GELECTA is the new active gelatin in powder form.
The new generation of gelatin that is used directly in a recipe and with no pre-hydration.
PERFECT TEXTURE: the gelatin that introduces no unnecessary liquids to a recipe.
The Gelatin of the Winners of the Coupe du Monde de la Pâtisserie
A 100% pure granular gelatin which has the extraordinary ability to bond faster and more easily with water than traditional leaf and powder gelatins.
Perfect Texture
Mousses, custards, glazes, aspics, jellies, ganaches, confectionery, pastry creams and wherever your imagination takes you.
GELECTA is ideal whenever a perfect cut, stability over time and the right balance between creaminess and consistency are required.
It is vital whenever there is a risk of the texture being compromised by thermal or mechanical stress.
Refocus the relationship between dessert and palate through the textures of the flavours.
Advanced lessons in which World Champions share their "Sensory Method": techniques and secrets for designing a dessert taking the palate of the consumer as the starting point.