Gelatins

Powdered gelatin is the most practical form for everyday pastry. See our Patissland gelatin powder. Advantages:

• Precise weighing: no waste, no extra sheets
• Long shelf life: 12 months in an airtight jar kept dry
• Quick rehydration: bloom in 5 times its weight in cold water for 5 minutes
• Calibrated gelling power: perfect consistency batch after batch
• Ideal for catering: no handling of fragile sheets

Standard dosage: 15 g of powdered gelatin per liter of preparation for mousses and bavarois. For mirror glazes, varies according to recipe.

For pastries that must comply with halal dietary rules, see our halal bovine gelatin Bloom 200 Gelita. Features:

• Certified halal bovine origin: compliant with Islamic dietary requirements
• Bloom 200: standard professional gelling power (gel firmness measurement)
• Gelita brand: world leader in technical gelatins for professional pastry
• 24 months shelf life in a closed jar
• Tasteless and odorless: compatible with all sweet preparations

This gelatin allows boutique pastry chefs and individuals to offer or create entremets, bavarois, and mirror glazes that are halal-compliant without compromising technical quality. Sought after by community bakeries and event orders.

Agar-agar is a natural gelling agent derived from red algae (Gelidium and Gracilaria species). See our agar-agar powder 500 g. It is the ideal alternative to animal gelatin for:

• Vegan pastry: 100% plant-based, compliant with plant-based diets
• Kosher and halal pastry: no animal components
• Firm and stable gels: holds at room temperature (gelatin melts at 30°C)
• Superior gelling power: 1 g of agar-agar = 4 g of powdered gelatin
• Hot activation: must be brought to a boil for 1 minute to activate

Typical application: 2 g of agar-agar per liter for soft gel, 4 g per liter for firm gel. See also the Patissland vegetable gelatin version for a practical alternative.

Yellow pectin is a gelling agent specific to highly sweetened fruit preparations. See our yellow pectin 500 g. Essential for:

• Fruit pastes: the absolute reference, gives the characteristic elastic and shiny texture
• Professional jams: quick setting at minimum 65% dry matter
• Citrus marmalades: perfect structure
• Fruit jellies: transparency and firmness
• Gummy candies: alternative to gelatin for firm textures

Typical dosage: 15 to 25 g per kg of fruit depending on the natural pectin content of the fruits used. See also pectin NH 500 g for mirror glazes and pectin 50 g format for occasional use.

Step-by-step method to successfully use powdered gelatin:

• Step 1 - Rehydration: weigh the gelatin, pour into a bowl, add 5 times its weight in cold water (e.g., 10 g gelatin + 50 g water). Let bloom for 5 to 10 minutes
• Step 2 - Verification: the gelatin must have absorbed all the water and formed a gelled mass
• Step 3 - Melting: melt in the microwave for 10-15 seconds or in a bain-marie until clear liquid is obtained
• Step 4 - Incorporation: add to the hot preparation (60-70°C) in a thin stream, whisking vigorously to homogenize
• Step 5 - Cooling: let cool, then refrigerate for at least 4 hours for full setting

Important: never boil gelatin, it loses its gelling power above 90°C.

Agar-agar is used differently from animal gelatin, simpler but with some precautions:

• Step 1 - Cold Mixing: pour the agar-agar powder directly into the cold liquid (milk, juice, water)
• Step 2 - Heating: bring to a boil while whisking constantly
• Step 3 - Activation: maintain boiling for at least 1 minute (otherwise it won’t gel)
• Step 4 - Pouring: pour immediately into molds, agar-agar sets at 40°C (very fast)
• Step 5 - Setting: 30 minutes at room temperature is enough (vs 4h for gelatin in the fridge)

Advantage: holds at room temperature, ideal for summer buffets and creations that travel.

For recipes using these gelling agents, see our Black Forest, our Three Chocolates, and our Royal Icing.

The 7 most common mistakes with gelatins:

• Boiling animal gelatin: loss of gelling power above 90°C
• Do not boil agar-agar: does not gel below 90°C
• Mixing with raw acidic fruits: pineapple, kiwi, papaya contain enzymes that destroy animal gelatin (boil fruits beforehand)
• Insufficient rehydration: lumps in the final preparation
• Too much gelatin: unpleasant rubbery texture
• Not enough gelatin: entremet collapses when unmolding
• Cold gelatin mix + very hot preparation: thermal shock can cause lumping

The bavarois is the base of all modern entremet pastries. Essential recipes with our gelatins:

• Black Forest: chocolate mousse (gelatin), cherry insert (NH pectin), cocoa sponge cake
• Three chocolate cake: 3 layered mousses (dark, milk, white chocolate)
• Fruit bavarois: custard + gelatin + whipped cream + fruit puree
• Gel insert: NH pectin or agar-agar, firmer, does not melt

To properly execute these recipes, also see our pastry cream which often serves as a base.

The mirror glaze is the iconic finish of palace entremets. Typical composition:

• 20 g of powdered gelatin per liter of glaze
• Glucose syrup + sugar + condensed milk
• Coating chocolate or food coloring
• Application at 30-32°C on entremet taken out of the freezer

To discover our compatible coatings, see our Callebaut white chocolate. For syrup, see our Preparation Aid collection which gathers all technical ingredients.

Artisanal fruit pastes are one of the most profitable confections (70-80% margin) and yellow pectin is essential:

• Step 1: mix yellow pectin + sugar (15% of fruit weight) dry
• Step 2: heat the fruit puree with this mixture to 105°C
• Step 3: add the rest of the sugar (50% of fruit weight)
• Step 4: cook until 75% dry matter (use a refractometer)
• Step 5: add a tartaric acid solution for final setting
• Step 6: pour into frame, let crystallize for 24h, cut and roll in crystal sugar

Storage: 4 to 6 months in an airtight container, ideal for boutique sales.

Agar-agar opens access to all entremet pastry in vegan version:

• Vegan panna cotta: plant milk + plant cream + 2 g of agar-agar per liter
• Vegan fruit mousse: fruit puree + coconut cream + 3 g of agar-agar per liter
• Jellies and terrines: 4 g of agar-agar per liter for firmness
• Artisanal marmalades: 5 g of agar-agar per kg of fruit, quick setting
• Plant-based yogurts: 1 g of agar-agar per liter to thicken

For vegan buffets in catering, it is the essential ally to offer a true choice of entremet desserts without compromise.

For boutique pastry chefs, technical gelatins allow quality production:

• Consistent texture batch after batch for showcase entremets
• Extended preservation of bavarois and mirror glazes
• Range diversification: vegan entremets, halal, artisanal fruit pastes
• High margins on fruit pastes and confectionery (70-80%)
• Differentiation from neighborhood bakeries without professional entremets

For cake designers, gelatins are used to create entremets hidden under fondant:

• Fruit bavarois hidden under wedding cake coverings
• Gel inserts for surprise effects when cutting
• Colored mirror glazes on decorated tiers
• Vegan or halal entremets for community weddings
• Homemade fruit pastes for wedding cake decoration

In fine dining, gelling agents open a world of textures:

• Hot gels with agar-agar (heat resistant)
• Colored gel inserts on the plate
• Signature panna cotta, mirror glazes for gourmet desserts
• Citrus and exotic fruit jellies for appetizers
• Vegan versions of classics for modern tasting menus

For home baking enthusiasts, gelatins open access to chef-level pastry:

• Successfully make a true bavarois or three chocolates at home
• Make your own artisanal fruit pastes to gift
• Make a mirror glaze like in pastry shops
• Adapt recipes for special diets (vegan, halal)
• Discover technical pastry with minimal investment

Both have the same gelling power and give the same results. Sheet gelatin is traditionally used by professional pastry chefs (1 sheet = 2 g, dosage by number of sheets). Powdered gelatin is more convenient for amateurs (measured by weight, easier to store). Equivalence ratio: 1 sheet of 2 g = 2 g of powder.

Yes, but with different dosages and a slightly different texture. 1 g of agar-agar = about 4 g of powdered gelatin. The final texture will be firmer and less melting with agar-agar (which does not melt in the mouth like gelatin). Ideal for vegan, strict halal, and creations that need to hold at room temperature (summer buffets).

Standard gelatin is generally porcine or non-certified bovine, so not halal. For certified halal pastries, use exclusively our halal bovine gelatin Bloom 200 Gelita or 100% plant-based agar-agar. Always check the halal certification on the label for strict diets.

Several indicators:

• Finger test: press lightly on the surface, it should return to place without leaving a permanent mark
• Knife test: the blade springs back cleanly when slicing
• Visual aspect: smooth, shiny surface, no weeping liquid.
• Minimum time: 4 hours in the refrigerator for standard bavarois, 8 hours for large pieces.

If gelatin hasn’t set after 8 hours: either insufficient dosage, gelatin boiled (loss of gelling power), or raw acidic fruits in the recipe.

Several fruits contain proteolytic enzymes that destroy animal gelatin:

• Fresh pineapple (bromelain)
• Fresh kiwi (actinidin)
• Fresh papaya (papain)
• Very ripe mango (slightly)
• Fresh fig (ficin)

Solution: boil the fruit 1-2 minutes before use to deactivate enzymes. Or use agar-agar (not affected by these enzymes).

Store dry, away from light and moisture:

• Powdered gelatin: 12 to 24 months in an airtight jar.
• Sheet gelatin: 24 to 36 months in a dry sachet.
• Powdered agar-agar: 24 to 36 months in a closed jar.
• Yellow pectin: 12 to 24 months in an airtight jar.

Once opened, always close immediately with a dry spoon to avoid moisture.

Solutions depending on the case:

• Too soft (did not set): reheat the preparation, add 50% more gelatin, let set again.
• Too firm (rubbery): impossible to fix after setting, remake the recipe with less gelling agent.
• Lumpy preparation: pass through a fine sieve to remove lumps before molding.
• Weeping preparation: not enough gelatin or stored too long, use more quickly.

Pro tip: do a small test on a spoon before pouring the entire entremet, to check the texture before full setting.