Features
With a gelatinization force of 250 Bloom, its gelatinization rate is medium, although it begins to form compact gels below 15ºC (59ºF). It is thermoreversible between 35ºC/95ºF and 40ºC/104ºF. Resists freezing well, although we recommend reinforcing it with a minimum amount of another water-capturing agent to fully avoid syneresis.
Soluble at 45ºC/113ºF, applying it with strong stirring.
Presentation in powder form, of smell and neutral taste.
Applications
Ideal as a thickener and gelling agent to creams, mousses, and desserts with a soft and flexible consistency.
Curiosities
The Bloom test was created by Oscar Bloom, who developed a procedure and deviced a machine to determine a the strength of the gels.
This way, an international standard (º Bloom) was created to determine numerically the hardness of a gelatin. Since then, cooks can control the dosage ratios and anticipate the result of their recipes.
Recipes
