» Gelatine : Leaf or powder?
Leaf or powder ? Leaf and powdered gelatine have absolutely identical gelling properties.
There is also instant powdered gelatine that does not need heating.
 

» Gelatine : Gold, silver or bronze?

In general, these names refer to the thickness of the gelatine leaf,
but the latter can vary from one supplier to another. So it is better to use more precise forms of measurement such as the bloom value, or the weight of the gelatine, which has to be mixed with 5 times its weight of water to soften it.
 

» Gelatine & bloom
The bloom value expresses the gelling strength of a gelatine. It is measured with the aid of a gelmeter. Its values vary between 50 and 300.
The stronger the gelatine, the higher the bloom value.
 

» Dessert jelly
Dessert jelly is an unflavoured preparation that is used as a replacement for gelatine in fruit mousses. Its composition can vary (icing sugar, gelatine or starch products).
 

» Bavarois jelly
This preparation contains freeze-dried fruits (fruits that are dried, then
powdered), an acidifier, flavourings, colourings and possibly dairy products and thickening
agents.
 

» Gelatine : Instructions for use
Instructions for use: Leaf and powdered gelatine has to be soaked in 5 times its weight of cold or warm water. After it has soaked and softened, it is strongly recommended that the gelatine is warmed until it is melted before mixing it into your preparation.
Theoretically, dessert jelly does not need soaking but it is nevertheless advisable to soak it in a little fruit puree and warm it slightly prior to use to avoid lumps in the preparation.