Foam & Bavarian gelling agents
Gelling preparations for Professional Mousses and Bavarois
Discover our complete range of powdered gelatin mixes specially designed for pastry professionals. A safe alternative to traditional sheet gelatin, our mixes guarantee a firm texture with no elasticity, slow setting for large-scale production and ambient storage for up to 18 months.
Why replace gelatin sheets?
Enhanced food safety: Our dehydrated mixes eliminate the bacteriological risk associated with soaking gelatin sheets. Full compliance with HACCP standards.
Slow setting with stabilizer: time to fill 30 to 40 molds without immediate congealing. Gelling develops progressively in the cold room, ensuring optimum foam structure.
Simplified storage: 12 to 18 months at room temperature (15-25°C) versus mandatory refrigeration for leaves. Hermetically sealed packaging protects against humidity.
Precise dosage: Homogeneous powder guarantees consistent quality, unlike foil, which can vary in weight.
4 basics for all diets
- Porcine gelatin: Professional standard for traditional use
- Halal bovine gelatin: Halal-certified for Muslim markets
- Fish gelatin: Kosher and pescetarian alternative
- 100% vegetable base: For vegan and vegetarian creations
2 professional textures
Bavaroise Jelly: Firm, airy texture, ideal for structured bavarois and mounted entremets. Dosage: 140g.
Dessert jelly: Semi-firm, frothy texture, perfect for classic mousses and charlottes. Dosage: 160-180g.
French manufacture in Normandy for over 30 years. DDPP NO. 50164002.
Frequently asked questions
What's the difference between Gelée Bavaroise and Gelée Dessert?
Gelée Bavaroise provides a firm, airy texture for bavarois and structured entremets. Gelée Dessert produces a light, medium-firm mousse for classic mousses and charlottes. Both guarantee slow setting and a texture without elasticity.
How long do these mixes keep?
12 to 18 months ambient storage (15-25°C) in unopened packaging, 2 months after opening if properly resealed.
Why is slow intake important?
The integrated stabilizer allows 30 to 40 molds to be filled without immediate congealing. Gelling develops progressively in the cold, ensuring optimum foamy texture. Indispensable for large-scale production.
Which base to choose for a halal restaurant?
Our Halal-certified Bovine Gelatine range offers the same performance as the porcine version (firm texture, slow setting, neutral taste) while complying with halal requirements.
Can I freeze the preparations made with these mixes?
Yes, all our products are perfectly suited to deep-freezing. Texture remains stable after thawing.