gelatin [Skurikhin]
(dry 90% according to the handbook)

Recommendation: рекомендовано использовать

Characteristics/description of raw materials: Powder, grains, color from light yellow to yellow, taste, smell fresh without foreign smell. Gelatin is a complex protein compound of animal origin. In cold water and dilute acids, gelatin swells, absorbing 10-15 times the amount of water at room temperature.

Preparation of raw: Gelatin in solution should be colorless or light yellow in color. The humidity should not exceed 16%, the transparency of 10% jelly in Valens degrees should not exceed 500.

Technological recommendations: Store in dry rooms at a temperature no higher than 25 ℃ and a relative humidity of no more than 70%.