gelatines with animal origin gelatines with animal origin

traditional instant hot instant cold

Thermoreversible between 35° - 40°  Freezeble  Gelling temperature <15 Thermoreversible between 35° - 40°  Freezable  Gelling temperature <15
textures textures
Dissolves at 45°  Soft and flexible gel Dissolves in cold with strong agitation or mixing in hot  Soft and flexible gel
pannacotta
1u 2g
sponge
180 BLOOM
Gelatine sheets 180 Dose: Gelation speed: 1u 6g
Gelatine with animal origin pork 5-10 u/kg Slow 180 BLOOM
2 kg
10-20 g/kg Dose: Gelation speed:
Instangel
58000016
Hydrate in cold water for some minutes. Gelatine with animal origin pork
Dry well and heat in liquid until comple-
30-60 g/kg Fast
No allergens 250 g 02180078 6u
tely dissolved. Acts in about 20 min. Apply in cold. Acts in 20 minutes aprox.

gelatine
500 g 58000008 6u

interior
10 kg 58000009

1 u 2,3 g 230 BLOOM mousse No allergens

Gelatine sheets 230 Dose: Gelation speed:

Gelatine with animal origin pork 5-10 u/kg Fast

2 kg
10-20 g/kg
58000022
Hydrate in cold water for some minutes.
No allergens Dry well and heat in liquid until comple-
tely dissolved. Acts in about 20 min.

hot
180 BLOOM 1u 5g

cold mousse Instangel fast

Dose: Gelation speed:
30-50 g/kg Very fast Gelatine with animal origin pork
1 u 1,8 g Apply in cold. Acts in 10 minutes aprox.

cream
220 BLOOM 400 g 58000014 6u

Gelatine hot powder Dose: Gelation speed: No allergens

Gelatine with animal origin pork 8-16 g/kg Intermediate
500 g 58000007 6u Dissolves in hot liquid with strong
agitation.
2,3 kg 58000017 2u

10 kg 58000019

Allergens: Ingredients: 
glazed marshmallow aspic 220 BLOOM 1 u 4,5 g
1 u 1,8 g
220 BLOOM Dose: Gelation speed: Instangel beef
Beef gelatine 20-45 g/kg Fast Gelatine with animal origin beef
Dose: Gelation speed:
Dissolves in cold with strong agitation.
Gelatine with animal origin beef 8-16 g/kg Intermediate 500 g 58000015 6u

750 g 58000001 6u Dissolves in hot liquid with

Allergens: Ingredients: 

foam
strong agitation.
3,5 kg 58000056 2u

No allergens

GELIFICATION POWER & BLOOMS

Equivalence ratio in grams of two gelatines according to their gelification TABLE OF EQUIVALENCES OF ANIMAL GELATINES
1 u 1,2 g powers in Bloom degrees
Gelatine Gelatine
250 BLOOM 260 0,48 0,55 0,62 0,67 0,73 0,78 0,83 0,87 0,91 0,96 1 Gelatine hot in Beef Fish Instangel Instangel * Gelatine mass
sheets 180 sheets 230 Instangel (g)
Fish gelatine 240 0,5 0,58 0,64 0,7 0,76 0,81 0,86 0,91 0,95 1 1,04 (sheet)* (g) (sheet)* (g)
powder (g)* gelatine (g)* gelatine (g)* fast (g) beef (g)
Mix powdered gelatine with
220 0,52 0,6 0,67 0,73 0,79 0,85 0,9 0,95 1 1,04 1,08 1 2 1,15 2,3 1,8 1,8 1,2 6 5 4,5 cold water in proportion
Gelatine from fish animal origin 1 (gelatine) to 5 (water).
200 0,56 0,63 0,7 0,77 0,83 0,89 0,94 1 1,04 1,09 1,14 2 4 2,3 4,6 3,6 3,6 2,4 12 12 9
500 g 58050097 6u
180 0,57 0,67 0,74 0,81 0,88 0,94 1 1,05 1,1 1,15 1,2
Hydrate for 20 minutes
3 6 3,45 6,9 5,4 5,4 3,6 18 18 12,5
BLOOM DEGREES minimum in order to get a
Measurement of 160 0,61 0,71 0,8 0,86 0,93 1 1,06 1,11 1,17 1,22 1,27 4 8 4,6 9,2 7,2 7,2 4,8 24 24 18
gelatine mass.
required force to 140 0,65 0,75 0,84 0,92 1 1,06 1,13 1,19 1,25 1,3 1,36 5 10 5,75 11,5 9 9 6 30 30 22,5 Can be conserved for 3 days
Allergens: Ingredients:  reduce a cylinder 120 0,71 0,82 0,91 1 1,08 1,15 1,22 1,29 1,35 1,41 1,47 6 12 6,9 13,8 10,8 10,8 7,2 36 36 27 at 5 °C.
12.7 mm of diameter 100 0,78 0,9 1 1,09 1,18 1,26 1,34 1,41 1,48 1,55 1,61 7 14 8,05 16,1 12,6 12,6 8,4 42 42 31,5
Dose: Gelation speed: on an elaborated gel
8 16 9,2 18,4 14,4 14,4 9,6 48 48 36
7-14 g/kg Intermediate surface, cooling a 80 0,87 1 1,1 1,22 1,32 1,41 1,5 1,58 1,66 1,73 1,8
9 18 10,35 20,7 16,2 16,2 10,8 54 54 40,5
solution of 6.67% at 60 1 1,15 1,29 1,41 1,53 1,63 1,73 1,82 1,91 2 2,08
Dissolves in hot liquid with 10 °C for 17 h. 60 80 100 120 140 160 180 200 220 240 260 10 20 11,5 23 18 18 12 60 60 45
262 strong agitation. 263