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.
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 - 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.
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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