Gelatin - Fish Powder - Cuisine-tech

Gelatin - Fish Powder - Cuisine-tech

SKU: CT1056
$36.82Price

Gelatin - Fish Powder 

1 lb. Cardboard Cylinder

 

CuisineTech
 

 

Manufactured by hydrolysis of collagen extracted from the skin of warm water fish like tilapia. It has many of the same characteristics as 250 bloom pork or beef gelatin except that it melts at a lower temperature. For example, a 250 bloom pork/beef gelatin may melt at 30ºC/ 86ºF while a 250 bloom fish gelatin would melt at approximately 25ºC/ 77ºF.
 

Storage Conditions:  Dry and cool (68- 72ºF, 20- 22ºC)
 

Applications: To gelify and thicken mixtures

Directions: To dissolve fish gelatin, we recommend adding the gelatin to room temperature

water with good agitation and heating to 30ºC/ 86ºF.

This will dissolve the gelatin in ten minutes.

Home  -  Products  -  Specials  -  Contact  -  About

Pastry Chef Resource Inc.