You are bidding for the cheapest 100% pure gold strength gelatine leaves in New Zealand!

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Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. It is thermo-reversible, which means that the gel liquefies when heated above its melting point but regains a jelly-like consistency when cooled again. The melting point of gelatin is close to the body temperature of the animal from which it is made, which for mammals is around 99°F/37°C.

Sheet Gelatin, also called Leaf Gelatin, works like granular gelatin found in your local grocery store, but in a different form. Rather than a powder, it is takes the shape of thin sheets or leaves of gelatin film. The sheets dissolve more slowly than the granulated form, but also produce a clearer gelled product.

Professional cooks often use sheet/leaf gelatin because it makes a clearer gelatin with purer flavor. Many chefs also prefer sheets for ease of use. They allow for the counting of leaves rather than weighing out powder and there is no chance of undissolved granules. European recipes typically call for the use of leaf gelatin.

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