---
product_id: 63014448
title: "Pork Gelatine 100g 300 Bloom. Professional Strength"
brand: "mm ingredients"
price: "475 som"
currency: KGS
in_stock: false
url: https://www.desertcart.kg/products/63014448-pork-gelatine-100g-300-bloom-professional-strength
store_origin: KG
region: Kyrgyzstan
---

# Pork Gelatine 100g 300 Bloom. Professional Strength

**Brand:** mm ingredients
**Price:** 475 som
**Availability:** ❌ Out of Stock

## Quick Answers

- **What is this?** Pork Gelatine 100g 300 Bloom. Professional Strength by mm ingredients
- **How much does it cost?** 475 som with free shipping
- **Is it available?** Currently out of stock
- **Where can I buy it?** [www.desertcart.kg](https://www.desertcart.kg/products/63014448-pork-gelatine-100g-300-bloom-professional-strength)

## Best For

- mm ingredients enthusiasts

## Why This Product

- Trusted mm ingredients brand quality
- Free international shipping included
- Worldwide delivery with tracking
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## Description

Product description









Pork Gelatine 300 Bloom.Pale straw coloured granular powder for food use.Dissolves in hot water, forming a gel on cooling. Strongest setting gelatine. Perfect for use in Prosthetics and special effects makeup. Gelatine is easy to use!!! Many people think that there is an art to using gelatine – but really it is more like a science and as long as you follow a few simple rules you should get good results every time. One word that can be confusing is “bloom“. This is because it has two different meanings when it is referring to using gelatine. The first use of the word Bloom is in reference to the setting strength of gelatine. The gelling strength of gelatine is indicated by the figure given as its “Bloom” – starting at approx 90 Bloom (the weakest) to 300 Bloom (the strongest). The powder sold in supermarkets in the UK is usually a 120 Bloom. Professional sweet makers etc use strengths between 220 – 250 bloom. If you are thinking about the 240 bloom you will use between a half to a third less than supermarket powder. You will need to experiment with the quantity of gelatine to use but I would start with about half the amount that you normally use, and see if that is enough. There is no difference in taste You will need to “bloom” the gelatine before you use it: How to use gelatine – blooming Soak the gelatine for 30 min’s or more in 3 to 4 times its own weight of cold water or other liquid Heat this mixture up gently over some form of double boiler, or in the microwave, until it forms a clear liquid. NB Never allow gelatine to boil, or use boiling water, as this affects the strength of the gelatine. You also need to be careful about what you are trying to gel, for example Lemon juice will require more gelatine to set than water will. Some fruits contain enyzmes called proteases which stops the gelatine from setting. These fruits need to be heated to inactivate the enyzmes. (eg pineapple, kiwi, figs, papaya, mango, guava and ginger root)












Ingredients









Pork gelatine













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Directions









You will also need to "bloom" the gelatine before you use it, this means soaking the gelatine for 30 min’s or more in 3 to 5 times its own weight of cold water, or other liquid, then heating it up over some form of double boiler, or in the microwave, until it forms a clear liquid. Never allow gelatine to boil, or use boiling water, as this affects the strength of the gelatine.










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## Features

- Strongest gelatine available, great for special effects makeup, and prosthetics
- Supplied in a recyclable and resealable pouch
- We are a UK Company, specialising in the supply of Gelatines and Collagens
- Supplied as a fine powder
- Food Grade, with long shelf life
- ›See more product details

## Images

![Pork Gelatine 100g 300 Bloom. Professional Strength - Image 1](https://m.media-amazon.com/images/I/91j3BxlnoxL.jpg)
![Pork Gelatine 100g 300 Bloom. Professional Strength - Image 2](https://m.media-amazon.com/images/I/81eFSFf2cIL.jpg)

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*Product available on Desertcart Kyrgyzstan*
*Store origin: KG*
*Last updated: 2026-02-27*