Gelatine powder 240 Bloom 1 kg

Gelatine powder 240 Bloom: strong gel for brawn, aspic, mousse and cheesecake

Gelatine powder with a minimum of 240 Bloom, a strong grade that sets firm and clear. It works just as well in the meat kitchen, for brawn, meat jelly, aspic and pâtés, as in the pastry kitchen for mousse, cheesecake and panna cotta. At 15 to 32 grams per litre of liquid, depending on how firm you want it, 1 kilo covers between 31 and 67 litres.

Bloom is the measure of gel strength, and the higher the number, the firmer it sets with the same amount of powder. 240 Bloom gives a gel that holds its shape when the brawn is sliced or the cheesecake comes out of the tin. The powder blooms in cold water and dissolves in warm liquid, with no need to boil. The gelatine is made from pork rind, so it is not suitable for vegetarian food or for those who avoid pork.

Features

• Strong gel: A minimum of 240 Bloom gives a firm and stable texture.
• Sweet and savoury: Brawn, meat jelly, aspic and pâté, or mousse, cheesecake and panna cotta.
• Adjust the firmness: 15 grams per litre gives a soft set, over 28 grams a firm, sliceable set.
• Made from pork rind: Pure pork gelatine, with 89 grams of protein per 100 grams.
• Large pack: 1 kilo covers 31 to 67 litres of liquid, depending on firmness.

How to use

1. Weigh out the gelatine according to the dosage guide.
2. Sprinkle the powder over cold water and let it bloom for 5 to 10 minutes.
3. Dissolve it in warm liquid while stirring, without boiling.
4. Mix into the stock, mixture or cream and stir well.
5. Chill until the gel has set.

Dosage guide

Specifications

FAQ Frequently asked questions