Information
Gelatin 240 Bloom 1 kg
High strength 240 Bloom gelatin powder for a stable, even texture in sweet and savoury recipes. Suitable for mousse, cheesecake and jelly, as well as aspic, pâté style products, meat mixtures and other applications where binding and structure matter.
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✔ 240 Bloom strength for a strong, stable set
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✔ Suitable for sweet and savoury recipes
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✔ Helps deliver even texture and good binding
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✔ 1 kg pack intended for professional use
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Key features
- ✔ Gelatin powder for food production and pastry work
- ✔ 240 Bloom strength for stable, consistent texture
- ✔ Used for mousse, jelly, aspic, pâté and meat applications
- ✔ Practical 1 kg pack for efficient production
Dosage table
The amount of gelatin depends on the texture you want. The table below is a practical starting point per litre of liquid.
| Texture | Amount per litre | Examples |
|---|---|---|
| Soft | 15 to 18 g | Panna cotta, mousse, cheesecake |
| Medium | 20 to 25 g | Jelly, confectionery, aspic |
| Firm | 28 to 32 g | Pâté, meat gel, technical use |
Approximate yield for 1 kg, based on the table above:
| Soft texture | Approx 56 to 67 litres |
| Medium texture | Approx 40 to 50 litres |
| Firm texture | Approx 31 to 36 litres |
Specifications
| Product | Gelatin powder |
| Strength | 240 Bloom |
| Pack size | 1 kg |
| Use | Food production and pastry work |
| Type | Additive |
| Brand | Krydderia |
| Reference | t900003 |
How to use
- Weigh the amount you need based on the dosage table.
- Let the gelatin bloom in cold water.
- Warm gently until dissolved, do not boil.
- Mix into the recipe and stir well.
- Let it set, then chill according to your recipe.
FAQ
What does 240 Bloom mean?
Bloom is a measure of gelatin strength. 240 Bloom indicates a strong, stable gelatin with good binding and consistent texture.
What can gelatin be used for?
It is used in desserts such as mousse, cheesecake and jelly, and in savoury recipes such as aspic and pâté style products where structure is important.
How do I get the most even result?
Let it bloom in cold water first and warm gently before mixing in. This improves dissolution and gives a smoother texture.
Manufacturer
The Chef