{"title":"Gélita","description":"\u003ch3\u003eSheet Gelatin - Gélita:\u003c\/h3\u003e\n\u003cp\u003eAs the world leader in collagen proteins, the Gélita brand knows sheet gelatin better than anyone else. They produce sheet gelatin of the highest quality. And they do it with the greatest care. Because sheet gelatin is a purely natural product. And as such, it deserves to be treated with the utmost care. The most important resource is nature: healthy animals and clean water. Acting sustainably is therefore second nature to GELITA. The products themselves are pure foods. The entire production is state-of-the-art and meets the strictest quality standards. The quality of this sheet gelatin is controlled throughout the production process up to the finished product. This includes physico-chemical and microbiological tests in accordance with current guidelines.\u003c\/p\u003e\n\u003cp\u003e\"We are proud that amateur and professional chefs, as well as consumers, trust us. A trust we have earned over our long history and on which we want to build. By doing everything, we do even better.\"\u003c\/p\u003e\n\u003cp\u003eGélita gelatin is, according to many professional chefs and pastry chefs, the best on the market.\u003c\/p\u003e","products":[{"product_id":"gelatine-bovine-halal-bloom-200-gelita","title":"Halal Bovine Gelatin 200 Bloom - 12 Sheets","description":"\u003cstyle\u003e\n.psl-fiche { max-width: 100%; margin: 0 auto; font-family: 'Montserrat', Arial, sans-serif; color: #444; background-color: #faf7f0; padding: 20px; border-radius: 8px; }\n.psl-header { text-align: center; padding: 28px 20px 24px; margin-bottom: 25px; border-bottom: 2px solid #b98b35; background-color: transparent; }\n.psl-marque { color: #b98b35; font-size: 13px; font-weight: 500; letter-spacing: 4px; text-transform: uppercase; margin: 0 0 12px 0; }\n.psl-titre { color: #2b2b2b; font-size: 22px; font-weight: 600; margin: 0 0 6px 0; line-height: 1.3; }\n.psl-tagline { color: #8a7a55; font-size: 13px; font-style: italic; margin: 0; letter-spacing: 1px; }\n.psl-intro { margin-bottom: 25px; line-height: 1.6; }\n.psl-intro p { margin: 0; }\n.psl-acc { background-color: #ffffff; border: 1px solid #eadfcb; border-radius: 12px; margin-bottom: 10px; overflow: hidden; transition: box-shadow 0.2s; }\n.psl-acc[open] { box-shadow: 0 2px 8px rgba(185, 139, 53, 0.08); }\n.psl-acc summary { cursor: pointer; list-style: none; padding: 18px 22px; font-weight: 600; font-size: 15px; color: #2b2b2b; display: flex; align-items: center; justify-content: space-between; gap: 16px; user-select: none; }\n.psl-acc summary::-webkit-details-marker { display: none; }\n.psl-acc summary::after { content: \"+\"; width: 26px; height: 26px; min-width: 26px; border-radius: 50%; background: #b98b35; color: #fff; display: inline-flex; align-items: center; justify-content: center; font-size: 18px; line-height: 1; font-weight: 400; transition: transform 0.2s; }\n.psl-acc[open] summary::after { content: \"−\"; }\n.psl-acc summary:hover { background-color: #faf7f0; }\n.psl-content { padding: 0 22px 20px; font-size: 14px; line-height: 1.65; color: #444; }\n.psl-content p { margin: 0 0 12px; }\n.psl-content p:last-child { margin-bottom: 0; }\n.psl-content ul { list-style: none; padding-left: 0; margin: 10px 0 12px 0; }\n.psl-content ul li { margin-bottom: 10px; padding-left: 22px; position: relative; }\n.psl-content ul li::before { content: \"•\"; color: #d7b36a; font-size: 18px; position: absolute; left: 0; top: -2px; }\n.psl-content ol { padding-left: 22px; margin: 10px 0 12px 0; }\n.psl-content ol li { margin-bottom: 10px; }\n.psl-content strong { color: #2b2b2b; font-weight: 600; }\n.psl-cta { background-color: #faf4e5; border: 1px solid #eadfcb; border-radius: 12px; padding: 20px; margin-top: 25px; }\n.psl-cta h3 { color: #b98b35; font-size: 16px; margin: 0 0 12px 0; text-transform: uppercase; letter-spacing: 1px; }\n.psl-cta p { margin-bottom: 10px; }\n.psl-cta ul { list-style: none; padding-left: 0; margin: 0; }\n.psl-cta ul li { margin-bottom: 8px; padding-left: 16px; position: relative; }\n.psl-cta ul li::before { content: \"•\"; color: #d7b36a; position: absolute; left: 0; }\n.psl-cta a { color: #8a6624; text-decoration: underline; font-weight: 500; }\n.psl-cta a:hover { color: #b98b35; }\n@media (max-width: 768px) {\n  .psl-titre { font-size: 19px; }\n  .psl-acc summary { padding: 16px 18px; font-size: 14px; }\n  .psl-content { padding: 0 18px 18px; font-size: 13px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"psl-fiche\"\u003e\n\n    \u003cdiv class=\"psl-header\"\u003e\n        \u003cp class=\"psl-marque\"\u003eGelita\u003c\/p\u003e\n        \u003cp class=\"psl-titre\"\u003eHalal Bovine Gelatin 200 Bloom - 12 sheets\u003c\/p\u003e\n        \u003cp class=\"psl-tagline\"\u003eGold quality gelatin for mousses, mirror glazes, and desserts\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"psl-intro\"\u003e\n        \u003cp\u003eGelita 200 Bloom Halal bovine gelatin sheets are the go-to gelling ingredient to successfully make your mousses, mirror glazes, panna cottas, and desserts while respecting a pork-free diet. Made in Germany by Gelita, the world leader in food gelatin for over 145 years, this Gold quality 200 Bloom gelatin guarantees firm cutting and a melting texture in the mouth. Pack of 12 pre-weighed sheets (about 20 g total).\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdetails class=\"psl-acc\" open\u003e\n        \u003csummary\u003eWhy choose this gelatin\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHalal certification:\u003c\/strong\u003e produced from bovine collagen selected according to halal criteria, an alternative to pork gelatin without compromising technical quality.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGold quality, 200 Bloom:\u003c\/strong\u003e firm gelation and perfect firmness when cutting, essential for multilayer desserts and complex bavarians.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eNeutral taste and appearance:\u003c\/strong\u003e colorless and odorless, preserves the flavors of vanilla creams, the brightness of red fruit jellies, and the transparency of mirror glazes.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGerman industrial consistency:\u003c\/strong\u003e Gelita is the reference for professional pastry chefs and the global food industry for product consistency.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePre-weighed sheets:\u003c\/strong\u003e each sheet weighs about 1.66 g for precise dosing without an ultra-precise scale.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConvenient format:\u003c\/strong\u003e 12 sheets per pack, packaging suitable for everyday pastries as well as prestigious creations.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eUnderstanding the Bloom index: why 200 Bloom makes all the difference\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eThe Bloom index is the unit of measurement for the gelling strength of gelatin. Named after Oscar T. Bloom, an American engineer who invented the test in 1925, it indicates the pressure required to push a 12.7 mm piston into a standardized gel: the higher the index, the firmer the gelatin sets.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCommon classifications:\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBronze (125 to 155 Bloom):\u003c\/strong\u003e standard gelatin, soft gelation. Simple recipes (light jellies, aspics).\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSilver (160 to 180 Bloom):\u003c\/strong\u003e medium quality, versatile. Often available in supermarkets.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eGold (190 to 220 Bloom):\u003c\/strong\u003e professional quality. Firm gelation, perfect firmness. This is the category of this Gelita 200 Bloom.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003ePlatinum (235 to 265 Bloom):\u003c\/strong\u003e ultra-premium quality, molecular cooking workshops.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003ePractical consequence:\u003c\/strong\u003e with 200 Bloom (Gold quality), you use less product for the same firmness compared to standard gelatin 150 to 170 Bloom. Finer texture in the mouth, less rubbery perception, better flavor preservation. This is why professional pastry chefs use 200 Bloom and above.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eInstructions: the 4 steps\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eTo fully benefit from 200 Bloom, strictly follow these 4 steps. Respecting each step determines the final gel quality.\u003c\/p\u003e\n            \u003col\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHydration:\u003c\/strong\u003e soak the sheets in a large volume of very cold water (ideally 5 to 10 °C) for 5 to 10 minutes. Cold water prevents the gelatin from dissolving prematurely. Use a wide bowl and separate the sheets well.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eWringing:\u003c\/strong\u003e remove the sheets and press them firmly between your hands to extract excess water. A well-hydrated but well-wrung sheet weighs about 6 to 7 g (versus 1.66 g dry). Crucial step: excess water dilutes your final preparation.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eDissolution:\u003c\/strong\u003e incorporate the squeezed sheets into your hot liquid, at a minimum temperature of 35 °C, ideally between 45 and 60 °C. Stir gently until fully dissolved. Do not boil after adding: above 80 °C, the gelling power degrades.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSetting in cold:\u003c\/strong\u003e place your preparation in the refrigerator (4 °C). The final structure stabilizes after 12 to 24 hours of rest. For complex pieces, a full night is recommended for optimal slicing firmness.\u003c\/li\u003e\n            \u003c\/ol\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eDosages according to your recipes\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eStandard dosing guidelines for Gelita 200 Bloom gelatin (Gold quality):\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAiry mousse:\u003c\/strong\u003e 3 sheets (5 g) for 500 ml. Light and melting texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMultilayer bavarois and entremets:\u003c\/strong\u003e 4 sheets (6.6 g) for 500 ml. Firm hold when sliced.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eClassic panna cotta:\u003c\/strong\u003e 2 to 3 sheets (3.3 to 5 g) for 500 ml of cream. Traditional Italian texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eMirror glaze:\u003c\/strong\u003e 4 to 5 sheets (6.6 to 8.3 g) for 500 ml. Shiny and flowing hold before setting.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCrémeux and insert:\u003c\/strong\u003e 1.5 to 2 sheets (2.5 to 3.3 g) for 500 ml. Texture between cream and gel.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFruit jelly:\u003c\/strong\u003e 2 to 3 sheets (3.3 to 5 g) for 500 ml of juice. Adjust according to the fruit's acidity.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHomemade marshmallow:\u003c\/strong\u003e 8 to 10 sheets (13 to 16.6 g) for 500 g of sugar. Characteristic airy texture.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSavory aspics and terrines:\u003c\/strong\u003e 4 to 5 sheets (6.6 to 8.3 g) for 500 ml. Holds at room temperature for a few hours.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003e\u003cstrong\u003ePrecision tip:\u003c\/strong\u003e to adapt a recipe from another gelatin to 200 Bloom, use the inverse Bloom ratio. If a recipe calls for 6 sheets of 150 Bloom, use about 6 x (150\/200) = 4.5 sheets of 200 Bloom for the same firmness.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eCulinary applications\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFine pastry:\u003c\/strong\u003e chocolate mousses, fruit mousses, multilayer bavarois, crémeux, mirror glazes, marshmallows, glazed toppings.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFrozen desserts:\u003c\/strong\u003e stabilization of homemade ice creams, smooth sorbets without crystallization, frozen parfaits. Allows preparations to keep their structure for several days in the freezer.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eVerrines and plated desserts:\u003c\/strong\u003e classic Italian panna cotta, multilayer fruit jellies, delicate set creams, light service mousses.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eSavory gourmet cooking:\u003c\/strong\u003e seafood terrines, aspics for buffets, set reduced sauces, creative gelling in molecular cuisine.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eConfectionery:\u003c\/strong\u003e classic marshmallows, colored marshmallows, fruit jellies, artisanal gummy candies.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eHalal gelatin, pork gelatin, or agar agar: comparison\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003eThere are three families of gelling agents in pastry. Each has its own technical characteristics:\u003c\/p\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eHalal bovine gelatin (this product):\u003c\/strong\u003e sourced from halal-certified bovine collagen. Pork-free, alcohol-free. Smooth and creamy texture. Compatible with all dietary beliefs except strict vegetarians.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStandard pork gelatin:\u003c\/strong\u003e derived from porcine collagen (skin and bones). The most common in supermarkets. Technical performance equivalent to bovine gelatin but incompatible with halal and kosher diets.\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAgar agar:\u003c\/strong\u003e plant-based gelling agent derived from red algae. Does not provide the same texture as animal gelatin: firmer gel, more brittle, without the smooth melting texture. Suitable for Asian jellies but unsuitable for mousses, panna cotta, and traditional mirror glazes. Vegan compatible.\u003c\/li\u003e\n            \u003c\/ul\u003e\n            \u003cp\u003eFor a dessert served to guests with varied dietary beliefs (weddings, baptisms, communions, religious celebrations), halal bovine gelatin is the most universally accepted choice: it suits halal, kosher, Christian, and secular beliefs, without compromising the expected professional texture.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eTechnical characteristics and composition\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cul\u003e\n                \u003cli\u003e\n\u003cstrong\u003eBrand:\u003c\/strong\u003e Gelita\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eFormat:\u003c\/strong\u003e pack of 12 sheets, approximately 20 g total\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eUnit weight of one sheet:\u003c\/strong\u003e approximately 1.66 g (calibrated for precise dosing)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eComposition:\u003c\/strong\u003e 100% bovine gelatin\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eOrigin:\u003c\/strong\u003e Germany (Gelita production)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStrength index:\u003c\/strong\u003e 200 Bloom (Gold quality, professional category)\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eCertification:\u003c\/strong\u003e halal, pork-free, alcohol-free\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eAppearance:\u003c\/strong\u003e transparent sheets, slightly tinted, colorless once dissolved\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eTaste:\u003c\/strong\u003e neutral, without any particular odor\u003c\/li\u003e\n                \u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e dry place, room temperature (15 to 25 °C), protected from strong odors and light. Can be stored for several years without loss of gelling power. Check the best before date on the packaging.\u003c\/li\u003e\n            \u003c\/ul\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdetails class=\"psl-acc\"\u003e\n        \u003csummary\u003eFrequently asked questions\u003c\/summary\u003e\n        \u003cdiv class=\"psl-content\"\u003e\n            \u003cp\u003e\u003cstrong\u003eHow many sheets for 500 ml of preparation?\u003c\/strong\u003e\u003cbr\u003e\n            For a classic mousse or panna cotta: 3 sheets (5 g). For a mirror glaze: 4 to 5 sheets. For marshmallow: 8 to 10 sheets. Adjust according to desired firmness and the acidity of the liquid (acids require slightly more).\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eWhy use very cold water for hydration?\u003c\/strong\u003e\u003cbr\u003e\n            Very cold water (5 to 10 °C) prevents gelatin from dissolving prematurely in the soaking water. If the water is warm, you lose gelling power. Rule: cold water for hydration, hot liquid for dissolution.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eAt what temperature should gelatin be dissolved?\u003c\/strong\u003e\u003cbr\u003e\n            Ideally between 45 and 60 °C, minimum 35 °C. Never boil after adding gelatin: above 80 °C, the gelling power degrades. If your preparation has boiled, let it cool down to 60 °C before incorporating the gelatin.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eHow long does it take for the preparation to set in the fridge?\u003c\/strong\u003e\u003cbr\u003e\n            Stable structure after 12 to 24 hours in the refrigerator (4 °C). For simple items (panna cotta, jelly), 4 to 6 hours is enough. For multilayer entremets, a full night is recommended.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eIs 200 Bloom gelatin suitable for mirror glazes?\u003c\/strong\u003e\u003cbr\u003e\n            Yes, it is the reference quality for professional mirror glazes. Firm hold is essential to stick to the frozen entremet without dripping, while maintaining flexibility when cutting. Count on 4 to 5 sheets for 500 ml of standard mirror glaze.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eCan gelatin be replaced with agar agar?\u003c\/strong\u003e\u003cbr\u003e\n            Agar agar is plant-based but does not provide the same texture. Gelatin offers a creaminess and a unique melting sensation in the mouth, essential in mousses, panna cotta, and mirror glazes. Agar agar works for simple jellies but significantly changes the outcome of traditional recipes.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eDoes gelatin have a particular smell or taste?\u003c\/strong\u003e\u003cbr\u003e\n            No. Gelita gelatin is processed according to high industrial purification standards. Completely neutral in taste and smell, it does not alter the delicate flavors of vanilla, red fruits, or white chocolate.\u003c\/p\u003e\n            \u003cp\u003e\u003cstrong\u003eHow to store unused sheets?\u003c\/strong\u003e\u003cbr\u003e\n            In their resealed original bag or in an airtight container, at room temperature (15 to 25 °C), away from strong odors and direct light. Dry gelatin can be stored for several years without losing its gelling power.\u003c\/p\u003e\n        \u003c\/div\u003e\n    \u003c\/details\u003e\n\n    \u003cdiv class=\"psl-cta\"\u003e\n        \u003ch3\u003eTo go further\u003c\/h3\u003e\n        \u003cp\u003eComplete your selection of technical ingredients for pastry:\u003c\/p\u003e\n        \u003cul\u003e\n            \u003cli\u003eDiscover our \u003ca href=\"\/en\/collections\/gelatines\"\u003ecomplete range of gelatins\u003c\/a\u003e in sheets and powder.\u003c\/li\u003e\n            \u003cli\u003ePerfect your finishes with our range of ready-to-use \u003ca href=\"\/en\/collections\/glacages-miroir\"\u003emirror glazes\u003c\/a\u003e.\u003c\/li\u003e\n            \u003cli\u003eAdd character to your preparations with our selection of \u003ca href=\"\/en\/collections\/colorants\"\u003efood colorings\u003c\/a\u003e.\u003c\/li\u003e\n        \u003c\/ul\u003e\n    \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"GÉLITA","offers":[{"title":"Default Title","offer_id":31103734579242,"sku":"34123","price":0.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/gelatine-bovine-halal-200-bloom-gelita-12-feuilles-gelita-1.png?v=1777667478"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/collections\/gelita-patissland.jpg?v=1772133391","url":"https:\/\/patistopsland.com\/en\/collections\/gelita.oembed","provider":"Patissland","version":"1.0","type":"link"}