TÖUFOOD FISHGËL
DESCRIPTION
FISHGEL – FISH GELATIN POWDER
Fish gelatin powder, one of the most widely used gelling agents in Western cuisine, both in savory preparations and in pastry. It is ideal for classic aspics and excellent for smooth gelling and stabilizing foamy, mousse-like structures.
CHARACTERISTICS AND APPLICATIONS:
Not all gelatins have the same gelling power, measured by the Bloom value, which ranges from 50 to 300. The higher the Bloom number, the greater the gelling power. Fishgel has a Bloom value of 200, and this value, along with 220, is the most common.
For proper hydration, mix the gelatin with four times its volume of cold water, gently warming the mixture in the product to be gelled. Then, wait until it is lukewarm and let it rest in the refrigerator for at least four hours.
USUAL DOSAGE:
15–25 g per kg of liquid.
FORMAT:
Available in 600g and 130g packs.