Louis Francois - Bovine Gelatin Powder - 200 Bloom, 1KG/2.2LBS

Louis Francois Bovine Gelatin Powder – 200 Bloom, 1KG/2.2lb – Pure, High-Strength Gelling

Create exceptional desserts and savory dishes with Louis Francois Bovine Gelatin Powder, 1KG (2.2lb), a premium food-grade gelatin derived from beef with a 200 Bloom strength. This odorless, tasteless powder delivers high gelling power and crystal-clear results, ideal for professional pastry chefs and home cooks crafting panna cotta recipes, fruit jellies, mousses, or aspics.

Why Choose Louis Francois Bovine Gelatin Powder?

• Premium Quality: 100% bovine-derived collagen protein, 200 Bloom strength, ensuring firm, clear gels. Odorless, tasteless, high clarity. Certified Gluten-Free, Kosher Dairy, and fat/carb-free. Nutritional per 100g: 356 kcal, 0g fat, 0g carbs, 89g protein, 0.2g minerals, 0.1g sodium.
• Versatile Use: Ideal for jellies, mousses, panna cotta, aspics, marshmallows, gummies, and cake fillings. Perfect for dessert gel recipes. Dosage: 60-150g per liter of liquid (6-15%). Also used as a stabilizer or texturizer in yogurts and jams.
• Distinctive Properties: Swells in cold water, fully soluble in hot water (50-60°C), forming stable, clear gels. Sensitive to high temperatures (avoid boiling) and bacterial action. Outperforms lower-quality powders like Knox in clarity and neutrality for chocolate dessert recipes.
• Convenient Size: 1KG (2.2lb) resealable package ensures freshness for bulk pastry needs. Soak in cold water (1:6 ratio, 15 min), then melt before incorporating. Store at 15-25°C (59-77°F) in a cool, dry, odor-free environment.
• Dietary Note: Contains bovine gelatin; not vegan or suitable for those avoiding beef. May contain traces of allergens due to shared facilities. Check labels for allergens.

Effortless Gourmet Creations

Use Louis Francois Bovine Gelatin Powder to craft silky panna cotta recipes or stable fruit jellies. Customers praise its high clarity and reliable gelling compared to other brands, though some note careful hydration is needed to avoid clumping (soak thoroughly). Pair with Valrhona’s Manjari 64% or Cacao Barry’s Tanzanie 75% for vibrant chocolate dessert recipes. Store for up to 24 months.

Why Louis Francois?

Since 1908, Louis Francois, founded in Paris by a self-taught inventor, has pioneered high-quality gelling agents and stabilizers. Their bovine gelatin, sourced from beef, ensures consistent performance, making it a chef’s choice for high-end pastry creations.

Order Now & Craft Stunning Masterpieces!

Transform your desserts with Louis Francois Bovine Gelatin Powder, 1KG. Perfect for gelatin dessert recipes or savory applications, this powder delivers unmatched clarity and reliability. Buy now and create unforgettable gourmet experiences!