Features
With a gelatinization force of 180 Bloom, its gelling speed is one of the slowest but begins to form compact gels below 15ºC (59ºF). It is thermoreversible between 35ºC/95ºF and 40ºC/104ºF. It resists freezing, but we recommend to enforce it with other ingredients to avoid syneresis.
For the best application, hydrate soaking in cold water for about 5 minutes. Drain and dry well, dissolve immediately in a warm media with moderate stirring until a total dissolution is achieved. Do not boil.
It acts in approximately 20 minutes, although it is better to leave to set completely for at least 4 hours.
Store in a cool, dry place.
Gsh180comes in transparent leaves, neutral in color, aroma and taste.
Applications
Ideal thickener in creams, mousses, desserts, giving a soft and flexible consistency in any sweet or salty recipe in which a slight gelling or water retention is required.
Being a protein with aerating capacity, if any liquid is gelled with a high proportion of gelatin (about 16 gr / Kg), and once set it is broken with an electric beater to whip it, an interesting aerial texture known as “false sponge cake” can be obtained.
Curiosities
Sometimes gelatin sheets are also called “fish gelatin” and surely many of us thought that this was its origin. Gelatin sheets, and most of the animal gelatins produced and consumed, are made from the collagen of different animals, in fact, the vast majority of gelatin produced comes from pork or cow and very little really originates from fish collagens.
Dosage
5 – 10 units / Kg
10 – 20 gr / Kg
1 unit Gsh180 = 2 gr
