Fish Gelatine

Fish gelatine

Fish gelatine

Fish Gelatine

Some information about this Fish Gelatine.

  • This is gelatine extracted from  Tilapia and Basa fish skins.
  • Fish Gelatine is perfect for any recipe that calls for gelatine as well as for clarification.
  • Fish gelatine has a lower gelling and melting point than gelatine produced from mammals (e.g. cow or pig skin).
  • This gelatine comes from Italy.
  • All our powdered Gelatines (other than 5Kg’s) are now supplied in resealable pouches for optimum freshness.

What does Fish Gelatine -150 Bloom mean?

  • 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.
  • Somewhat confusingly, the word “bloom” is also used to describe the method of preparing the gelatine powder before use.

How to prepare (Bloom) the Fish gelatine for use

  • Soak the gelatine for 30 min’s or more in 3 to 4 times its own weight of cold water, or other liquid.
  • Heat 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.
  • Some  fruits  contain enyzmes, called proteases, which will prevent the gelatine setting; these include.Pineapple, Kiwi, Figs, Papaya, Mango, Guava and Ginger root. So these fruits need to be heated to inactivate the enyzmes.

How much should I use?

This will of course depend on the consistency you are trying to achieve, however the following can be used as a guide:

  Usage level
Dairy Products. 0.2- 1.0%
Gelatine Desserts 7 – 9%
Gummy Bears 7 – 9%
Marshmallows 1.7 – 2.5%
Bakery Fillings and Icings 1 -2%
Meat Products 1 – 5%
Wine, Beer, Juices 0.002 – 0.15%
Frozen Foods 0.1 – 0.5%