Gelatin powder 150 bloom (60g)

Pure gelatin powder of excellent quality. This natural gelling agent is made entirely from beef skin. This gelatin has a Bloom index of 150.

Gelatin powder is suitable for binding and thickening creams, mousses, bavarois, flans and fruit preserves. Add 20 grams of gelatin per litre of product to achieve the correct thickening, and 40 grams for a flan that won't run.

Preparation: Pour the required amount of gelatin powder into the liquid. Heat the mixture to 40 ºC while stirring so the gelatin dissolves. Caution! The mixture must not boil! Allow to cool and set in the refrigerator.

Gelatin cannot be used with the following fresh fruits: pineapple, kiwi, papaya, mango and ginger.

Ingredient: bovine gelatin (E441). Bloom 150. Bloom measures the gelling power of gelatin; this index is important in terms of quality. The Bloom degree generally ranges between 50 and 300. This degree indicates the strength of the gelatin's gelling power.

This product is Halal certified.

Content: 60 grams.