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Leaf, also called Sheet, Gelatin works much like granular gelatin, just in a different form or shape. There are several different sheet gelatin grades. Sliver, over the years, has become the standard most widely used in the confection industry and is the most readily available. Many chefs, for ease of use, desire the leaf or sheet gelatin. Sheet gelatin allows for the counting out of sheets rather than weighing powder.

Sheet gelatin dissolves slower then granulated or powdered gelatins. Sheet gelatin also produces a clearer gelled product.

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