It is produced according to the highest standards of food quality and safety using a specific process that results in enhanced solubility. In all other ways it is the same as gelatines made using traditional methods.

Cold soluble gelatine is available as a very fine 60 mesh powder with gel strengths ranging from 150 to 300 Bloom.

It is designed for those occasions when minimising the use of heat is desirable to protect the integrity of the end product, and therefore faster gelatine solubility would be an advantage.

Potential applications for Weishardt’s cold soluble gelatine are aerated formulations such as Bavarian creams, fruit and chocolate mousses and whipped creams.

Others include instant powdered desserts, baking preparations, pastry bases, sweet.