Gelatin Powder 200 Bloom (1kg) - Louis Francois

₫1,505,000
Tax included

Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.

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THE COMPANY LOUIS FRANCOIS - Food Ingredients – Since 1908
A legacy and a 100% French Know How

Food grade gelatine powder derived from pork.
Category A: derived from pork skin and bones.
Gelling agent.

Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.
.
Same uses as 200 bloom powder gelatin.
LOU0604-107

Data sheet

Temperature
Dry
Origin
France

Specific References

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