Pork Gelatine 240 Bloom

Pork Gelatine 240 Bloom Type A

  • This is a very high quality professional Pork Gelatine 240 Bloom(gelatin).
  • It’s strength  is measured in “Bloom”.
  • A 240 Bloom gelatine is a much stronger gelatine then that sold in the supermarkets.
  • This product is suitable for all recipes which call for gelatine (gelatin) in them.
  • 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.
  • Used in desserts,trifles,aspic, marshmallows, peeps,gummy bears, jelly babies etc.
  • 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.
  • All our powdered Gelatines (other than 5Kg’s) are now supplied in resealable pouches for optimum freshness.

How much should I use?

This will of course depend on what 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%