Fish Gelatin Powder 200 Bloom - 1Kg

Mousse, Bavarian Cream, Marshmallow, Aspic, Jelly, Candy…

Dosage:10 to 20 g/kg or 1 to 2%

• It is highly recommended to prepare a gelatin mass with the following steps:
  Swelling: Rehydrate the gelatin in cold water (7* its weight) with moderate stirring. Let the mixture rest for 1 hour.
• Melting: Melt the mixture at 55°C without exceeding 80°C, maintain this temperature until completely dissolved.
• Gelling and Use: Cover with plastic wrap directly on the surface and refrigerate for 24 hours before use to achieve optimal gelling of the mass.