Gelatin F is a deodorized fish gelatin, whose Bloom degree (gelling power) is 200, and therefore corresponds to a “Gold” gelatin level.
Properties: Gelling agent
RECIPES WITH GELATIN F
Recommended dosage: 0.3 - 10%.
Recommendations for use: • Hydrate Gelatin F cold in 5 to 10 times its weight in water for a minimum of 1 hour
• Bring the preparation to be gelled to a boil without Gelatin F
• Then add the required amount of hydrated Gelatin F and mix vigorously
• Pour the mixture into the desired mold and leave to cool in the refrigerator
Typical applications include: mousses and espumas, ice creams, aspics, confectionery (marshmallows, jelly candies, etc.), Bavarian creams, textured alcohol for cocktails, etc.
Comment / Limitations: the melting temperature of the gel obtained with Gelatin F is lower than that of Gelatin P or Gelatin B (about 30°C). This difference is interesting for the “melt in the mouth” factor and the release of aromas during tasting. Gelatin makes it possible to gel solutions that are very rich in alcohol. Be careful, gelatin is sensitive to hydrolysis by protease enzymes (kiwi, pineapple, papaya, peach, mango, guava, fig and ginger).
The trick is to calculate the dosage equivalents at different Bloom degrees:
For example : a recipe based on 10 g of gelatin at 180 Bloom, to result in 200 Bloom: 180x10/200 = 9 g