Bovine gelatin powder 600 g, obtained 100% from bovine collagen. It has no smell or taste and produces a clear solution. Gluten-, sugar- and dairy-free, it is an alternative to pork gelatin for home and professional baking. Dosage: between 10 and 20 g per liter for mousses and creams; up to 40 g per liter for firm or unmolded jellies. Between 1.7 and 2 g equal 1 gelatin sheet. Hydrate 1 part powder with 5 parts cold water (10 g in 50 ml) for 5-10 minutes. Add to the liquid at 60-70 °C, stir without boiling, and refrigerate for at least 4 hours. If using fresh pineapple, kiwi or mango, cook the fruit first to prevent its enzymes from stopping the setting.