Check back here often for answers to our most popular questions!

What is Dutch-Processed or Alkalized Unsweetened Cocoa Powder?
Why should I use sheet gelatin?
If I substitute sheet gelatin for powdered gelatin what is the ratio?
How do I use gelatin sheets?
How much bloom or gelling power do Gold, Silver and Bronze sheets have?
What is the difference between Saigon, Ceylon, Korintje and just plain cinnamon?



Dutch Processed, or Alkalized Unsweetened, Cocoa powder is cocoa powder treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder.

Professional cooks prefer sheet gelatin because it makes a clearer, cleaner gel with no chance of undissolved granules.

Substitute powdered and sheet gelatin weight for weight in a recipe. Example, if your recipe calls for 7 grams of powdered gelatin substitute 7 grams of gelatin sheets. One packet of powdered gelatin= 7 grams= ¼ oz = about 2 ½ teaspoons= 4 sheets of Silver gelatin.

To use gelatin sheets:
1. Soak sheets of gelatin in a bowl of cold/iced water for 5 to 10 minutes. (Use about 1 cup of cold water per sheet.)
2. When soft lift sheets from the cold water and wring gently to remove excess water.
3. Add sheets to the room temperature liquid called for in the recipe. Heat the mixture, stirring until the gelatin is dissolved. Do not boil or gelatin will not set. Do not add chilled liquids or mixtures to gelatin after it is dissolved or it will cause uneven setting.

Gold sheets weigh 2 grams per sheet with 190-200 bloom, Silver sheets weigh 2.5 grams per sheet with a 160-190 bloom, Bronze sheets weigh 3.3 grams with a 125-155 bloom

Types of Cinnamon:
1. Saigon Cinnamon (Cassia): Grown in Vietnam, this is one of the world’s prized cinnamon spices. More intense and sweeter with a slight edge, it is widely used for sweets but many savory dishes such as curries and stews lend themselves to the addition of cinnamon.
2. Ceylon Cinnamon: Complex and fragrant, with a citrus overtone and rich buff color, Ceylon cinnamon from Sri Lanka is unfamiliar to most Americans. Although less strong than cassia, it is prized in both England and Mexico where it is preferred over cassia for all uses.
3. Korintje Cinnamon (Cassia): Grown in the southwest coast of Sumatra in Indonesia this variety is known for its smooth flavor and spicy sweetness. We only offer Grade A Korintje cinnamon. The lower grades B & C are sold in supermarkets.
4. Cinnamon (Cassia) Sticks: Made from the inner bark which curls naturally after it is removed from upper branches of the tree. Batavia grows in Indonesia and produces attractive, uniform sticks often used for stirring drinks. Cinnamon used for grinding is taken from the lower, older bark which is more flavorful.