Powdered gelatin 200 bloom x 100 g

- Powdered gelatin 200 bloom x 100 g.
- Louis François powdered gelatin in a 100g jar.
- Type A gelatin produced from the processing of porcine bone and skin.

Role / Effect
Primarily used as a gelling agent, but also as a foaming or clarifying agent, stabilizer, emulsifier, thickener, binder,... .

Instructions for use / reconstruction
Dosage and equivalence:

One sheet of gold gelatin = 2 g of 200° Bloom powdered gelatin. In other words, swell 2 g of powder in the same amount of water used for one sheet of gold gelatin.

Implementation
Two methods are used to dissolve the gelatins:

* Rapid method (direct dissolution in boiling water) is recommended for concentrated solutions (concentration greater than 20%).
- Pour the gelatin directly into very hot water (80-90°C) while stirring rapidly.
- Continue mixing with gentle stirring until completely dissolved (15mm)
- The temperature will be lowered to between 50 and 70°C
- Allows you to prepare large quantities of gelatin solutions in a few minutes.
However, this direct method frequently causes foaming, and the more powdery the gelatin, the more foam will be. To remedy this, one can:
Before using the solution, wait a while to allow the bubbles to dissipate.
or, preferably, use a tank fitted with a tap at its lower end and draw water from the bottom.
or degas the solution by subjecting it to a partial vacuum

* Recommended method
- Weigh the gelatin
- Hydrate with 7 times its weight in cold water (e.g., 100g of gelatin + 700g of water = 800g of mass)
- Leave to hydrate for a minimum of 1 hour (ideally 12 hours)
- Melt the mass at 55°C (microwave or double boiler)
- Leave to set in the refrigerator for at least 1 hour
- introduce the swollen gelatin mass into the hot dissolving liquid while stirring.

Properties
It swells in cold water, and is completely soluble in hot water.
Degraded by very high temperatures which lower its gelling power: never boil
Gelatin: when boiled, it produces an abundant foam like milk, and it degrades
quickly.
Very sensitive to the action of bacteria

LEGISLATION / SPECIFICATIONS
Compliant with FAO/WHO standards and requirements and with AFNOR NF VS9001.