About This Product
Louis Francois Fish Gelatin Powder 240 Bloom is an ultra-performance gelling and stabilizing agent derived from fish skin. It offers a superior bloom strength of 240, providing a firmer and more elastic gel compared to lower bloom gelatins, such as the 200 Bloom variant, which creates a softer texture. This distinction makes the 240 Bloom version particularly suitable for applications requiring robust structure and set, like gelées, terrines, and confectionery.
Renowned for its clean, neutral flavour and high solubility in hot water, this fish gelatin is particularly favoured for its consistency and performance. Unlike similar products on the market, it is less prone to forming undesirable foam when prepared correctly, providing more reliable and precise results for culinary professionals. Its Kosher certification also makes it suitable for a wider range of dietary requirements.
Use:
Incorporation:
For optimal gelling, disperse 10 g of powder into approximately 200 ml of cold water, allowing it to swell for 1 to 2 hours. To ensure complete melting, heat the mixture in a water bath at 65–70°C, maintaining the temperature until fully dissolved (15–20 minutes). For rapid preparation, dissolve directly in boiling water (80–90°C) while whisking vigorously. This method is ideal for concentrated solutions (>20%) but may cause foaming, which can be mitigated by allowing the mixture to settle or removing bubbles using a vacuum technique.
Dissolution:
Fish Gelatin 240 Bloom is soluble in hot water but sensitive to high temperatures, which can damage its gelling power. Avoid boiling the gelatin to maintain its structural integrity.
Application:
Ideal for a wide range of culinary and food processing applications:
- Confectionery: Creates firm and elastic textures in gummies and marshmallows.
- Culinary Preparations: Adds structure to terrines, gelées, and panna cottas.
- Molecular Gastronomy: Preferred for creating resilient gels in spherification and layered desserts.
- Dietary Sensitivity: Suitable for those who avoid pork or beef-based gelatins, offering a Kosher and pescatarian-friendly option.
- Pastry and Desserts: Enhances stability in mousses and mirror glazes.
Difference Between 240 Bloom and 200 Bloom:
The 240 Bloom gelatin forms stronger and more elastic gels compared to the 200 Bloom version, which is softer and more flexible. This difference is crucial when selecting the appropriate gelatin for specific textures and culinary applications. The 240 Bloom version is favoured for its robustness in confectionery and structured desserts, while the 200 Bloom is suitable for softer, more delicate gels.
Observations:
White powder, neutral taste, odorless.
Elaborations:
Terrines, fruit gelées, marshmallows, panna cottas, mirror glazes, and culinary foams.
Origin:
Fish skin.
Recommended Dosage:
10 g of gelatin per 200 ml of water.
Suitable for:
Kosher, pescatarian, gluten-free, and allergen-free applications.
Packed in France
Maison Louis Francois: Over a Century of Innovation
A pioneer in gelling and stabilizing agents, Maison Louis Francois continues to set the standard in the culinary world. From traditional confectionery to avant-garde molecular gastronomy, their commitment to quality and innovation ensures reliable and consistent results.
