Gelatin is a natural health food, being a pure protein derived from animal raw material that contains collagen and is an extremely versatile hydrocolloid, allowing endless applications.
"Bloom" is a measure of the strength or consistency of gelatin, so a gelatin with a value of 220 bloom is considered quite strong and firm. This makes 220 bloom gelatin powder suitable for a variety of uses in cooking.
This type of instant powder product has extremely rapid solubility, which makes it easier and faster to process food products while saving time and ensuring precision during dissolution and hydration, respectively.
Instant gelatin helps users make the most of its gelling, emulsifying, thickening and stabilizing properties, saving time and energy.
Saporepuro Instant Jelly is optimized to be soluble already at low temperature (2-15°c) with very fine particle size (80 mesh) with bloom of 220.
The special characteristics of instant gelatin are highly valued in various industries.
They are perfect for the production of mixtures and systems, as well as for direct application in the final product.
Ingredient Name: pork gelatin
Function: emulsifier, binder, gelling agent, protein source, stabilizer
Physical Form: Solid, Powder
Labeling Statements: clean label, non-GMO, allergen-free, fat-free, cholesterol-free
End uses: gummies, candies, beer, processed meat products, fruit juices, puddings, cakes, filling applications, cookies and cookies, marshmallows, confectionery, wine
How to use gelatin powder:
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Hydration: Gelatin powder must first be hydrated in cold water. Generally, you use 1 part gelatin powder to 5-6 parts cold water. For example, for 10 grams of gelatin powder, you will need about 60 grams of cold water.
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Incorporation: After hydrating the gelatin, mix it well with cold water and let it sit for about 5-10 minutes. The gelatin will absorb the water and become a gelatinous mass.
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Heating: Gently heat the gelatin mixture over low heat or in the microwave until it becomes liquid and clear. Be sure not to bring it to a boil.
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Usage: You can now incorporate liquid gelatin into your recipe. You can add it to creams, puddings, mousses, ice creams, sauces or any preparation that requires texture and gelling. Gelatin powder is also often used to make fruity jellies or chewy desserts.
Here is a simple recipe for making panna cotta with gelatin powder:
Panna Cotta with Strawberries:
Ingredients:
- 500 ml of cream
- 100 g of sugar
- 10 g gelatin powder (220 bloom)
- 100 ml of milk
- Vanilla or vanilla extract
- Fresh strawberries for decoration
Instructions:
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Put the gelatin powder in a bowl with the cold milk and let it hydrate for 5-10 minutes.
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In a saucepan, heat the cream, sugar and vanilla over medium-low heat until the sugar has completely dissolved.
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Remove the cream from the heat and add the gelatin-milk mixture, stirring well until the gelatin has completely dissolved.
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Pour panna cotta into desired cups or molds and let cool to room temperature.
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Cover the cups with plastic wrap and refrigerate them for at least 4 hours or until the panna cotta has solidified.
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Before serving, garnish with fresh strawberries or strawberry sauce.
Gelatin powder 220 bloom will give your panna cotta a soft, silky texture.
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Actual shipping time and delivery date may vary depending on the local postal service in your area.
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Our products are food ingredients, not supplements or medicines, although they can perform useful functions for a person's well-being.
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