Powdered Gelatine - 200 Blooms (50g)

Do you know the secret to keeping bavarois stable, mousses intact and gelled sweets?

Just one thing in common: gelatine.

Patisdécor powdered food gelatine is designed for use in pastry, charcuterie, catering, as well as for savoury culinary preparations.

Characteristics:

• Packaging: 50 g
• Quality: 200 Blooms
• Format: powder
• Origin: bovine

What is gelatine and what is it used for?

Gelatine is a gelling agent / thickener used to give structure to bavarois, mousses, charlottes... It is used for dessert creams, whipped creams and jellies.

It is a natural additive that provides structure, a real gelling agent that melts in the mouth. Gelatine improves the protein content of preparations without increasing caloric value, without adding sugar or fat.

It enhances flavours and extends shelf life.

Bovine gelatine is exclusively made from bovine skins and is completely neutral in taste.

Its powdered form makes dosing easier.

How to use gelatine?

1. Let the gelatine soak and bloom for 5 to 10 minutes in cold water
2. At the same time, warm the liquid you want to gel or thicken
3. Then add the bloomed gelatine to the hot liquid, without bringing to the boil
4. Stir until the gelatine is dissolved
5. Chill in the refrigerator. The dish is ready to eat within 30 minutes to 40 hours.

Proportions depend on the recipes:

• 2 to 4% by weight relative to the liquid (water, milk, fruit coulis...) for creams and coatings
• 7 to 9% for eggs in aspic

How to store gelatine?

Storage conditions: store in a dry place away from moisture.

Best before date: 5 years

What are blooms?

The gelling power of gelatine is measured in "blooms". The higher the bloom number on your gelatine label, the stronger the gelling power of your gelatine will be.