220 Bloom Powdered Gelatin – Professional High Quality | SaporePuro

SaporePuro 220 Bloom Powdered Gelatin is a natural protein of porcine origin, obtained through the controlled hydrolysis of collagen. It is an extremely versatile hydrocolloid, widely used in the food, confectionery, technical, and functional sectors for its gelling, thickening, stabilizing, and emulsifying properties.

✅ Technical features

Type: instant powdered gelatin
Origin: porcine skin
Appearance: beige powder, 140-mesh particle size

🧪 Main functions

✔️ Gelling agent: forms stable, elastic, and transparent gels
✔️ Thickener: improves the texture of sauces, creams, and desserts
✔️ Stabilizer: provides cohesion and strength
✔️ Technical emulsifier: helps disperse fats and liquids
✔️ Protein source: over 90 g of protein per 100 g of product

🍮 Applications

Perfect for professional and industrial applications in:

gummies, marshmallows, fruit jellies
puddings, panna cotta, mousses, inserts, and glazes
biscuits, baking mixes, and fillings
savory gelled dishes, aspic, cold soups
beer, wine, and juices for clarification or structure

🥄 How to use

Hydration: mix 1 part gelatin with 5–6 parts cold water (e.g., 10 g + 60 g water) and let stand for 5–10 minutes.
Dissolving: heat over low heat or in the microwave until completely dissolved (do not boil).
Use: incorporate the liquid gelatin into the recipe and let cool to activate gelation.

📌 Recommended dosage: 0.5% to 1% of the total weight of the preparation.

🍓 Example recipe – Strawberry Panna Cotta

Ingredients:
500 ml heavy cream
100 ml milk
100 g sugar
10 g SaporePuro 220 Bloom powdered gelatin
Vanilla, as needed
Fresh strawberries for decoration

THE IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT