GELLY- TEXTURAS by Albert and Ferran Adrià

Gelly – Texturas by Albert and Ferran Adrià is a high-quality gelling agent designed for modernist cuisine and pastry applications. It allows chefs to create firm yet delicate gels, jellies, and structured textures in both sweet and savory dishes. Perfect for innovative plating, desserts, and avant-garde culinary techniques, Gelly ensures precision, stability, and creativity in every preparation.

Composition: Gelatin is a protein derived from animal collagen. The “200 Bloom” refers to its strength or gelling power, with 200 being a high bloom strength, meaning it creates a firm gel.
Properties: Gelatin forms soft, elastic gels that melt in the mouth. It is typically dissolved in warm liquids and gels upon cooling.
Uses: Gelatin is widely used in making mousses, jellies, and panna cottas, as well as in molecular preparations where soft textures and melt-in-the-mouth characteristics are desired. It’s a versatile product for cold-set desserts and dishes.

Item Number: BID-GEL016 Categories: Albert and Ferran Adrià, Molecular Cuisine, Spain, Texturas Tags Creative Cooking, Culinary Techniques, Fine Dining, Food Gelification, Gelly, Modernist Cuisine, Molecular Gastronomy, texturas-gelling

Description

Composition: Gelatin is a protein derived from animal collagen. The “200 Bloom” refers to its strength or gelling power, with 200 being a high bloom strength, meaning it creates a firm gel.
Properties: Gelatin forms soft, elastic gels that melt in the mouth. It is typically dissolved in warm liquids and gels upon cooling.
Uses: Gelatin is widely used in making mousses, jellies, and panna cottas, as well as in molecular preparations where soft textures and melt-in-the-mouth characteristics are desired. It’s a versatile product for cold-set desserts and dishes.

Additional information

Size	Unit 1/500gr

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