Dr. Oetker Platinum Grade Leaf Gelatine

Dr. Oetker Platinum Grade Leaf Gelatine is the finest quality leaf available and is used by professionals. Giving you the perfect set everytime, it's great for jellies, marshmallows and terrines. The finished set is clear and smooth and delivers a melt in the mouth texture.

Each pack contains 8 leaves. 4 Leaves will set one pint of liquid.

Premium setting qualities, Used by professionals for superior texture and clarity, Softer and more melt in the mouth texture

There are plenty of bowl-licking, confetti-sprinkling, happy little moments to be had when you're creating something special (even if you make the odd slip up here or there). And that tasty treat you're in the process of whipping up? Well there's going to be joy in every slice of that too. Because those lucky people who get a bite will know it's been made with pride, passion, excitement, love, hope and care.
So whatever someone's baking. Or why. Or even how! Dr. Oetker can guarantee that with the help of our tips, tricks and long-loved products, there's always joy in the making.

Get a taste of what we're all about at:
Instagram: @DrOetkerbakes
Facebook: facebook.com/DrOetkerBaking
Twitter: @DrOetkerbakes

Store in a cool, dry place.

4 leaves sets approx. 1 pint (570ml) of liquid.
Soak the gelatine leaves in cold water for 5 minutes.
Squeeze out excess water.
Place the soaked leaves in a saucepan and over a very low heat, melt slowly.
Do not let the mixture boil as this can prevent a good set being achieved.
For a firmer set in larger moulds, large terrines, enriched jellies or mousses, use 5 leaves per 1 pint (570ml) liquid.

Unspecified Pack

Film - Plastic - Not Currently Recycled; Sleeve - Paper - Widely Recycled

Full Product Name:
Pork Fine Leaf Gelatine Platinum Grade

Storage:
Store in a dry place at room temperature away from strong odours
Best Before End See back of pack.

Pork Gelatine, Gelatine fit for human consumption

Dr Oetker

At Dr. Oetker, we've been pouring our heart and soul into baking for over 100 years. It all started with our handy Baking Powder measured sachets. Since then … wow! Our company has grown, grown and grown some more. Now we do it all - the flavourings, the chocolate, the icing, the decorations. Even the candles! But we're not just about providing quality ingredients. At Dr. Oetker, we believe baking brings joy on so many levels. We're here to help bakers with inspiration, recipes and handy hints too. You know, all the other stuff that goes into whipping up something wonderful.

Dr. Oetker (UK) Ltd.,
4600 Park Approach,
Thorpe Park,
Leeds,
LS15 8GB,
UK.

Dr. Oetker Ireland Ltd.,
Unit E13,
Block E,
Calmount Park,
Ballymount,
Dublin 12,
Ireland.

Get in Touch
Dr. Oetker (UK) Ltd.,
4600 Park Approach,
Thorpe Park,
Leeds,
LS15 8GB,
UK.
crt@oetker.co.uk

Dr. Oetker Ireland Ltd.,
Unit E13,
Block E,
Calmount Park,
Ballymount,
Dublin 12,
Ireland.
crt@oetker.ie

Get Baking!
Use the quantities of gelatine and liquid as stated in your recipe. 4 leaves sets approx. 1 pint (570ml) of liquid.
Soak the gelatine leaves in cold water for 5 minutes.
Remove from the cold water and squeeze out any excess water.
Place the soaked leaves in a saucepan with the liquid you want to set and melt slowly over a very low heat.
Do not let the mixture boil as this can prevent a good set being achieved.
For a firmer set in larger mould, large terrines or mousses, use 5 leaves per 1 pint (570ml liquid).
4 leaves of gelatine is the equivalent to approximately 12g of powdered gelatine.

Did You Know?
You can add decorations such as fruit to clear jellies, to add extra texture to your desserts.
For more tips and inspiring recipe ideas, visit:
www.oetker.co.uk
www.oetker.ie