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Louis Francois

Fish Gelatin Powder 200 Bloom by Louis François, 2.2 lb (1 kg) | Professional Pastry Ingredient | Imported from France

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2.2 lb (1 kg)

$177.90

Words from The French Pantry

This odorless gelatin of fish origin has a gel strength of 200 Bloom. Gelatin gels, thickens, stabilizes and melts at around 25°C.

It produces a supple, elastic and transparent gel. Once mixed, the gel does not regain its structure.

Applications
Mousses, bavarois, marshmallows, aspics, jellies, candies

Properties
Gels, thickens and melts at around 25°C

Dosage and use

  • 10 to 20 g per kg (1% to 2%).
  • Swelling: rehydrate the gelatin in 7 times its weight of cold water with moderate stirring and let stand 1 hour.
  • Melting: melt at 55°C, without exceeding 80°C, until fully dissolved.
  • Gelling: filter, cover with film in contact and refrigerate 24 hours before use.

Technical information

  • Net weight: 2.2 lb (1 kg)
  • Ingredients: Fish gelatin
  • Allergens: Contains fish
  • Diet: Halal certified
  • GMO: Not produced from GMOs and contains no genetically modified substances. Not irradiated.
  • Storage: Store in a cool, dry place in the unopened original packaging.
  • Shelf life: 5 years minimum in the original sealed packaging

Words from Louis Francois

Using the gelatin mass 24 hours after making it gives the best gel strength and more consistent results. It can be made ahead and used over several days if kept cool.

Ingredients

Fish gelatin

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