Pork gelatin

Gelling and bulking agent extracted from pork

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 used hot

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.

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