Features
With a gelatinization force of 220 Bloom, its gelatinization speed is medium, although it begins to form compact gels below 15ºC/59ºF. GpH220 is thermoreversible between 35ºC/95ºF and 40ºC/104ºF and resists freezing, although it is advised to mix with another water binding ingredient to avoid syneresis.
Being designed to be applied hot, its previous hydration is not necessary.
Comes in powder form, of neutral smell and taste.
Applications
Ideal to give structure to creams, mousses, desserts, soft and flexible consistency.
Curiosities
Bloom’s test is a method to calculate and stablish the strength of a gel. It was developed by Oscar Bloom, to create an international standard that could describe numerically the hardness of a gelatin.
Thanks to this method, a cook can control and compare the different gelling agents and its capacity, choose among them, calculate the dose rates and anticipate a resulting texture.
