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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.
₫1,505,000.00
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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
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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Bloom is a unit used to measure the gel strength of gelatine. The higher the Bloom number, the stiffer the gelatine will be.