Bovine gelatin
Applications : Mousse, Bavarois, Marshmallows, Aspics, Jellies, Candies, etc.
Properties : Gels, expands and melts around 32°C
Dosage : 10 to 20 g/kg of total mass
The
product in detail
Description
Of bovine origin, this gelatin has a gel strength of 200°bloom and is odorless.
Gelatin has the particularity of possessing a large number of properties: it gels, expands, stabilizes and melts around 32°C.
It gives a soft, elastic and transparent gel.
Gelatin gel does not regain its structure after mixing.
Dosage and application
10 to 20 g/kg or 1 to 2%, it produces a soft and elastic texture.
Preparing a gelatin mass with the following steps is strongly recommended:
– Swelling: rehydration of the gelatin in cold water (7 times its weight) with moderate stirring. Let the mixture stand for 1 hour.
– Melting: melt the mixture at 55°C without exceeding 80°C, maintain this temperature until completely dissolved.
– Gelling and use: cover with film and refrigerate for 24 hours before use to ensure optimal gelling of the mass.
Use
Thermoreversible
Can be used hot
Packaging and storage
Packaging options
- 150g (item code: 10215)
- 1kg (item code: 10178)
- 25kg (item code: 10163)
Protect from moisture and heat in closed packaging. Protect from light.
Applications
Applications on offer
Mousse, Bavarois, Marshmallows, Aspics, Jellies, Candies, etc.
Do you have any questions about this product?
Louis François tip
Using the gelatin mass 24 hours after its preparation allows for optimal gel strength and standardization of production. The gelatin mass can be prepared in advance and used over several days with refrigerated storage.
