Halaal Bovine Gelatine Leaves 100g

+- 150 bloom strength
Bronze Strength
Approximately 30 Sheets

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.