Pork Gelatin Powder

200 Bloom

150g

The gelatine is the same, but it now boasts a new packaging!

Edible gelatine powder, ideal for adding texture to bavarois, mousses, marshmallows, etc.
Type A gelatine made by processing pig skins.
The 'Bloom' is the unit that measures the gelling power of gelatin. The higher the number of bloom, the greater its gelling power.

Mainly used as a gelling agent, but also as an expanding or clarifying agent, stabiliser, emulgator, thickener, binder, etc.
Swells in cold water and is completely soluble in hot water.
Degraded by very high temperatures, which reduce its gelling power: never boil gelatin; when it boils it produces an abundant foam like milk, and degrades rapidly.
Very sensitive to bacterial action.

Bloom conversion:
All the recipes made by Chef Philippe are made with 200 Bloom gelatine.

If you don't have 200 bloom gelatine, you can still adjust your recipe.
For example, if you have gelatine with a lower bloom, such as 170, you can calculate the necessary quantity to achieve equivalent gelling power by using the following formula: 200 / 170 = 1.18 x 10 = 11.8g
Conversely, if you have a higher bloom gelatine, such as 240, you adjust by reducing the amount:
200 / 240 = 0.83 x 10 = 8.33g

Equivalence between leaf gelatine and powder gelatine is straightforward: 10 grams of 200 bloom leaf gelatine is equivalent to 10 grams of 200 bloom powder gelatine.

• Store in closed packaging away from heat and humidity.
• Best before date: 5 years from production date.
• Brand: Louis François
• Net weight: 150g