Hanzade Bitkisel Powdered Beef Gelatin is crafted to help you achieve the perfect texture in both sweet and savory recipes.

Hanzade Bitkisel Powdered Beef Gelatin 3.5 oz (100 g) 240 Bloom Halal Certified

$7.29
Sale price  $7.29 Regular price  $11.39
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Hanzade Bitkisel Powdered Beef Gelatin is crafted to help you achieve the perfect texture in both sweet and savory recipes.

Hanzade Bitkisel Powdered Beef Gelatin 3.5 oz (100 g) 240 Bloom Halal Certified

$7.29
Sale price  $7.29 Regular price  $11.39

Hanzade Bitkisel Powdered Beef Gelatin is crafted to help you achieve the perfect texture in both sweet and savory recipes. Made from high-quality beef gelatin and processed under strict quality standards, this 240 bloom gelatin powder delivers reliable setting power, smooth consistency, and professional results every time.

Whether you are preparing homemade gummies, jellies, panna cotta, cheesecakes, marshmallows, or even savory aspics, this versatile gelatin blends easily and enhances the structure of your creations without altering flavor. It is also suitable for yogurt, fruit-based desserts, and various DIY culinary projects.

Order easily through Turcamart and enjoy fast express delivery within 2–5 business days, bringing quality ingredients straight to your kitchen.

Highlights

  • 100% pure beef gelatin
  • 240 bloom strength for excellent gelling performance
  • Halal certified
  • Ideal for desserts, gummies, marshmallows, and savory recipes
  • Smooth texture and neutral taste

Product Information

Brand Hanzade Bitkisel
Product Type Powdered Beef Gelatin
Weight 3.5 oz (100 g)
Country of Origin Pakistan (Menşei: PK)
Storage Store in a cool, dry place away from moisture and direct sunlight. Keep tightly sealed after opening.
Ingredients 100% Beef Gelatin
Allergens Contains beef-derived ingredients.
Dietary Preferences Halal Certified

Bring consistency, structure, and creativity to your recipes with Hanzade Bitkisel 240 Bloom Beef Gelatin—a dependable kitchen essential for home cooks and professionals alike.

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