TÖUFOOD INSTÄNGEL

TÖUFOOD INSTÄNGEL
Pork gelatin powder 220 Bloom. It is a protein gelatin, obtained from porcine collagen. Not all gelatins have the same gelling power. This is measured by a value called Bloom, which can vary between 50 and 300. The higher the Bloom number, the greater the gelling power of the gelatin.

It is used in savory dishes, such as classic aspics, for example, but it is in pastry that it reveals its full potential, whether for smooth gelling or for stabilizing foamy, mousse-like structures. Gelling produces a soft and malleable final texture. Good hydration is achieved by mixing the gelatin with 4 times its volume in cold water and gently heating the mixture in the product to be gelled. Then, wait until it is lukewarm and let it rest in the refrigerator. It can also be applied cold, mixing and letting it rest at room temperature for 20 minutes to 1 hour.

HOW TO USE:
A dosage of 15–25 g/L in powder form or 60–100 g/L in paste form is recommended after hydration.

A typical sheet of gelatin is equivalent to 5–6 g of Instäntgel.

FORMAT:
400 g package.