Halal Bovine Gelatin 200 Bloom - 12 Sheets

Tiered pricing — up to 67% off

• Brand: Gelita (Germany)
• Format: 12 sheets, ~20 g total
• Weight per sheet: ~1.66 g (precise dosing without scales)
• Strength rating: 200 Bloom — Gold quality, professional grade
• Ingredients: 100% bovine gelatin
• Certification: halal, pork-free, alcohol-free
• Origin: Germany
• Appearance: transparent sheets, colorless once dissolved
• Taste: neutral — does not alter flavors
• Storage: dry place, 15–25°C, several years without loss of gelling power

With 200 Bloom, you use less product for the same firmness compared with 150 Bloom gelatin. Finer texture on the palate, less rubbery mouthfeel, and better preservation of delicate flavors (vanilla, red berries, white chocolate).

• Light mousse: 3 sheets (5 g) per 500 ml — light, melt-in-the-mouth texture
• Bavarian cream / multilayered desserts: 4 sheets (6.6 g) per 500 ml — firm set when cut
• Panna cotta: 2–3 sheets (3.3–5 g) per 500 ml of cream
• Mirror glaze: 4–5 sheets (6.6–8.3 g) per 500 ml — glossy set without running
• Creamy insert: 1.5–2 sheets (2.5–3.3 g) per 500 ml — between cream and gel
• Fruit jelly: 2–3 sheets (3.3–5 g) per 500 ml — adjust according to acidity
• Homemade marshmallows: 8–10 sheets (13–16.6 g) per 500 g of sugar
• Savory aspics / terrines: 4–5 sheets (6.6–8.3 g) per 500 ml

1. Hydration: soak the sheets in a large volume of very cold water (5–10°C) for 5 to 10 minutes. Cold water prevents premature dissolution — absolute rule.
2. Draining: press the sheets firmly to remove excess water. A well-hydrated sheet weighs 6–7 g (vs 1.66 g dry). Crucial step: excess water dilutes your preparation.
3. Dissolution: incorporate into a hot liquid at 45–60°C minimum. Stir until completely dissolved. Do not exceed 80°C after adding — the gelling power degrades.
4. Setting in the cold: refrigerator at 4°C. Stable structure after 12–24 hours. For complex pieces, a full night is recommended.

For a dessert served to guests with varied beliefs (weddings, christenings, receptions), halal bovine gelatin is the most universally acceptable choice—with no compromise on professional texture.

• Complete gelatin range — sheets and powder, bovine and plant-based
• Ready-to-use mirror glazes — for finishing entremets without having to weigh gelatin
• Fruit Pectin NH 500g — alternative plant-based gelling agent for glazes and inserts
• Vegetable gelling agar-agar — for vegan recipes
• All technical ingredients — sugars, emulsifiers, stabilizers, gelling agents

How many sheets for 500 ml?
Classic mousse: 3 sheets. Mirror glaze: 4–5 sheets. Marshmallow: 8–10 sheets. Adjust according to the desired firmness and the acidity of the liquid (acidic liquids require a little more).

Why use very cold water for hydration?
Cold water (5–10°C) prevents the gelatin from dissolving in the soaking water. If the water is lukewarm, you lose gelling power. Rule: cold water for hydrating, hot liquid for dissolving.

At what temperature should it be dissolved?
Ideally 45–60°C, with 35°C as the minimum. Never boil after adding it—above 80°C, its gelling power deteriorates. If your preparation has boiled, let it cool before incorporating the gelatin.

Can it be replaced with agar-agar?
Not for mousses, panna cotta, and mirror glazes—agar-agar produces a firm, brittle texture that is very different. Use agar-agar only for simple jellies or specific vegan recipes.

Does gelatin have a taste?
None. Gelita applies high purification standards—completely neutral in taste and odor, it does not alter the flavor of vanilla, red berries, or white chocolate.