Pork Gelatine 240 Bloom

Pork Gelatine Powder 240 Bloom Type A

This is a very high quality professional Pork Gelatine (gelatin). It’s strength  is measured in “Bloom” and at 240 Bloom is a much stronger gelatine then that sold in the supermarkets which is usually about 120 Bloom.

This product is suitable for all recipes which call for gelatine (gelatin) in them,but because of the high strength of this product, you will need to experiment with quantities, as you will need much less of this powder, than you normally use. Please check out this website: www.missmarshmellow.co.uk to see how this gelatine is used to make marshmallows.

Common examples of foods that contain gelatine are gelatine desserts, trifles, aspic, marshmallows, candy corn, and confections such as Peeps, gummy bears, fruit snacks, and jelly babies. Gelatine may be used as a stabilizer, thickener, or texturizer in foods such as yogurt, cream cheese, and margarine;

A mound of Pork gelatine or gelatin powder

How to use Gelatine Powder

Make sure that you “bloom” the powder before using it. This means soaking the granules in three to four times it’s own weight in a cold liquid, this could be water or juice. leave to stand for a minimum of 30 mins, and then heat over a double boiler. Do not allow the liquid to boil as this destroys the strength of the gelatine.

You can bloom the powder in just about any liquid. Avoid the fresh juices of tropical fruits such as papaya, kiwi, mango, and pineapple as they contain an enzyme that will eat the gelatine. Pasteurizing kills the enzymes in these fruits, so canned or frozen juices are fine.