Beef Gelatine Powder – 240 Bloom

Product Overview

Our Beef Gelatine 240 Bloom powder is a straightforward, easy-to-use ingredient supplied with a detailed information sheet covering recommended usage and preparation. Presented as a free-flowing, straw-coloured granular powder, it has no offensive taste or odour and performs reliably across a wide variety of culinary and commercial applications.

What Is Gelatine?

Gelatine is a pure, natural, collagenous protein derived from animal raw materials, and is produced in modern factories through a highly refined manufacturing process. As a by-product of the meat industry, it represents a sustainable use of materials that would otherwise go unused.

Gelatine is:

•       100% natural

•       Cholesterol-free

•       Carbohydrate-free

•       Fat-free

•       Purine-free

•       Free from any known allergens

Because gelatine is classified as a foodstuff rather than a food additive, it does not carry an E number. It has a long and distinguished history as a wholesome, versatile ingredient used in kitchens, bakeries, and food manufacturing around the world.

Source Material

Beef gelatine is typically produced from “split” — the thin, collagen-rich layer of cattle hide that sits between the outer epidermis and the subcutaneous layer. This material is an excellent natural source of pure collagen, which is processed into the refined gelatine we supply.

Quality and Compliance

Our beef gelatine fully complies with EU and UK food legislation and is manufactured to rigorous food safety and hygiene standards, ensuring consistent quality batch after batch.

Understanding Bloom

The word “bloom” has two meanings when working with gelatine — one refers to a preparation technique, and the other to gelling strength.

Bloom as gelling strength:

Bloom is the standard measurement of a gelatine’s setting power. Values range from around 90 Bloom (the weakest) up to 300 Bloom (the strongest). Our 240 Bloom powder sits in the high-strength range, delivering a firm, reliable set while still being versatile enough for a wide variety of recipes. Higher-bloom gelatines require smaller quantities to achieve the same setting effect, making them both economical and efficient in use.

Bloom as a preparation step:

“Blooming” also refers to the process of softening gelatine in cold liquid before use, which is essential for a smooth, lump-free result.

How to Use Beef Gelatine Powder

Using gelatine isn’t an art — it’s more of a science. Follow a few simple rules and you’ll achieve excellent results every time:

•       Weigh the gelatine powder carefully, as quantities matter

•       Soak (bloom) the powder in 3 to 4 times its own weight of cold water or other cold liquid, and leave it for at least 30 minutes

•       Warm the bloomed mixture gently, either over a double boiler or in short bursts in the microwave, until it becomes a clear liquid

•       Add the dissolved gelatine to your recipe and combine thoroughly

Important: Never allow gelatine to boil, and never dissolve it in boiling water. Excessive heat will damage the protein structure and noticeably reduce its setting strength.

For more detail on the blooming process, please see our dedicated guide, “Blooming Gelatine.”

Typical Applications

Beef gelatine is a highly versatile ingredient used in:

•       Desserts, mousses, jellies, and panna cottas

•       Marshmallows, gummies, and other confectionery

•       Aspics, terrines, and chaud-froids

•       Glazes, sauces, and savoury preparations

•       Dairy products such as yoghurts, set creams, and cheesecakes

•       Commercial and pharmaceutical applications

Storage and Handling

Store in a cool, dry place, away from direct sunlight, moisture, and strong odours. Keep tightly sealed once opened to preserve the powder’s gelling strength and shelf life.

Explore the Range

Loving our beef gelatine? Take a look at our pork, fish, and chicken gelatines too — each with its own distinctive properties and ideal applications. Beef and Marine collagen are also available.