PRODUCT DESCRIPTION

Cuisine Tech Fish-Based Gelatin Powder 225 Bloom is a professional-grade gelling agent designed for precision, versatility, and consistency in both sweet and savory applications. Derived from fish skin, this powdered gelatin offers an excellent alternative to traditional pork or beef gelatin while maintaining comparable performance characteristics in most recipes.

With a bloom strength of 225, this gelatin delivers reliable structure and smooth texture in everything from delicate panna cotta and mousses to fruit gels, marshmallows, and plated dessert components. Bloom strength measures the firmness of a gel — and at this level, it provides an ideal balance of strength and flexibility for pastry work.

One of the unique advantages of fish gelatin is its lower melting point compared to traditional animal-based gelatin, allowing for softer mouthfeel and faster melt-in-the-mouth texture in finished desserts. This makes it particularly well-suited for refined pastry applications where a clean finish and elegant texture are essential.

Neutral in flavor and color, this gelatin integrates seamlessly into recipes without impacting taste or appearance. Its powdered format allows for easy scaling and precise measurement, making it a dependable choice for professional kitchens, bakeries, and modern pastry programs seeking consistency and flexibility.

KEY FEATURES & BENEFITS

• FISH-BASED ALTERNATIVE: Derived from fish skin, offering similar functionality to traditional gelatin sources.
• 225 BLOOM STRENGTH: Provides balanced gelling power for stable yet tender textures.
• LOWER MELTING POINT: Creates smooth, delicate mouthfeel ideal for refined pastry applications.
• NEUTRAL FLAVOR & COLOR: Integrates seamlessly into both sweet and savory recipes.
• PRECISE POWDER FORMAT: Easily measurable for consistent professional results.

Pack Size: 16 oz (1 lb)

Bloom Strength: 225

Ingredients: Gelatin powder derived from fish skin.

Dietary Notes: 

Directions: Add the gelatin to room-temperature water with good agitation and heat to 30°C (86°F). The gelatin will dissolve in approximately 10 minutes.

Storage Conditions: Store in a cool, dry place at 68–72°F (20–22°C).

Product of USA.

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