Gelatine for wine 0,1 kg

Can be used for:
Gelatine is a yellowish substance with a distinctive taste and smell, used in beverage processing, jelly, fruit jellies, cakes, creams and aspics.

Application and dosage:
For vinegar use, one part gelatine to five parts cold water is poured over one part gelatine, stirring continuously, and left to swell for half an hour. Then pour off the remaining water and dissolve in 5-10 times warm but not boiling water (40-50 oC). The resulting solution should be used within a short time.
Usually used in combination with silicic acid or tannic acid. The amount required should always be preceded by laboratory tests, but the average dose is 5-10 g/hl.
For other uses, five parts of cold water are added to gelatine, stirring continuously, and allowed to swell. After swelling, pour off the excess water and dissolve in 5 times warm but not boiling water (40-50 oC). Then use as soon as possible according to the recipe.
The usual dosage is 4-5 humped teaspoons for 4-5 plates of jelly, 2 humped teaspoons for 1 dl of water for aperitifs, 2 teaspoons per 1 dl of water for fruit jelly.

Storage:
Store in a dry, cool place, free from foreign odours.