LOUIS FRANCOIS Fish Gelatin Powder – 200 Bloom, Halal & Pescatarian

Louis Francois Fish Gelatin 200 Bloom is a fish-based gelling agent for pastry, confectionery, and savoury applications. It gives a soft to medium-firm gel with a clean finish, neutral flavour, and good clarity, making it a strong choice for mousses, jellies, aspics, marshmallows, and other preparations where you want classic gelatin performance in a non-mammalian format.

Use

Sprinkle the gelatin into cold water at about 5 times its weight, stir gently, and let it bloom for at least 1 hour. Melt at around 55°C until fully dissolved, without exceeding 80°C. Once melted, keep refrigerated with film in contact and use within 24 hours.

Recommended Dosage

Use at 1 to 4% of total recipe weight, depending on the texture you want:

• 1 to 2% for soft-set preparations
• 2 to 4% for firmer applications such as jellies or molded inserts

Applications / Practical Uses

• Mousses, panna cottas, and creamy desserts with a delicate set
• Jellied inserts and aspics
• Marshmallows, jelly candies, and chewy confectionery
• Foams and aerated preparations that need structure and elasticity
• Clarification of consommés and juices

Observations

Fine white, odourless powder with a neutral taste. It hydrates in cold water, melts in warm water, and gives a soft to medium-firm gel with a clean finish. This format is also practical for precise scaling and easy adjustment across different batch sizes.

Differences from Other Gelatins

Compared with bovine gelatin 200 bloom, fish gelatin generally gives a slightly softer gel and lower thermal stability. Compared with porcine gelatin 200 bloom, it offers a similar clean finish but is better suited to customers looking for a fish-based alternative. Compared with higher-bloom fish gelatin such as 240 bloom, this 200 bloom version is the better choice when you want a more delicate set rather than a firmer, more elastic gel. For production use, the powder format also gives more flexibility than sheets when you want precise scaling or easy batch adjustments.

Origin

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