Fishgël – FISH GELATIN POWDER
Fish gelatine powder is the most widely used gelling agent in Western cuisine, both in savoury and pastry cooking.
It is used in savory cooking such as in the classic “aspics”, for example, but it is in pastry making that it reaches its full potential with weak gelling or to stabilize foamy mousse-like structures.
Characteristics and applications:
- Not all gelatines have the same gelling power. This is measured in a value called Bloom, which can range from 50 to 300. The higher the Bloom grade, the more gelling power the gelatin has. Fishgëlhas 200 Bloom grades which, together with the Bloom grade of 220, are the most commonly used.
- Good hydration is achieved by mixing the gelatine mass with 4 times as much cold water and slightly heating the mixture in the product to be gelled.
- Then, wait until it is lukewarm and let it rest in the refrigerator for a minimum of four hours.
- Usual dosage: 15-25 gr. of Fishgël per 1000 gr. of liquid product.
- Available in 600 gr. and 130 gr. packages.