Pork Gelatine 240 Bloom

Pork Gelatine 240 Bloom

  • This is a very high quality professional Pork Gelatine (or Porcine Gelatine) 240 Bloom.
  • It’s strength  is measured in “Bloom”.
  • Type A
  • A 240 Bloom gelatine is a much stronger gelatine then that sold in the supermarkets.

    Gelatine powder used to make confectionary
    A photo of a range of Sweets made with Gelatine powder
  • 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.

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.

    Pork gelatine powder spilling out from a pouch
    Pork gelatine powder
  • 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 5 kg’s) are now supplied in resealable pouches for optimum freshness.
A typical jelly dessert made with gelatine
Jelly made with Gelatine

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%

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