Fish gelatin powder (gold strength 200 bloom) 100 g

Louis François

Louis François



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Gelatin is an odorless, tasteless thickening agent that forms a gel when combined with liquid and heated. Gelatin is used to prepare bavarois, panna cotta, jellies,... etc.

Applications : molded desserts, cold soups, trifles, aspic, marshmallows, and confectioneries such as Peeps, gummy bears, candy corn, and jelly beans. Gelatin may also be used as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese. It is often added to reduced-fat foods to simulate the mouthfeel of fat and to create volume without adding calories.

Repackaging by Labo&Gato.

More details

Fish gelatin powder (gold strength 200 bloom) 100 g - Average rating: 10 - Best rating: 10 - Number of reviews: 8

9,05 €

More info

Ingredient: fish gelatin.

Directions for use : 60 à 150g/L.

Do not boil or gelatin will not set.


Elodie C. le 08/09/2018 Très bon produit en petit conditionnement! Juste parfait et pas cher
Adèle C. le 02/04/2019 Parfait pour mes entremets etc.
Dominique B. le 23/11/2016
Lamoulie S. le 07/12/2019
Gélatine en poudre
Gunay c. le 09/02/2018 Super je viens de m'en servir et c'est parfait.
Sera c. le 08/06/2018 oui
Je recommande
Djamila L. le 12/09/2019 Très très bon produit facile d'utilisation je recommande.
gélatine de poisson
Annette B. le 13/04/2021 Pas encore utilisée

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