Gelatin Powder 60 g
Halal-certified Bloom 150 bovine gelatin for creams, mousses, and bavarois
FUNCAKES gelatin powder is bovine gelatin (E441) with a Bloom rating of 150, offering high gelling strength for a firm, clean texture. It is used to bind and thicken creams, mousses, bavarois, crème anglaise, and fruit jams. Halal certified.
Characteristics
- Format
- 60 g
- Resealable sachet
- Dosage
- 20 to 40 g/L
- Soft to firm
- Gelling strength
- Bloom 150
- Bovine gelatin E441
Recommended uses
- Creams and mousses with a smooth, thick texture
- Bavarois and set crème anglaise
- Fruit jams with enhanced firmness
- Inserts and desserts requiring a firm set when chilled
Technical data sheet
| Composition | Bovine gelatin (E441), Bloom index 150 |
|---|---|
| Format | 60 g pouch |
| Certification | Halal |
| Allergens | No major allergens declared (bovine animal origin) |
| Storage | Store in a dry place, away from heat and moisture |
Frequently asked questions
Your questions, our advice
Why won't my gelatin mixture set?
Check whether your recipe contains pineapple, kiwi, papaya, mango, or fresh ginger: these contain an enzyme that destroys gelatin's gelling power. Use them cooked or canned to avoid this problem.
Should gelatin be boiled?
No, never exceed 40 °C when dissolving it: excessive heat degrades gelatin's gelling power and weakens the final set.
What is the difference between Bloom 150 gelatin and standard gelatin?
The Bloom index measures gelling strength: the higher it is, the firmer the gelatin sets at the same dosage. A Bloom rating of 150 is considered high and is suitable for preparations that need to set well with a moderate amount of powder.
Additional resources
Discover all FUNCAKES products, our gelatins section, and our food additives.
Explore further
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free











