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