Gelatin powder - 200 Blooms (50g)

Do you know the secret behind bavarois, intact mousses and jelly sweets?

They all have one thing in common: gelatin.

Patisdécor edible gelatin powder is designed for use in patisserie, charcuterie, delicatessen, but also for savory culinary preparations.

Characteristics :

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

What is gelatin and what is it used for?

Gelatin is a gelling/thickening agent used to stiffen bavarois, mousses and charlottes It is also used in dessert creams, whipped creams and jellies.

It's a natural additive that provides hold, a real gelling agent that melts in the mouth. Gelatin improves the protein content of preparations, without increasing their caloric value or adding sugar or fat.

It develops flavors and prolongs shelf life.

Bovine gelatin is made exclusively from bovine hides, and is totally neutral in taste.

Its powder form makes it easy to dose.

How to use gelatin?

1. Soak and swell gelatin in cold water for 5-10 minutes
2. At the same time, heat the liquid you wish to thicken or gel
3. Add the swollen gelatin to the hot liquid, without bringing to the boil
4. Stir until the gelatin has dissolved
5. Cool in the fridge. The dish is ready to eat within 30 minutes to 40 hours.

Proportions depend on recipe:

• 2 to 4% by weight of liquid (water, milk, fruit coulis, etc.) for creams and toppings
• 7 to 9% for jellied eggs

How to store gelatin?

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

Use-by date: 5 years

What is bloom?

The gelling power of gelatin is measured in "blooms". The higher the number of blooms on the label, the greater the gelling power of your gelatin.