Description
KEY FEATURES
Fish gelatin is the most widely used gelling agent in Western cuisine, both in cooking and in pastry.
It is used in cooking, as in the traditional “aspic”, for example. But it is precisely in pastry where it can be extremely useful for making fragile jellies or for stabilizing mousse-like foam structures.
Not all jellies have the same gelling power. This is measured in Bloom, which can range from 50 to 300. The higher the degree of Bloom, the greater the gelling power of the gelatin. Fishgël has 200 Bloom, which is the most common, along with 220.
SHEET
Gluten Free, Halal, Kosher
Nutritional values per 100 g
| Energy | kcal 168 |
| KJ 704 | |
| Fats (total) | g 0 |
| of which saturated | g 0 |
| Carbohydrates (total) | g 82 |
| of which sugars | g 0 |
| Fibres | g 82 |
| Proteins | g 1 |
| Salt | g 1.2 |
| Sodium | g 0,48 |
