Beef gelatine powder is a Type B Gelatine. It is a gelatine of the highest quality. It is perfect for any recipe that calls for gelatine as well as for clarification
Gelatine is sold by its strength. This is known as “Bloom”, starting at about 90 bloom (the weakest) to about 300 Bloom (the strongest). The powder sold in supermarkets is usually about 120 bloom. The word “bloom” is also used to describe the method of preparing the powder to get the best out of the fish gelatine.
You will need to “bloom” the gelatine before you use it. This means soaking the gelatine for 30 min’s or more in 3 to 4 times its own weight of cold water, or other liquid, then heating it up over some form of double boiler, or in the microwave, until it forms a clear liquid. Never allow gelatine to boil, or use boiling water, as this affects the strength of the gelatine.
Gelatine is also affected by what you are trying to gel, for example a liquid such as Lemon juice will require more gelatine to set, than if you were using just water.
The following fruits contain enyzmes called proteases which stops the fish gelatine from setting: Pineapple, Kiwi, Figs, Papaya, Mango, Guava and Ginger root.These fruits need to be heated to inactivate the enyzmes.