Mixture of water-based emulsifiers that generates emulsions with high stability. It is applied directly when cold in preparations containing an aqueous and a fatty part.
€24,64 VAT included
In stock
Pork gelatine powder 220 Bloom. It is a protein gelatine, obtained from porcine collagen. 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 gelatine has.
It is used in savoury cooking such as in classic ‘aspics’, for example, but it is in patisserie where it reaches its full potential with weak gelling or to stabilise foamy mousse-like structures. Gelling produces a soft and pliable final texture. 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. Afterwards, wait until it is lukewarm and let it stand in the refrigerator. It can be applied cold by mixing it and leaving it to stand at room temperature for 20 minutes to 1 hour.
How to use:
A dosage of 15-25 g/L dry or 60-100 g/L paste is recommended once it has been hydrated.
A typical gelatine sheet corresponds to 5-6 g Instäntgel
Format:
Bote 400g
| Weight | 0,1 kg |
|---|
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