Gelatin belongs to gelling agents and is used in baking and cooking to thicken watery mixtures such as ice creams, creams, candies, yogurt desserts, and sauces. Depending on the amount used, it can also provide more "stable" mixtures, such as fruit jellies and terrines.

Edible gelatin is an excellent source of collagen, helps protect bones and joints, and promotes the growth of connective tissue. It aids digestion, heals injuries faster, and contributes to the health of skin, hair, and nails.

Gelatin sheets are more convenient and dissolve easily without clumping, with the advantage that each sheet constitutes a specific dosage for recipes. The recommended amount of gelatin is between 2 to 5 grams per 1 liter of liquid mixture, depending on the application.

How to use gelatin:

• In sheet form:
• Soak the gelatin sheets in cold water for 3-5 minutes.
• Squeeze the sheets to remove excess water.
• Add the sheets to the warm mixture and stir to dissolve.

Helpful information:

• To set the mixture, it must be placed in the refrigerator.
• The amount of gelatin varies depending on the size of the dessert.
• Gelatin should not be melted alone in a pot, as it will develop a bad taste if burnt.
• During the summer months, it is common to increase the amount of gelatin by 10-15% for greater heat resistance.