Defrost 3 hours in the fridge (0-4oC)
Defrost 4 hours in the fridge (0-4oC)
Defrost 8 hours in the fridge (0-4oC)
Defrost 6 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 180oC
Defrost 6 hours in the fridge (0-4oC), or put in the oven for 15 minutes at 210oC
Put in the oven for 20 minutes at 210oC
Defrost 5 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 210oC
Defrost 2,5 hours in the fridge (0-4oC)
Defrost 6 hours in the fridge (0-4oC), or put in the oven for 10 minutes at 180oC
Defrost 5 hours in the fridge (0-4oC)
Defrost 4 hours in the fridge (0-4oC), or put in the oven for 20 minutes at 150oC
Defrost 4-5 hours in the fridge (0-4oC)
Defrost 4-5 hours in the fridge (0-4oC)
Defrost 2.5 hours in the fridge (0-4oC), or put in the micro wave for 1 minutes at 900 watts, or put at the room temperature (20oC) in 1 hour
Defrost 2.5 hours in the fridge (0-4oC), or put in the micro wave for 1 minutes at 900 watts, or put at the room temperature (20oC) in 1 hour
Defrost ~20 minutes, baking 15-20 minutes at 165oC - 170oC
Defrost overnight in the fridge (0-4oC)
Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
Emulsifier and anti-oxidant.Mainly used in bakery and chocolate making.
Powder stabilizer and thickener, obtained by organic fermentation.
Vegetable, natural, heat-soluble gelling agent. The gel is obtained when cooled. Substitute of gelatine in confectionery , pastry , desserts. The agar agar solution must first be brought to the boil. The gel is obtained when cooled.
