Description French Gelatin 240 Bloom, 90 g

French Gelatin 240 Bloom, 90 g

Premium-quality gelatin for desserts, mousses, jellies and pastry creations

French Gelatin 240 Bloom is a high-quality gelling agent widely used in professional and home baking. With its strong gel strength of 240 Bloom, it provides excellent stability, clarity, and texture in a wide range of desserts.

Perfect for mousse cakes, panna cotta, no-bake cheesecakes, jellies, marshmallows, mirror glaze, creams, and confectionery applications.

Benefits

• High gel strength – 240 Bloom

• Premium French quality

• Stable and reliable texture

• Neutral taste

• Easy to dissolve and use

• Suitable for professional and home baking

• Economical consumption

Who Is It For

Ideal for:

• Home bakers

• Professional pastry chefs

• Restaurants and cafés

• Confectionery production

How to Use

1. Soak gelatin in cold water (1:5–1:6 ratio).

2. Leave for 10–15 minutes to bloom.

3. Heat gently until dissolved without boiling.

4. Add to the recipe as directed.

Specifications

• Type: Food-grade gelatin

• Origin: France

• Gel Strength: 240 Bloom

• Weight: 90 g

• Form: Powder

Storage Conditions

Store in a cool, dry place at temperatures below 25°C and relative humidity below 75%.