Fish Gelatin Powder 200 Bloom

Of fish origin, this gelatin has a gel strength of 200°bloom and is odorless.
Gelatin has a number of unique properties: it gels, thickens, stabilizes and melts at around 25°C.
It produces a supple, elastic and transparent gel. Gelatin gel does not regain its structure after mixing.

Applications
Mousse, Bavarois, Marshmallows, Aspics, Jellies, Candies, etc.

Dosage and usage
Dosage: 10 to 20 g/kg or 1 to 2%.
The preparation of a gelatin mass with the following steps is highly recommended:

• Swelling: rehydrate gelatin in cold water (7* its weight) with moderate agitation. Leave the mixture to stand for 1 hour.
• Melting: melt the mixture at 55°C, without exceeding 80°C, and maintain this temperature until completely dissolved.
• Gelling and use: filter on contact and set aside in the fridge for 24 hours before use, to ensure optimal gelling of the mass.

Properties
Gels, thickens and melts around 25°C

Conservation
Protect from moisture and heat in closed packaging. Protect from light.

Certifications
Halal

Louis François advice
The use of gelatin mass 24 hours after production ensures optimum gel strength and stabilizes the production of finished products. The gelatin mass can be prepared in advance and used over several days, with storage in a cool place.

Need inspiration?
Explore Louis François "Marshmallow with raspberry chunks" recipe highlighting Fish Gelatin Powder 200 Bloom.

Any technical questions?
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