This Fish Gelatine from Louis François is a premium, high-quality gelling agent derived from fish collagen. Packaged in a 1kg container, it is ideal for professional culinary applications, including pastry, confectionery, and gastronomy.

Detailed Information

Fish gelatine is known for its neutral taste and excellent gelling properties, making it ideal for mousses, jellies, panna cottas, aspics, and glazes. It dissolves easily in warm liquids and sets into a clear, firm gel upon cooling. This gelatine is an excellent alternative for those seeking non-bovine or non-porcine options, suitable for various dietary requirements.

Who is Louis François?

Louis François is a distinguished provider of high-quality culinary ingredients, specializing in products that support precision and consistency in professional kitchens. Known for innovation and reliability, their ingredients meet the rigorous standards of pastry chefs, chocolatiers, and gastronomic artisans.

Storage and Usage Instructions

• Store in a cool, dry place, away from moisture and direct sunlight.
• Use according to recipe specifications, typically dissolving in warm liquid and allowing it to set.
• Ideal for desserts, glazes, aspics, and other culinary preparations requiring a firm gel.
• Dosage varies based on the desired texture but typically ranges from 1 to 3 grams per 100ml of liquid.