Fish gelatin powder 200 bloom - 100g

Fish gelatin powder, 200 Bloom, 100g, is a high-quality product, perfect for all your creations requiring gelling. With a Bloom strength of 200, this gelatin offers a strong setting capacity, ideal for making jellies, mousses, creams, entremets, or confectionery. It dissolves easily and guarantees smooth, homogeneous textures without leaving any taste. Perfect for pastry chefs, chocolatiers, and other professionals, it is also used in the preparation of certain candies or frozen desserts.

Suggestions for use:

• Perfect for making jellies, mousses, and desserts.

• Ideal for homemade gummy candies or fruit jellies.

• Use it in frozen desserts for a perfect texture and good stability.

• Perfect for sweet and savory preparations requiring strong gelling.

Fish gelatin powder 200 Bloom 100g is the ideal ingredient for professional gelled creations, offering a perfect texture and an impeccable result.

- 100g jar
- Storage conditions: protected from moisture and heat in closed packaging.
- Protein - Gelatin derived from acid-treated fish skin.


Instructions for use / reconstitution / dosage and equivalencies:

- Soak 10g of powder in approximately 20cl of water
- One sheet of gold gelatin = 2 g of powdered gelatin 200° Bloom.

Preparation of solutions: three methods are applied for dissolving the gelatins:

1. Classic method (Pre-swelling in cold water and dissolution in a bain-marie)
- Swelling: Pour the gelatin into the cold water (not the other way around) while stirring moderately
Let it rise for 1 to 2 hours
- Melting: Melt in a double boiler without exceeding a temperature of 65 to 70°C
Maintain at this temperature until completely dissolved (15 to 20 minutes)
- Check before use that the solution is perfectly homogeneous and that there are no undissolved particles remaining.

2. 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)
Lowering the temperature to 50-70°C allows for the preparation of large quantities of gelatin solutions in just a few minutes. However, this direct method frequently causes foaming, and the more powdered the gelatin, the more foam will be. To prevent this, one can: before using the solution, wait a while to allow it to settle, or, preferably, use a container with a tap at the bottom and draw the solution off from below; or degas the solution by subjecting it to a partial vacuum.

3. Intermediate Method
- It is possible to add gelatin, previously soaked in cold water, directly into the hot mixture of other raw materials used in their manufacture. This can be the case in confectionery (in cooked sugar syrup) or in pharmaceuticals (in hot glycerin).
- After cold swelling as indicated in the first method, the mass of swollen gelatin will be introduced into the hot dissolving liquid while stirring.

Properties: Swells in cold water and is completely soluble in hot water. Its gelling power is degraded by very high temperatures: never boil gelatin; when boiled, it produces an abundant foam like milk and degrades.
quickly.

LEGISLATION / SPECIFICATIONS: Compliant with EC Regulation No. 853/2004, No. 2073/2005 and the "GME standard code bacteriological specification food grade gelatine"