Fish Gelatine 250g 150 Bloom

Description

• Unflavoured and tasteless. GM Free, gluten free
• Produced from Fish skins, with a long shelf life
• Supplied in a recyclable and resealable pouch.
• We are a UK company, specialising in the supply of gelatines and collagens
• Can be used in any recipe that calls for gelatine

Product description

This is a high quality Fish gelatine, produced from fish skins. Unflavoured and tasteless. Gelatine is easy to use!!! Many people think that there is an art to using gelatine but really it is more like a science and as long as you follow a few simple rules you should get good results every time. One word that can be confusing is bloom. This is because it has two different meanings when it is referring to using gelatine. The first use of the word Bloom is in reference to the setting strength of gelatine. The gelling strength of gelatine is indicated by the figure given as its Bloom starting at approx 90 Bloom (the weakest) to 300 Bloom (the strongest). The powder sold in supermarkets in the UK is usually a 120 Bloom. Professional sweet makers etc use strengths between 220 250 bloom. If you are thinking about the 240 bloom you will use between a half to a third less than supermarket powder. You will need to experiment with the quantity of gelatine to use but I would start with about half the amount that you normally use, and see if that is enough. There is no difference in taste You will need to bloom the gelatine before you use it: How to use gelatine blooming Soak the gelatine for 30 mins or more in 3 to 4 times its own weight of cold water or other liquid Heat this mixture up gently over some form of double boiler, or in the microwave, until it forms a clear liquid. NB Never allow gelatine to boil, or use boiling water, as this affects the strength of the gelatine. You also need to be careful about what you are trying to gel, for example Lemon juice will require more gelatine to set than water will. Some fruits contain enyzmes called proteases which stops the gelatine from setting. These fruits need to be heated to inactivate the enyzmes. (eg pineapple, kiwi, figs, papaya, mango, guava and ginger root)

Ingredients

Fish

Directions

You will also need to "bloom" the gelatine before you use it, this means soaking the gelatine for 30 mins or more in 3 to 5 times its own weight of cold water, or other liquid, then heating it up over some form of double boiler, or in the microwave, until it forms a clear liquid. Never allow gelatine to boil, or use boiling water, as this affects the strength of the gelatine.

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