Powdered bovine gelatin is an essential technical ingredient for professional-quality gel preparations. Derived from 100% bovine collagen, it offers a gelling strength of 200 Bloom, equivalent to that of conventional sheets. Its powder form enables rapid, homogeneous hydration, particularly with a blender. Ideal for mousses, entremets, confectionery or jellies, this gelatin can be precisely dosed for consistent results. Packaged in 450 g tins, it is ideally suited to artisanal or laboratory use. Recommended dosage: Instructions for use: Technical note:
20.61HT
Gelatin is an indispensable ingredient in many culinary recipes, particularly in pastries, confectionery, molecular gastronomy and cold preparations. Our bovine gelatin powder, packaged in 450 g tins, offers technical performance, ease of use and consistent quality. Made from 100% bovine collagen, it has a gelling strength of 200 Bloom, perfectly suited to the requirements of professionals and creative cooking enthusiasts alike. Gelatin is a natural protein obtained by hydrolysis of the collagen present in animal skin and bones. In our case, it is exclusively of bovine origin, guaranteeing clear traceability and a precise functional profile. It comes in the form of a fine, light-beige, perfectly homogeneous powder, which keeps well and can be dosed with great precision. Its particularity lies in its gelling power of 200 Bloom, which corresponds to the standard strength used in most traditional recipes. It therefore offers direct equivalence with conventional gelatin sheets, while enabling more flexible and precise dosing, essential in professional preparations. Unlike foil, powdered gelatin has a number of advantages that make it a preferred ingredient in pastry and confectionery laboratories: Fast, even hydration: simply disperse in cold water at 5 to 6 times its weight, then heat slightly to dissolve. Better dosage control: gelatin powder can be weighed precisely to the gram, so textures can be adjusted as required. Prolonged shelf life: stored properly, it keeps longer than the leaf version, with no change in potency. Consistent results: stable texture, even grip, perfect transparency. Versatile: suitable for a multitude of cold or warm, sweet or savoury preparations. Bovine gelatin powder is used in many recipes for its ability to provide structure, firmness and elasticity: Mousse, bavarois, charlottes Custards, panna cotta Stable layered entremets or inserts Marshmallows, jelly beans Fruit pastes Flavored jellies, fruit in jelly Aspics, salted jellies Terrines and mousses Clarification of broths (gelatin used as an adjuvant) Spherification, aromatic beads Decorative gel films Flavored jellies in molecular gastronomy The use of powdered gelatin requires proper hydration before incorporation: Weigh out the quantity of gelatine required for your recipe. Rehydrate in 5 to 6 times its weight in cold water. Example: 10 g gelatin + 50 to 60 g water. Mix thoroughly, ideally with a blender to avoid lumps. Allow to swell for a few minutes. Melt gently, without boiling, then stir into warm or hot mixture. Note: 1 g of 200 Bloom gelatin powder is equivalent to approximately 1 sheet of standard gelatin. Origin: animal, 100% bovine Strength: 200 Bloom Appearance: fine, light beige powder Packaging: 450 g resealable tin DLUO: 24 months after manufacture (store in a cool, dry place) Solubility: excellent in cold water, followed by melting at low heat Allergens: not known (check against supplier batch) To preserve all its functional properties, gelatin powder should be stored in a dry place at room temperature, away from light and moisture. Close can tightly after each use. Our gelatin has been selected to meet the needs of food professionals: pastry chefs, chocolatiers, ice-cream makers and caterers, as well as technical cooking enthusiasts. It guarantees even setting, high purity, optimal conservation and controlled dosage. Used in laboratories and craft workshops alike, it is a professional alternative to sheet gelatin, with greater flexibility and ease of use.
1. Where does it come from? It is made from 100% bovine collagen, without pork, and guarantees excellent traceability. Not certified halal or kosher. 2. What does “200 Bloom” mean? This is the gelling strength. 200 Bloom is the standard strength used in pastry-making, ensuring a firm, stable texture. 3. How to use it Rehydrate in 5 to 6 times its weight in cold water, allow to swell, then melt gently before incorporation. 4. What is the equivalence with leaves? 1 g 200 Bloom powder ≈ 1 sheet classic gelatin. Simple conversion to adapt your recipes. 5. What are its applications? Mousses, panna cotta, bonbons, aspics, savoury jellies, spherifications… It is suitable for both sweet and savoury recipes. 6. Suitable for vegetarian diets? No. Gelatin is of animal origin. For a vegetable alternative, use agar-agar or pectin. 7. How to store it Store in a dry place, away from moisture and heat. Shelf life: 24 months. 8. Why choose the powdered version? More precise dosing, rapid hydration, better shelf life and consistent results. Ideal for professional use. Order your box of 450 g of 200 Bloom powdered bovine gelatin now, and add the perfect hold to all your sweet and savoury creations!
Bovine gelatin powder – 450 g
C/S. Depending on desired texture.
Mix with a blender for perfect hydration.
Same gelling strength as gelatin sheets.
21.15TTC
Description
Bovine gelatin powder – Box 450 g – Force 200 Bloom
What is powdered bovine gelatin?
The benefits of gelatin powder
Culinary applications
In pastry :
In confectionery :
Savoury cooking :
In creative gastronomy :
Instructions for use
Technical data
Conservation
Why choose our powdered bovine gelatin?
FAQ
Additional information
Weight
0.45 kg
Dimensions
10 × 19 × 10 cm
FR
DE