Bakery & Pastry

Gelatin is an essential ingredient in the pastry industry, widely used as a thickener, gelling agent, and stabilizer, particularly in desserts. Derived from the bones and skin of animals, gelatin is a natural protein that plays a key role in recipes such as mousses, panna cotta, cheesecake, jellied desserts and various creams.

One of the most important properties of gelatin in pastry is its gelling ability. This gives desserts a smooth and stable texture, while also helping them maintain their shape. Gelatin is thermo-reversible, meaning it solidifies when cooled and liquefies when heated, providing flexibility in the preparation and presentation of desserts. For example, in mousses and creamy desserts, it helps achieve a light and airy texture, offering a melt-in-the-mouth sensation.

Gelatin also serves as a stabilizer, ensuring that desserts hold their form over time. This is particularly important in layered cakes and creams, where maintaining structure is key. It helps extend the shelf life of desserts, keeping them fresh and intact. In jellied desserts, gelatin creates a glossy, appealing finish, enhancing the visual presentation.

Gelatin is a versatile ingredient in pastry, improving the texture of desserts while delivering visually stunning results. It extends the shelf life of cakes and desserts, providing them with a unique flavor and structure that enhances both appearance and taste.