Fish gelatin
Applications : Mousse, Bavarois, Marshmallows, Aspics, Jellies, Candies, etc.
Properties : Gels, thickens and melts around 25°C
Dosage : 10 to 20 g/kg of total mass
The
product in detail
Description
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.
Dosage and application
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.
Use
Thermoreversible
Can be heated
Packaging and storage
Packaging options
- 150g (item code: 10025)
- 1kg (item code: 10023)
- 25kg (item code: 732P)
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
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.
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