Fish gelatin

Gelling and bulking agent extracted from fish

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 used hot

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.

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