PRODUCT DESCRIPTION

Sosa Powdered Beef Gelatin is a professional, bovine-origin gelling agent designed for precise texture control in pastry, confectionery, and modern cuisine. With a 220 Bloom strength, it produces a gel that’s structured yet pleasantly soft and flexible, making it a dependable choice for panna cotta-style desserts, mousse stabilization, gelled inserts, and clean-cut layered components.

This gelatin features a slow gelling speed, giving you more working time for mixing, depositing, and shaping before it sets. It’s also thermo-reversible between 35C and 40C, meaning you can gently rewarm a preparation and it will return toward a workable state—useful for controlled finishing and texture adjustments in production. It gels below 15C, dissolves at around 45C, and is freezable, supporting efficient batch workflows for entremets, inserts, and make-ahead components.

For best results, incorporate into a hot liquid while stirring briskly. The recommended dosage range is 8–16 g/kg (10-20 g/L), depending on the firmness you want and the application – from delicate set to more defined structure.

KEY FEATURES & BENEFITS

• 220 BLOOM GEL STRENGTH: Medium-high setting power for gels that hold beautifully while staying soft and flexible.
• SLOW GELLING SPEED: More working time for piping, layering, and precise assembly before setting.
• THERMO-REVERSIBLE CONTROL: Reversible between 35–40°C for practical adjustment during production.
• FREEZER-FRIENDLY PERFORMANCE: Suitable for frozen applications and make-ahead components.
• PRO DOSING GUIDANCE: Use about 8–16 g/kg to dial in texture from tender set to firmer structure.

Pack Size: 750 g

Ingredients: Bovine gelatin

Dietary Notes: My contain trace amounts of gluten, soy, eggs, peanuts, milk, nuts, sesame seeds, celery, mustard, sulphites. 

Dosage: 10-20 g/L

Preparation: Combine 1 part of beef gelatin with 5 parts of cold water. Let the mixture hydrate for 30 minutes.Once hydrated, apply the gelatin in a hot preparation. Dissolve completely by stirring vigorously until it is integrated. Gelatin will begin to act in approximately 20 minutes

Storage Conditions: Recommended keep at 15-25C, in a dry place out of light, in original packaging until use and closed.

Product of Brazil.