About This Product

Louis Francois Fish Gelatin Powder 200 Bloom is a protein-based gelling agent derived from acid-treated fish skin, offering a clean, neutral-flavored, and odourless solution for professional pastry, confectionery, and savoury applications. With a gel strength of 200 Bloom, it provides a soft to medium-firm gel texture ideal for mousses, aspics, jellies, and marshmallows.

This white, fine powder is easy to hydrate and dissolve, performing efficiently in recipes that require clarity, elasticity, or stable aeration. Fish gelatin is widely appreciated for its dietary versatility—commonly used in pescatarian-friendly, halal-conscious, or non-mammalian ingredient formulations. Compared to similar products, Louis Francois’s formulation offers faster solubility, more reliable hydration, and a smoother finished texture.

Use:

Incorporation:

• Swelling (Blooming): Sprinkle the gelatin into cold water (approx. 5x its weight), stir gently, and let sit for at least 1 hour.

• Melting: Melt the bloomed gelatin at around 55°C, without exceeding 80°C, until fully dissolved. Stir until smooth with no particles.

• Storage: Refrigerate gelatin solution with film contact and use within 24 hours.

Application:

• Panna Cottas, Mousses, and Creamy Desserts: Delicate set with a clean melt-in-the-mouth feel

• Jellied Inserts & Aspics: Produces a soft gel ideal for plated elements or molded structures

• Confectionery: Functions well in marshmallows, jelly candies, and chewy sweets

• Foams & Aerated Preparations: Supports structure and elasticity in whipped gels

• Clarification: Useful for clarifying consommés and juices in culinary applications

Recommended Dosage:

Use typically ranges between 1–4%, depending on the desired texture:

• 1–2% for soft-set preparations

• 2–4% for firmer applications like jellies or molded inserts

Observations:

• White, odourless fine powder

• Hydrates in cold water, melts in warm water

• Gel strength: 200 Bloom

• Soft to medium-firm gel with clean finish

• Ideal for recipes needing neutral flavour and dietary flexibility

• Gelatin mass should be used within 24 hours after melting

Elaborations:

• Delicate mousse with pescatarian-friendly gelatin base

• Clear jelly insert for entremets or tart fillings

• Soft gelled fruit purée for plated dessert garnishes

• Whipped marshmallow with light, elastic chew

• Clarified consommé or broth with refined presentation

Differences from Other Gelatins:

• Beef Gelatin (200 Bloom): Slightly more thermally stable, with a firmer set. 

• Pork Gelatin (200 Bloom): Offers excellent elasticity and clarity. Not suitable for certain dietary restrictions.

• Compared to Competitor Brands: Louis Francois gelatin is known for its superior solubility, cleaner finish, and consistent performance, making it easier to work with and more predictable in demanding culinary settings.

Origin:

Protein extracted from acid-treated fish skin of various fish species.

Maison Louis Francois: A Legacy of Culinary Innovation

Renowned for its precision and innovation, Maison Louis Francois offers chefs and artisans globally a trusted selection of high-functioning ingredients. Their fish gelatin delivers clean, consistent results with the adaptability today’s modern kitchens require—especially when alternative sourcing or dietary considerations come into play.