Tag: Bloom strength

Gelatin is used in over 90% of the world's confectionery, but identifying the right type for your recipe can be complex. Knowing the source, bloom strength, and form of your gelatin is crucial for achieving the desired texture in everything from delicate desserts to firm, savory dishes.

Over 300,000 metric tons of gelatin are produced globally each year, but what many consumers don't realize is that the quality of this gelatin varies dramatically based on its source and processing methods. This variation has significant implications for everything from the texture of your desserts to the potential health benefits of your supplements.

Gelatine’s gelling ability is a key ingredient in everything from panna cotta to savory aspics, but determining which gelatine is the best can be confusing. The answer depends heavily on your specific application, desired texture, and dietary considerations, with factors like bloom strength and source playing a major role.

Did you know that not all unflavored gelatins are created equal? While both beef gelatin and Knox gelatin are derived from animal collagen, their source and processing result in distinct differences that can affect your recipes and dietary needs.