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Valrhona
Dulcey Valrhona 250 g
11.35
Fish gelatin 1kg 200 bloom Louis François
Louis François
Reference: 18550
Louis François 200 Bloom Fish Gelatin 1 kg, the professional gelling agent suitable for halal and kosher preparations
Louis François 200 Bloom Fish Gelatin 1 kg is a marine-based gelling agent offering excellent gelling power for applications in pastry making , confectionery , ice cream making , and catering . Made from fish skin and deodorized, it provides an alternative to pork or bovine gelatin, while guaranteeing comparable performance. It is particularly suitable for halal and kosher preparations. Once incorporated into a recipe, no one will notice its origin. However, everyone will notice its perfectly controlled texture.
70.00
(70.00 kilo)
Product information
With a gelling strength of 200 Bloom , this gelatin produces smooth, glossy, and melt-in-your-mouth gels. It is valued for its neutral taste, transparency, and ease of use. Like all gelatins, it should be hydrated in cold water before being dissolved in a hot preparation, but should never be brought to a boil to preserve its gelling power.
Why choose fish gelatin?
Fish gelatin offers the same functions as traditional gelatin while meeting certain dietary or religious needs.
It is particularly recommended for:
- halal preparations;
- kosher preparations;
- recipes without pork gelatin;
- desserts requiring a soft and melting gel.
Its texture is particularly appreciated in desserts where a light mouthfeel is desired.
What is the difference between fish gelatin and pork gelatin?
Fish gelatin and porcine gelatin have a very similar function and can be used in equivalent dosages when they have the same Bloom strength.
The main difference lies in their origin.
Fish gelatin is produced from fish skins, while porcine gelatin comes from pig collagen.
The Bloom strength , expressed here as 200 Bloom , remains the most important criterion for adapting a recipe. The higher this value, the greater the gelling power.
Uses of fish gelatin in pastry making
Louis François 200 Bloom Fish Gelatin is ideal for making:
- mosses;
- Bavarian;
- entremets;
- panna cotta;
- cheesecakes;
- inserts;
- fruit jellies;
- tablecloths;
- marshmallows;
- confectionery;
- dessert creams.
It is also used as a foaming agent , stabilizer , emulsifier , thickener , binder or as a clarifying agent in certain professional applications.
Usage tips
The gelatin must be rehydrated in cold water before use so that it can swell properly.
Once hydrated, it is incorporated into a hot preparation where it dissolves completely.
It is important never to boil gelatin , as excessively high temperatures quickly degrade its gelling power and cause significant foam formation.
Features
- Fish gelatin
- Gelling strength: 200 Bloom
- Deodorized
- Made from fish skins
- Alternative to pork gelatin
- Suitable for halal and kosher preparations
- Gelling agent, stabilizer, emulsifier and thickener
- Soluble in hot water after hydration
- Weight: 1 kg
- Brand: Louis François
Conservation :
Store in a dry place, in its closed packaging.
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