Gelatin powder 150 blooms

Gelatine Powder 150 Bloom

Pure Gelatine powder of excellent quality is a Gelling agent derived from beef. It has a Bloom index of 150, guaranteeing a gelling strength suitable for a wide range of preparations.

Versatile Use in the Kitchen

Gelatine powder is ideal for thickening and binding creams, mousses, desserts, puddings and fruit jams. To achieve the perfect consistency:

- 20 g per litre provides proper thickening, perfect for creams and mousses.

- 40 g per litre is required for firm puddings that do not drip.

Precautions: Gelatine cannot be used with certain fresh fruits such as pineapple, kiwi, papaya, mango or ginger, as these contain enzymes that prevent gelling.

How to Measure Correctly

Whether for a light mousse, a glossy mirror icing or a firm fruit filling: with the right dosage you can reliably achieve any texture, which is why weighing the Gelatine is worthwhile and precise working makes the difference between runny and set.

What Can I Use the Gelatine Powder For?

The powder is suitable for thickening and binding creams, mousses, desserts, puddings and fruit jams. Depending on the desired firmness, choose 20 g per litre for creams and mousses or 40 g per litre for firm, non-dripping puddings.

Why Must the Mixture Not Boil?

Heat the Gelatine only to 40 °C, stirring constantly. Do not bring the mixture to the boil, as excessively high temperatures destroy the gel-forming properties and your preparation will no longer set.