About This Product
Louis Francois Beef Gelatin Powder 200 Bloom is a versatile gelling and stabilizing agent derived from bovine skin. Renowned for its balanced bloom strength, this gelatin forms moderately firm and elastic gels, making it ideal for desserts, pâtés, and culinary preparations where a softer texture is preferred. Unlike some competing products, this gelatin is less prone to forming lumps, ensuring smooth incorporation and consistent results.
Compared to pork and fish gelatin, beef gelatin offers a neutral flavor profile and a unique gelling quality that works exceptionally well in both sweet and savoury applications. It is often chosen for its reliable performance and the ability to create clear, stable gels, particularly in recipes where a strong gelling strength is not required.
Use:
Incorporation:
To maximize gelling potential, disperse the gelatin powder into cold water under moderate stirring and let it swell for at least one hour. Once hydrated, melt the swollen gelatin at 55°C without exceeding 80°C. Maintain the temperature until the mixture is completely dissolved, ensuring no undissolved particles remain. Preparing the gelatin mass 24 hours in advance and storing it in the refrigerator with a film in contact helps maintain its quality.
Dissolution:
Beef Gelatin 200 Bloom is heat-sensitive, so it is essential not to boil it, as this may compromise its gelling ability. Properly dissolving the gelatin at controlled temperatures ensures a smooth and homogeneous texture.
Application:
Ideal for a wide range of culinary and food processing applications:
- Mousse and Creams: Provides a light, airy structure with stable texture.
- Confectionery: Creates soft, elastic gels in marshmallows and gummy candies.
- Clarifying Agent: Ideal for consommés and aspics, giving a clear finish.
- Molecular Gastronomy: Excellent for foams and gels, maintaining elasticity without becoming too firm.
- Dietary Sensitivity: Suitable for those avoiding pork or fish-based gelatins, offering a reliable bovine alternative.
Difference Between Beef, Pork, and Fish Gelatin:
While pork gelatin often provides a stronger and slightly firmer gel, beef gelatin is preferred for its mild flavour and neutral profile. Unlike fish gelatin, which is often chosen for its suitability in pescatarian diets, beef gelatin offers a consistent, versatile option that holds up well in both hot and cold preparations. Its balanced gelling strength (200 Bloom) makes it ideal for applications requiring moderate firmness without the more rigid texture of higher bloom gelatins.
Observations:
White, odorless powder with a clean and neutral flavour.
Elaborations:
Mousses, terrines, gummy candies, foams, panna cottas, and clear consommés.
Origin:
Bovine skin.
Recommended Dosage:
Swelling: 1 part gelatin to 20 parts cold water.
Melting: Maintain at 55–80°C for complete dissolution.
Suitable for:
Kosher, gluten-free, and allergen-free applications.
Packed in France
Maison Louis Francois: Over a Century of Innovation
For over a century, Maison Louis Francois has been at the forefront of producing high-quality gelling and stabilizing agents. Trusted by chefs and culinary innovators worldwide, their dedication to quality ensures that each product delivers consistent and superior performance.
