POWDERED BEEF GELATINE

Format: 750g
Code 48655
Standard code 38670
Packaging 6u
Format: 3,5kg
Code 45482
Standard code 37291
Packaging 2u
Gelatin of bovine animal origin. 220 BLOOM
Mode of use
Mixing: Combine 1 part of beef gelatin with 5 parts of cold water.Hydration: Let the mixture hydrate for 30 minutes.Dissolving: Once hydrated, apply the gelatin in a hot preparation. Dissolve completely by stirring vigorously until it is integrated.Time of action: Gelatin will begin to act in approximately 20 minutes.
Dosage
10 - 20g/L
bovine gelatin
Slow gelling speed. Thermo-reversible between 35°C and 40°C. Freezable. Gelling temperature <15°C. Solubility at 45°C. Soft and flexible gel.
Features
Animal gelling agent
Bovine Gelatine is a versatile gelling agent ideal for confectionery and modern cuisine preparations that require precision in textures. Its slow gelling speed allows working with greater control in the design of desserts, while its thermo-reversible character between 35°C and 40°C facilitates the creation of preparations that can be heated and cooled without losing their properties. Its ability to be frozen and its gelling temperature below 15°C make it perfect for applications that must remain stable even at low temperatures. With efficient solubility at 45°C, it is easy to incorporate into recipes, producing a soft and flexible gel.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Elaborations
Possible
Elaborations
Bovine gelatin with efficient solubility at 45°C is easy to incorporate into recipes, producing a soft and flexible gel that adapts to multiple culinary needs, from mousses to glazes.

Frequently Asked Questions

What does it mean that the jelly is Bloom 220?
The Bloom value measures the strength of the gel produced by the gelatin. Bloom 220 is considered medium-high strength, ideal for achieving a balance between structure and flexibility in your preparations.
Does it have any limited use by temperature?
The gel starts to break between 35°C and 40°C, which makes it ideal for preparations that will be served at room temperature or cold.