equivalent to 2–3 sheets of leaf gelatine, while two sachets correspond to one packet of powdered gelatine. A single sachet is sufficient for 250 ml of liquid (such as juice) or 250 g of cream, dairy products, or fruit purée. Preparation varies depending on the ingredients used. For whipping cream only, sprinkle the instant gelatine in while whipping, then stir in the sugar at the very end. For cream mixed with quark or yoghurt, first whip the cream until stiff. Then mix the instant gelatine into the quark or yoghurt using a hand mixer (beaters) or whisk for one minute, fold in the whipped cream, and finally stir in the sugar. For liquids, simply stir in the instant gelatine using a whisk for one minute, and then add the sugar. Chilling time should follow the specific recipe instructions. Please note: instant gelatine does not work with certain fresh tropical fruits such as pineapple, kiwis, figs, or mangoes, as these contain an enzyme that breaks down gelatine.

Nutrition per 100g	Value
Energy (kj/kcal)	(1100/266)
Fat	0g
Of which saturates	0g
Carbohydrates	6.1g
Of which sugar	6g
Protein	31g
Salt	0.4g