About Porcine (Pork) Gelatin

Louis Francois Porcine Gelatin Powder 200 Bloom is a high-quality, acid-treated pig skin gelatin, widely used in pastry, confectionery, and culinary preparations for its excellent gelling, binding, stabilizing, and emulsifying properties. This fine, odourless white powder has a bloom strength of 200, offering a firm yet elastic texture ideal for mousses, jellies, terrines, aerated candies, and aspics.

Its neutral taste and reliable solubility make it suitable for both sweet and savoury applications. Compared to similar products, Louis Francois gelatin disperses and hydrates evenly, delivering consistent texture and clarity across a variety of recipes.

Use:

Incorporation:

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

• Melting: Warm the bloomed gelatin in a water bath at ~55°C, without exceeding 80°C, until fully dissolved. Stir to ensure there are no particles remaining.

• Storage: Use the melted gelatin within 24 hours, keeping it refrigerated with film contact to prevent drying.

Application:

• Pastry & Confectionery: For fruit jellies, inserts, glazes, and marshmallows

• Cream-Based Desserts: Stabilizes panna cottas, mousses, bavarois

• Savoury Preparations: For aspics, terrines, and consommé clarification

• Foams and Aerated Gels: Acts as a foaming agent in whipped textures

• Binding Agent: Helps hold form in molded or chilled recipes

Recommended Dosage:

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

• 1–2% for soft gels (panna cotta, mousse)

• 2–4% for firmer structures (jellies, candies, terrines)

Observations:

• White, odourless powder

• Hydrates in cold water, dissolves in warm water

• Gel strength: 200 Bloom

• Stable, with smooth texture and neutral taste

• Gelatin mass should be used within 24 hours for best performance

Elaborations:

• Soft fruit jelly insert for layered entremets

• Clear and sliceable aspic for cold savory dishes

• Elastic marshmallows with even texture

• Smooth vanilla panna cotta with clean demold

• Consommé clarification for clear presentation

Differences from Other Gelatins:

• Beef Gelatin (200 Bloom): Functionally similar in texture and bloom strength. Preferred for halal-sensitive or beef-based dietary preferences. Slightly more heat-stable than pork gelatin.

• Fish Gelatin (200 Bloom): Suitable for pescatarian and certain dietary-sensitive preparations. Has a lower melting point and softer texture compared to pork gelatin. Less thermally stable.

• Fish Gelatin (240 Bloom): Offers a firmer gel than 200 Bloom options, but may be more brittle and sensitive to heating. Often used when a more rigid structure is required, though it's generally more delicate to handle in warm environments.

• 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:

Gelatin derived from acid-treated pig skin (protein-based gelling agent).

Maison Louis Francois: A Legacy of Culinary Innovation

For over 100 years, Maison Louis Francois has delivered trusted, professional-grade ingredients to pastry chefs, chocolatiers, and food innovators worldwide. Their gelatin products meet the highest standards of clarity, texture, and functionality across a wide range of culinary uses.