Louis Francois Fish Gelatin Powder 240 Bloom is a high-strength gelling and stabilizing agent made from fish skin. It creates a firmer, more elastic gel than lower bloom gelatins, making it a strong choice for confectionery, structured desserts, gelées, terrines, and other applications where you want a more robust set. It also has a clean, neutral flavour and is Kosher certified.
Use
For standard use, disperse 10 g gelatin in 200 ml cold water and let it bloom for 1 to 2 hours, then heat gently in a water bath at 65 to 70°C until fully dissolved. It can also be dissolved more quickly in very hot water with vigorous whisking, though that may create foam. Avoid prolonged boiling, as excessive heat can weaken its gelling power.
Recommended Dosage
A practical starting point is 10 g gelatin per 200 ml water. Adjust from there depending on the firmness and elasticity you want in the final product.
Applications / Practical Uses
- Gummies and marshmallows
- Terrines and gelées
- Panna cottas and structured plated desserts
- Mousses and mirror glazes
- Layered or modern pastry applications that need a stronger set
Observations
White powder with a neutral taste and no odour. It dissolves in hot water and is designed for clean, consistent performance when a firm, elastic gel is needed.
Differences from Other Gelatins
Compared with 200 bloom gelatin, this 240 bloom version gives a stronger, firmer, and more elastic set. That makes it better suited to confectionery, structured desserts, and applications where extra strength matters, while lower bloom gelatin is better for softer, more delicate textures. It can also be a useful alternative for people who prefer to avoid pork- or beef-based gelatin.
Origin
Made from fish skin and packed in France.
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Inventory Last Updated: May 12, 2026
