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Pork Origin Gelatin Powder
200 Bloom
150g
Louis François

55 ratings
Reference: 735Hsel
-21%
€ 5.90 tax incl. Prices include taxes - Remove 5.5% outside EU. € 7.50 tax incl.
Pork Origin Gelatin Powder - 200 Bloom - 150g - Louis François
Pork Origin Gelatin Powder - 200 Bloom - 150g - Louis François
Pork Origin Gelatin Powder - 200 Bloom - 150g - Louis François
Weight :
150g
1kg
In stock
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UNBEATABLE PRICE:
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Description

This Type A edible gelatine powder is made from pig skins and serves as a versatile gelling agent for bavarois, mousses, and marshmallows. Beyond gelling, it functions as a stabilizer, thickener, binder, and emulsifier.

The gelling power is measured in "Bloom" units; a higher number indicates stronger gelling capability. This powder swells in cold water and dissolves completely in hot water. It is important to avoid boiling gelatine, as high temperatures degrade its gelling power and cause it to foam. Additionally, gelatine is highly sensitive to bacterial action.

  • Storage: keep away from heat and moisture, in a sealed container
  • Manufacturer: Louis François
  • Net weight: 150g
UNBEATABLE PRICE:
Blanched Almond Flour
Blanched Almond Flour - 1kg
€ 15.50€ 11.90
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Nutritional values

Nutritional analysis per 100 g:
Energy value: 1488 kj / 356 kCal
Fat: 0 g
Of which saturated fatty acids: 0 g
Carbohydrates: 0 g
Including sugar: 0 g
Fiber: 0g
Protein: 89 g
Minerals: 0.2 g
Including sodium: 0.1 g
Allergens: None

In accordance with regulations (EC) No 1829/2003 and No 1830/2003, the product does not consist of or contain GMOs, it is not produced from, and does not contain GMO ingredients.

The product has not undergone ionising treatment and is not made from ionised raw materials.

The product is not manufactured using nanotechnologies, and does not contain nanomaterials within the meaning of EC regulation 1169/2011.
More info

Chef Philippe's recipes specifically use 200 Bloom gelatine.
What if you don't have 200-bloom gelatine?

Example for 10 grams of gelatine:

  • If you have gelatine with a lower bloom (e.g. 170 bloom), there is a mathematical formula to work out the amount of gelatine needed to achieve an equivalent gelling power:
200 / 170 = 1.18 x 10 = 11.8 g
  • If you have gelatine with a higher bloom (e.g. 240 bloom):
200 / 240 = 0.83 x 10 = 8.33 g
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Customer reviews
Pork Origin Gelatin Powder - 200 Bloom - 1kg - Louis François
As all Louis Francois products, and this one is great! Perfect for making gelatin mass. I've been searching a lot, and thanks to meilleurduchef for selling it!
1 out of 1 users found this review helpful.
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SoulShaker 27 August 2015 Verified purchase
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