{"title":"Gélita","description":"\u003cstyle\u003e .p-w{width:100vw;position:relative;left:50%;right:50%;margin-left:-50vw;margin-right:-50vw;padding:40px max(4vw,20px);background:#faf7f0;color:#2a2419;font-family:Montserrat,-apple-system,BlinkMacSystemFont,Segoe UI,sans-serif;line-height:1.6;box-sizing:border-box} .p-in{max-width:1100px;margin:0 auto} .p-h{text-align:center;margin-bottom:22px} .p-cart{display:inline-block;font-size:12px;font-weight:500;letter-spacing:3px;text-transform:uppercase;color:#b98b35;margin-bottom:10px} .p-h2{font-size:26px;font-weight:600;color:#2a2419;margin:0 0 10px;letter-spacing:-0.4px} .p-chapo{font-size:14px;color:#5c5247;max-width:720px;margin:0 auto;line-height:1.6} .p-faq{margin-top:8px} .p-faq details{background:#fbf9f3;border:1px solid #e8dcc4;border-radius:8px;margin-bottom:8px;overflow:hidden} .p-faq summary{padding:14px 20px;cursor:pointer;font-size:14px;font-weight:600;color:#2a2419;list-style:none;display:flex;justify-content:space-between;align-items:center} .p-faq summary::-webkit-details-marker{display:none} .p-faq summary::after{content:\"+\";font-size:20px;font-weight:300;color:#b98b35} .p-faq details[open] summary::after{content:\"−\"} .p-faq details\u003ediv{padding:0 20px 18px;font-size:13.5px;line-height:1.65;color:#3a3128} .p-faq details\u003ediv p{margin:0 0 10px} .p-faq details\u003ediv p:last-child{margin-bottom:0} .p-faq strong{color:#2a2419;font-weight:600} .p-pal{margin-top:16px;text-align:center;font-size:13px;color:#3a3128} .p-pal-h{font-weight:600;letter-spacing:2px;text-transform:uppercase;color:#b98b35;font-size:11px;margin-right:6px} .p-pal a{color:#9a7220;font-weight:500;text-decoration:underline} @media(max-width:768px){.p-w{padding:28px 16px}.p-h2{font-size:22px}} \u003c\/style\u003e\u003cdiv class=\"p-w\"\u003e\u003cdiv class=\"p-in\"\u003e\n\u003cdiv class=\"p-h\"\u003e\n\u003cdiv class=\"p-cart\"\u003ePatissland - Gélita\u003c\/div\u003e\n\u003ch3 class=\"p-h2\"\u003eGélita: Halal bovine gelatin\u003c\/h3\u003e\n\u003cp class=\"p-chapo\"\u003eHalal 200 Bloom bovine gelatin sheets from Gélita, for mirror glazes, mousses and bavarois.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-faq\"\u003e\n\u003cdetails\u003e\u003csummary\u003eCertified Halal gelatin\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eGélita \u003cstrong\u003eHalal 200 Bloom bovine gelatin\u003c\/strong\u003e comes in sheets, which should be rehydrated in cold water before use. The 200 Bloom grade corresponds to standard gelling strength, suitable for mousses, bavarois and mirror glazes.\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eDosage and rehydration\u003c\/summary\u003e\u003cdiv\u003e\u003cp\u003eA leaf should be rehydrated for a few minutes in cold water, then squeezed dry before being incorporated into a lukewarm preparation. The number of leaves varies according to the desired texture (airy mousse or firmer dessert).\u003c\/p\u003e\u003c\/div\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cstrong\u003eHow long should a gelatin leaf be rehydrated?\u003cbr\u003e\u003c\/strong\u003eAbout 5 to 10 minutes in cold water is sufficient, until the leaf is soft across its entire surface.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCan a gelatin leaf be replaced with powdered gelatin?\u003cbr\u003e\u003c\/strong\u003eYes, using an approximate weight equivalence and rehydrating it in cold water before incorporation, but the exact dosage depends on the gelling strength of the product used.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIs this gelatin suitable for halal or kosher customers?\u003cbr\u003e\u003c\/strong\u003eThe Halal 200 Bloom certification makes it suitable for halal customers; for kosher requirements, a specific certification must be verified, as it is not guaranteed by this product alone.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"p-pal\"\u003e\n\u003cspan class=\"p-pal-h\"\u003eGoing further\u003c\/span\u003e \u003ca href=\"\/en\/collections\/gelatines\"\u003egelatins\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/aide-a-la-preparation\"\u003epreparation aid\u003c\/a\u003e · \u003ca href=\"\/en\/collections\/isomalt\"\u003eisomalt, sugar and fructose\u003c\/a\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cspan id=\"allproducts\" class=\"p-anchor\"\u003e\u003c\/span\u003e","products":[{"product_id":"gelatine-bovine-halal-bloom-200-gelita","title":"Halal Bovine Gelatin 200 Bloom - 12 Sheets","description":"\u003cstyle\u003e\n  .plv6{max-width:100%;margin:32px 0;font-family:inherit;color:#2b2b2b}\n  .plv6-intro{background:#faf7f0;border-left:4px solid #d7b36a;border-radius:0 12px 12px 0;padding:22px 26px;margin-bottom:20px;font-size:15px;line-height:1.75}\n  .plv6-intro strong{color:#b98b35}\n  .plv6-acc{border:1px solid #eadfcb;border-radius:14px;margin-bottom:12px;background:#fff;overflow:hidden}\n  .plv6-acc summary{cursor:pointer;list-style:none;padding:18px 22px;font-weight:700;font-size:16px;color:#2b2b2b;display:flex;align-items:center;justify-content:space-between;gap:16px}\n  .plv6-acc summary::-webkit-details-marker{display:none}\n  .plv6-acc summary::after{content:\"+\";width:28px;height:28px;min-width:28px;border-radius:50%;background:#d7b36a;color:#fff;display:inline-flex;align-items:center;justify-content:center;font-size:20px;line-height:1;font-weight:500}\n  .plv6-acc[open] summary::after{content:\"−\"}\n  .plv6-body{padding:0 22px 22px;font-size:15px;line-height:1.75;color:#444}\n  .plv6-body p{margin:0 0 14px}\n  .plv6-body ul,.plv6-body ol{margin:8px 0 14px;padding-left:20px}\n  .plv6-body li{margin-bottom:8px}\n  .plv6-body a{color:#b98b35;text-decoration:underline;font-weight:600}\n  .plv6-hl{color:#b98b35;font-weight:700}\n  .plv6-tip{background:#fdf5e0;border-left:4px solid #b98b35;border-radius:0 8px 8px 0;padding:14px 18px;margin:12px 0}\n  .plv6-tip strong{color:#8a6624}\n  .plv6-table{width:100%;border-collapse:collapse;margin:12px 0;font-size:14px}\n  .plv6-table th{background:#faf4e5;color:#2b2b2b;font-weight:700;padding:10px 14px;border:1px solid #eadfcb;text-align:left}\n  .plv6-table td{padding:9px 14px;border:1px solid #eadfcb;vertical-align:top}\n  @media(max-width:768px){.plv6-acc summary{padding:16px 18px;font-size:15px}.plv6-body{padding:0 18px 20px;font-size:14px}}\n\u003c\/style\u003e\n\u003cdiv class=\"plv6\"\u003e\n \u003cdiv class=\"plv6-intro\"\u003e\n La \u003cstrong\u003eGélatine Bovine Halal Gelita 200 Bloom\u003c\/strong\u003e est la référence professionnelle pour mousses, glaçages miroir, panna cotta et entremets. \u003cstrong\u003e12 feuilles (~1,66 g chacune)\u003c\/strong\u003e, certification halal, sans porc, sans alcool. Qualité Or : gélification ferme, texture fondante, goût parfaitement neutre. Fabriquée en Allemagne par Gelita, leader mondial du secteur depuis 145 ans.\n \u003c\/div\u003e\n \u003cdetails class=\"plv6-acc\" open\u003e\n \u003csummary\u003e\u003cstrong\u003eGelita 200 Bloom Halal Bovine Gelatin\u003c\/strong\u003e is the professional standard for mousses, mirror glazes, panna cotta, and entremets. \u003cstrong\u003e12 sheets (~1.66 g each)\u003c\/strong\u003e, halal-certified, pork-free, and alcohol-free. Gold quality: firm gelling, melt-in-the-mouth texture, and a perfectly neutral taste. Made in Germany by Gelita, the global industry leader for 145 years.\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003eTiered pricing — up to 67% off\u003c\/p\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eThe more you order, the less each unit costs. The discounted price is applied \u003cspan class=\"plv6-hl\"\u003eautomatically in the cart\u003c\/span\u003e as soon as the quantity is reached, with no promo code.\u003c\/th\u003e\n\u003cth\u003ePrice \/ unit\u003c\/th\u003e\n\u003cth\u003eSavings\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e1–2 units\u003c\/td\u003e\n\u003ctd\u003e2,99 €\u003c\/td\u003e\n\u003ctd\u003e—\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e3–9 units\u003c\/td\u003e\n\u003ctd\u003e2,49 €\u003c\/td\u003e\n\u003ctd\u003e-17%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e10–24 units\u003c\/td\u003e\n\u003ctd\u003e1,99 €\u003c\/td\u003e\n\u003ctd\u003e-33%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e25–49 units\u003c\/td\u003e\n\u003ctd\u003e1,49 €\u003c\/td\u003e\n\u003ctd\u003e-50%\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e50 units and more\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e0,99 €\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e-67%\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eIdeal for workshops and professionals:\u003c\/strong\u003e from 50 sheets, the unit price drops to less than €1 — perfect for professional kitchens with high gelatin consumption.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eSpecifications and certification\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Gelita (Germany)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e 12 sheets, ~20 g total\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eWeight per sheet:\u003c\/strong\u003e ~1.66 g (precise dosing without scales)\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStrength rating:\u003c\/strong\u003e 200 Bloom — Gold quality, professional grade\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eIngredients:\u003c\/strong\u003e 100% bovine gelatin\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e halal, pork-free, alcohol-free\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Germany\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e transparent sheets, colorless once dissolved\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e neutral — does not alter flavors\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry place, 15–25°C, several years without loss of gelling power\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eUnderstanding 200 Bloom — why it changes everything\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eQuality\u003c\/th\u003e\n\u003cth\u003eBloom\u003c\/th\u003e\n\u003cth\u003eUse\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eBronze\u003c\/td\u003e\n\u003ctd\u003e125-155\u003c\/td\u003e\n\u003ctd\u003eLight jellies, simple aspics\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eSilver\u003c\/td\u003e\n\u003ctd\u003e160-180\u003c\/td\u003e\n\u003ctd\u003eSupermarkets, everyday use\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003eGold (this product)\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"plv6-hl\"\u003e190-220\u003c\/span\u003e\u003c\/td\u003e\n\u003ctd\u003eProfessional pastry — mousses, glazes, bavarois\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003ePlatinum\u003c\/td\u003e\n\u003ctd\u003e235-265\u003c\/td\u003e\n\u003ctd\u003eMolecular cuisine, specialized use\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003eWith 200 Bloom, you use \u003cstrong\u003eless product for the same firmness\u003c\/strong\u003e compared with 150 Bloom gelatin. Finer texture on the palate, less rubbery mouthfeel, and better preservation of delicate flavors (vanilla, red berries, white chocolate).\u003c\/p\u003e\n \u003cdiv class=\"plv6-tip\"\u003e\n \u003cstrong\u003eBloom conversion:\u003c\/strong\u003e if a recipe calls for 6 sheets of 150 Bloom, use 6 × (150÷200) = 4.5 sheets of this 200 Bloom gelatin for the same set.\n \u003c\/div\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eDosages by recipe\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003cstrong\u003eLight mousse:\u003c\/strong\u003e 3 sheets (5 g) per 500 ml — light, melt-in-the-mouth texture\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eBavarian cream \/ multilayered desserts:\u003c\/strong\u003e 4 sheets (6.6 g) per 500 ml — firm set when cut\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003ePanna cotta:\u003c\/strong\u003e 2–3 sheets (3.3–5 g) per 500 ml of cream\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eMirror glaze:\u003c\/strong\u003e 4–5 sheets (6.6–8.3 g) per 500 ml — glossy set without running\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eCreamy insert:\u003c\/strong\u003e 1.5–2 sheets (2.5–3.3 g) per 500 ml — between cream and gel\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eFruit jelly:\u003c\/strong\u003e 2–3 sheets (3.3–5 g) per 500 ml — adjust according to acidity\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eHomemade marshmallows:\u003c\/strong\u003e 8–10 sheets (13–16.6 g) per 500 g of sugar\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSavory aspics \/ terrines:\u003c\/strong\u003e 4–5 sheets (6.6–8.3 g) per 500 ml\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eInstructions — 4 steps\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003col\u003e\n \u003cli\u003e\n\u003cstrong\u003eHydration:\u003c\/strong\u003e soak the sheets in a large volume of very cold water (5–10°C) for 5 to 10 minutes. Cold water prevents premature dissolution — absolute rule.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDraining:\u003c\/strong\u003e press the sheets firmly to remove excess water. A well-hydrated sheet weighs 6–7 g (vs 1.66 g dry). Crucial step: excess water dilutes your preparation.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eDissolution:\u003c\/strong\u003e incorporate into a hot liquid at \u003cspan class=\"plv6-hl\"\u003e45–60°C minimum\u003c\/span\u003e. Stir until completely dissolved. Do not exceed 80°C after adding — the gelling power degrades.\u003c\/li\u003e\n \u003cli\u003e\n\u003cstrong\u003eSetting in the cold:\u003c\/strong\u003e refrigerator at 4°C. Stable structure after 12–24 hours. For complex pieces, a full night is recommended.\u003c\/li\u003e\n \u003c\/ol\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eBovine vs porcine gelatin vs agar-agar\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003ctable class=\"plv6-table\"\u003e\n \u003ctr\u003e\n\u003cth\u003eGelling agent\u003c\/th\u003e\n\u003cth\u003eOrigin\u003c\/th\u003e\n\u003cth\u003eTexture\u003c\/th\u003e\n\u003cth\u003eBeliefs\u003c\/th\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHalal bovine (this product)\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCertified halal bovine collagen\u003c\/td\u003e\n\u003ctd\u003eMelting, creamy\u003c\/td\u003e\n\u003ctd\u003eHalal ✓ Kosher ✓ Secular ✓ Vegetarian ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eStandard porcine\u003c\/td\u003e\n\u003ctd\u003ePorcine collagen\u003c\/td\u003e\n\u003ctd\u003eIdentical bovine\u003c\/td\u003e\n\u003ctd\u003eHalal ✗ Kosher ✗\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003ctr\u003e\n\u003ctd\u003eAgar-agar\u003c\/td\u003e\n\u003ctd\u003eRed algae\u003c\/td\u003e\n\u003ctd\u003eFirm, brittle, non-melting\u003c\/td\u003e\n\u003ctd\u003eVegan ✓ — but a different texture\u003c\/td\u003e\n\u003c\/tr\u003e\n \u003c\/table\u003e\n \u003cp\u003eFor a dessert served to guests with varied beliefs (weddings, christenings, receptions), halal bovine gelatin is \u003cspan class=\"plv6-hl\"\u003ethe most universally acceptable choice\u003c\/span\u003e—with no compromise on professional texture.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eComplementary products\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cul\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/gelatines\"\u003eComplete gelatin range\u003c\/a\u003e — sheets and powder, bovine and plant-based\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/glacages-1\"\u003eReady-to-use mirror glazes\u003c\/a\u003e — for finishing entremets without having to weigh gelatin\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/pectine-fruit-nh-500-g\"\u003eFruit Pectin NH 500g\u003c\/a\u003e — alternative plant-based gelling agent for glazes and inserts\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/products\/agar-agar-gelifiant-vegetal\"\u003eVegetable gelling agar-agar\u003c\/a\u003e — for vegan recipes\u003c\/li\u003e\n \u003cli\u003e\n\u003ca href=\"https:\/\/pitisslind.com\/collections\/ingredients\"\u003eAll technical ingredients\u003c\/a\u003e — sugars, emulsifiers, stabilizers, gelling agents\u003c\/li\u003e\n \u003c\/ul\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n \u003cdetails class=\"plv6-acc\"\u003e\n \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n \u003cdiv class=\"plv6-body\"\u003e\n \u003cp\u003e\u003cstrong\u003eHow many sheets for 500 ml?\u003c\/strong\u003e\u003cbr\u003eClassic mousse: 3 sheets. Mirror glaze: 4–5 sheets. Marshmallow: 8–10 sheets. Adjust according to the desired firmness and the acidity of the liquid (acidic liquids require a little more).\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eWhy use very cold water for hydration?\u003c\/strong\u003e\u003cbr\u003eCold water (5–10°C) prevents the gelatin from dissolving in the soaking water. If the water is lukewarm, you lose gelling power. Rule: cold water for hydrating, hot liquid for dissolving.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eAt what temperature should it be dissolved?\u003c\/strong\u003e\u003cbr\u003eIdeally 45–60°C, with 35°C as the minimum. Never boil after adding it—above 80°C, its gelling power deteriorates. If your preparation has boiled, let it cool before incorporating the gelatin.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eCan it be replaced with agar-agar?\u003c\/strong\u003e\u003cbr\u003eNot for mousses, panna cotta, and mirror glazes—agar-agar produces a firm, brittle texture that is very different. Use agar-agar only for simple jellies or specific vegan recipes.\u003c\/p\u003e\n \u003cp\u003e\u003cstrong\u003eDoes gelatin have a taste?\u003c\/strong\u003e\u003cbr\u003eNone. Gelita applies high purification standards—completely neutral in taste and odor, it does not alter the flavor of vanilla, red berries, or white chocolate.\u003c\/p\u003e\n \u003c\/div\u003e\n \u003c\/details\u003e\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":2.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatinehalal.png?v=1785677909"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/gelita-patissland.jpg?v=1772133391","url":"https:\/\/pitisslind.com\/en\/collections\/gelita.oembed","provider":"Patissland","version":"1.0","type":"link"}