300 Bloom Unflavored Beef Gelatin
300 Bloom = stronger gel, less product. Most grocery-store powdered gelatins fall around 200–250 Bloom, and gold-grade sheet gelatin is about 200 Bloom. At 300 Bloom, this unflavored beef gelatin is significantly stronger — so recipes need less product to reach the same firmness.
300 Bloom Unflavored Beef Gelatin is a high-strength, food-grade beef gelatin for desserts, bakery, confectionery and food manufacturing. It sets faster, forms a firmer gel and holds its shape longer than lower-Bloom gelatins, so you need less product for the same result. Available in 8.8 oz (250 g) and 2.2 lb (1 kg) packs for home and small-business kitchens, and in a 55 lb (25 kg) bulk bag for manufacturers, industrial users and distributors.
What does "300 Bloom" mean?
Bloom is the industry standard for measuring gelatin gel strength: the higher the Bloom number, the stronger and firmer the gel. 300 Bloom sits at the top of the commercial range. Compared with a 275 Bloom (or lower) gelatin used under the same conditions, 300 Bloom gelatin:
Sets faster, shortening chilling and production times.
Forms a firmer, harder gel with higher viscosity.
Melts more slowly once set, whether heat is applied or the product stays at room temperature.
Requires about 6% less gelatin to reach the same gel strength.
Reduces the need for cold storage when commercializing the finished product.
For home bakers, cooks & dessert entrepreneurs (8.8 oz & 2.2 lb)
Use it for gelatin desserts, mosaic gelatin (gelatina de mosaico), panna cotta, mousses, cheesecakes, bavarois, cake fillings, glazes, marshmallows and gummies. Because it is unflavored, it adapts to any recipe — pair it with DEIMAN USA flavorings and food colorings to create your own signature desserts. Its firmer set helps desserts keep their shape for display, transport, events and home-based dessert businesses.
For food manufacturers, industry & distributors (55 lb bulk)
The 55 lb (25 kg) bulk bag delivers consistent 300 Bloom performance for gelatin desserts, confectionery and gummies, marshmallows, dairy desserts and bakery fillings. Lower usage per batch helps reduce formulation cost, faster setting supports higher throughput, and greater heat resistance helps finished products hold up on the shelf. Wholesale and distributor pricing available — contact our sales team.
How to use
Sprinkle the gelatin over cold liquid and let it hydrate for 5 minutes. Then dissolve it in warm liquid (do not boil) and mix into your preparation. Refrigerate until set. If your recipe was formulated for 275 Bloom gelatin, use about 6% less 300 Bloom gelatin for the same firmness.
Frequently asked questions
Is 300 Bloom gelatin stronger than regular gelatin?
Yes. Bloom measures gel strength, and 300 Bloom produces a firmer gel that sets faster and melts more slowly than lower-Bloom gelatins such as 275 Bloom.
Can I replace 275 Bloom gelatin with 300 Bloom?
Yes. Use about 6% less 300 Bloom gelatin to achieve the same gel strength.
Does this gelatin have flavor?
No. It is unflavored beef gelatin, so it will not change the taste of your recipe.
Do you sell gelatin in bulk or wholesale?
Yes. The 55 lb (25 kg) bag is designed for food manufacturers, industrial kitchens and distributors. Contact DEIMAN USA for volume pricing.
En español: Grenetina de res 300 Bloom sin sabor. Gelifica más rápido, da un gel más firme y rinde más (aprox. 6% menos producto vs. 275 Bloom). Presentaciones de 250 g, 1 kg y 25 kg para repostería, gelatinas, postres y uso industrial.
