Beef gelatine powder, 60 g

Beef gelatine powder, 60 g

Beef gelatine powder is the versatile base ingredient that pairs with almost any dessert in your bakery. Whether you want to stabilise a light mousse, bind a fruit insert for a cake, or pour a glossy icing: this flavour-neutral Gelling agent from beef with a Bloom index of 150 integrates reliably into your recipes and hits exactly the consistency you have in mind.

A Gelling agent that suits many creations

From panna cotta and Bavarian cream to fruity fillings and jams: the powder binds creams, mousses, puddings, and desserts alike. Because it stays flavour-neutral, it won't alter your flavours and can be freely combined with chocolate, fruit, vanilla, or coffee.

Dose precisely for the desired firmness

The quantity determines the result: around 20 g per litre of liquid gives a soft, creamy set, ideal for mousses and delicate creams. For firm puddings that turn out cleanly without dripping, stir in around 40 g per litre. This way you keep full control with every combination.

How to prepare it successfully

Add the required amount of powder to your liquid and warm the mixture, stirring constantly, to around 40 °C until the Gelatine has completely dissolved. Important: do not bring the mixture to the boil, as this will cause it to lose its gelling power. Then let everything cool down and place it in the fridge to set.

Why doesn't Gelatine work with every fruit?

Fresh pineapple, kiwi, papaya, mango, and ginger contain enzymes that prevent gelling. If you want to combine these fruits with Gelatine, bring them briefly to the boil first — the heat deactivates the enzymes and the mixture will gel again as desired.

Whether your next project is a silky panna cotta, a multi-layered cake, or a fruity jam: with this Beef gelatine powder you always have the right base for countless combinations close at hand.