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Gelatin Powder 200 Bloom (1kg) - Louis Francois

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

₫1,505,000

Tax included

Description

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.

Composition

Temperature: Dry
Origin: France

Reference Code

LOU0604-107

About Louis Francois

With a century of experience creating premium products, Louis Francois is a leader in speciality and technical baking ingredients. Focused on innovation and precision, the company creates products that are essential to all pastry chefs.

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