Features
With a gelatinization force of 220 Bloom, its gelatinization speed is medium, although it begins to form compact gels below 15ºC (59ºF). It is thermoreversible between 35ºC/95ºF and 40ºC/104ºF. It resists freezing, although as in the case of other animal gelatins, it is advisable to reinforce it to avoid syneresis.
Store in a cool, dry place.
Comes in powder form, of neutral smell and taste.
Applications
Gbo220 is ideal to give consistency to creams, mousses, and desserts with soft and flexible textures, being a direct substitute for gelatin leaves and without any problems derived from this substitution.
Curiosities
The Bloom method or strength of the gel aims to create an international standard that describes the hardness of a gelatin numerically. To do this, Oscar Bloom devised a machine to determine this grade. Thanks to this method, a cook can control the proportion of gelatin and anticipate the result achieved in the recipes.
