Pork gelatin
Applications : Mousse, Bavarois, Marshmallows, Aspics, Jellies, Candies, etc.
Properties : Gels, expands and melts around 30°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 the particularity of possessing a large number of properties: it gels, expands, stabilizes and melts around 30°C.
It gives a soft, elastic and transparent gel.
Gelatin gel does not regain its structure after mixing.
Dosage and application
Dosage: 10 to 20g/kg or 1 to 2%
Preparing a gelatin mass with the following steps is strongly recommended:
– Swelling: rehydration of the gelatin in cold water (7* 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 heated
Packaging and storage
Packaging options
- 150g (item code: 10132)
- 1kg (item code: 732A)
- 25kg (item code: 735H)
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.
