Louis Francois Bovine Gelatin Powder 200 Bloom is a versatile gelling and stabilizing agent made from bovine skin. Its 200 bloom strength gives a moderately firm, elastic gel, making it a good choice for desserts, pâtés, mousses, and other applications where you want structure without an overly rigid set. It also has a neutral flavour and produces clear, stable gels in both sweet and savoury preparations.

Use

Disperse the powder into cold water under moderate stirring and let it hydrate for at least 1 hour. Once fully swollen, melt gently at about 55°C and do not exceed 80°C. Avoid boiling, as excessive heat can reduce gelling strength. For best consistency, the hydrated gelatin can be prepared in advance and kept refrigerated with film in contact.

Recommended Dosage

A practical starting point is 1 part gelatin to 20 parts cold water for blooming. After hydration, melt at 55 to 80°C until fully dissolved. Final usage will depend on the firmness and texture you want in the finished product.

Applications / Practical Uses

• Mousses and creams
• Terrines and pâtés
• Gummy candies and soft confectionery
• Foams and modern plated dessert applications
• Panna cottas
• Clear consommés and aspics

Observations

White, odourless powder with a clean, neutral flavour. It dissolves smoothly when properly hydrated and heated, and is less prone to lumping than some alternatives, which helps with even incorporation. It as suitable for Kosher, gluten-free, and allergen-free applications.

Differences from Other Gelatins

Compared with pork gelatin, bovine gelatin generally gives a slightly softer, less rigid gel at similar usage. Compared with fish gelatin, it offers a more classic gelatin texture and reliable performance in both hot and cold preparations. This 200 bloom strength is especially useful when you want a balanced set rather than the firmer texture of higher bloom gelatins.

Origin

Made from bovine skin and packed in France.