Gelatin 240 bloom
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- Free shipping from € 35,-
- Proven expertise in low-calorie & clean label formulations
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- Over 90 years of expertise
Specifications
| Country of Origin | Italy | ||||||||||||||||||
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| Nutritional value per 100 g |
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Description
Gelatine 240 Bloom – Professional Gelling Agent
Gelatine 240 Bloom is a high-quality, neutral-flavoured gelling and thickening agent developed for professional use. This protein-based (non-starch) gelatine is derived from bovine collagen and delivers consistent, reliable gel strength for demanding applications.
With its high Bloom value (240), this gelatine is ideal for preparations requiring a firm and stable structure, such as bavarois, mousses, puddings, aspics, terrines and dessert applications.
Natural Spices supplies Gelatine 240 Bloom in bulk formats suitable for the professional market:
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600 g
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1.5 kg
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7 kg
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25 kg
Available in powder form (preferred for professional production) and colourless sheets.
Suitable for foodservice, bakeries, patisserie, catering companies and industrial food manufacturers.
What Does 240 Bloom Mean?
The Bloom value indicates the gel strength of gelatine. The higher the Bloom number, the firmer the resulting gel structure. With a Bloom strength of 240, this product belongs to the higher gel strength category and offers:
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Strong, stable gel formation
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Clear (transparent) binding
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Neutral taste and odour
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Reliable performance in professional kitchens
Gelatine 240 Bloom dissolves in warm liquids such as water, milk or cream. As the mixture cools (between 10–15°C), a firm gel structure develops. Full setting typically requires several hours.
Gelatine molecules can absorb up to ten times their own weight in water, contributing to optimal texture and stability.
Professional tip: After dissolving, allow the mixture to slightly thicken before pouring into moulds. This prevents sedimentation and ensures even distribution.
Applications in Professional Kitchens and Production
Gelatine 240 Bloom is widely used in:
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Patisserie and dessert production
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Meat products and terrines
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Sauces and glazes
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Dairy applications
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Bakery fillings and mousses
Thanks to its high gel strength, lower dosage levels may be required compared to lower Bloom variants, making it cost-efficient in large-scale production.
Gelatine 240 Bloom vs Agar Agar
Many professionals compare gelatine with agar agar.
Agar agar is a plant-based gelling agent derived from red algae and is commonly used in warmer climates due to its higher heat stability.
Key differences:
| Gelatine 240 Bloom | Agar Agar |
|---|---|
| Animal origin (bovine) | Plant origin (algae) |
| Elastic, smooth gel | Firm, brittle gel |
| Melts in the mouth | Does not melt in the mouth |
| Easy to dose | Requires precise dosing |
For classic desserts and creamy textures, gelatine 240 Bloom remains the preferred choice in professional kitchens.
Agar agar is also available from Natural Spices.
Why Source Gelatine 240 Bloom from Natural Spices?
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Available in bulk packaging up to 25 kg
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Suitable for horeca and food industry
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Consistent quality and reliable gel strength
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Fast delivery from stock
Order directly online or contact us for larger volumes and tailored supply solutions.
