Chicken Gelatine

Chicken Gelatine 240 – 310 Bloom

Chicken Gelatine info:

• The country of manufacture of the gelatine and country of origin for the raw materials for the chicken gelatine is Taiwan.

  

• Chicken gelatine is perfect for any recipe that calls for gelatine as well as for clarification.
• Chicken gelatine has a higher gelling and melting point than gelatine produced from mammals (e.g. cow or pig skin).
• All our powdered Gelatines (other than 5Kg’s) are now supplied in resealable pouches for optimum freshness.

What does Chicken Gelatine -240-310 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) this 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 depend on what consistency you are trying to achieve, however the following can be used as a guideline: