From icings to jellies, gelatin for cooking and baking has become a culinary staple thanks to its versatility. But what exactly is bakers gelatin and where does it come from?
In order to understand what bakers gelatin is, we first need to evaluate gelatin itself. Gelatin is a soluble protein made up of chains of amino acids. It’s obtained from collagen found in the bones, skin and connective tissues of animals.
There are two forms of gelatin: gelling and non-gelling. Gelling, also known as food-grade gelatin, is often used as a thickening agent in recipes and baking, while non-gelling, or hydrolyzed gelatin, is a finer powder that can also be mixed into recipes.
Gelatin dissolves when heated and congeals when cooled, making a great thickening agent in recipes. It’s also easily digestible and easily absorbed in the body, which is why desserts made using bakers gelatin are ideal for people of all ages.
The History of Gelatin for Cooking and Baking
While most people attribute gelatin with Jello recipes, gelatin for cooking and baking is more common than you may think.
The use of gelatin for cooking can be traced back to the early 1400s. Early culinary gelatin dishes included “jellies,” which were savory dishes that often consisted of pig’s ears and feet that were boiled and filtered into special bags.
Gelatin grew in popularity thanks to its preservation capabilities, preventing meat and vegetables from spoiling quickly.
It wasn’t until late in the medieval era that gelatin for baking and sweets began to gain in popularity.
Throughout the centuries, gelatin for cooking and baking has seen people through wars, dinner parties and so much more. Today, the uses of gelatin for baking and cooking are vast, with new culinary gelatin opportunities popping up regularly.
Explore some of the benefits below.
Benefits of Gelatin for Baking
When it comes to cooking or using gelatin for baking, you’ll never run out of options. There are many uses for bakers gelatin in your kitchen, such as a:
- Whipping agent for whipped creams and some fillings
- Thickener for icings and frostings
- Stabilizer (to prevent separation) for jellies and syrups
- Adhesive Agent for binding icings to cookies and other baked goods
Additionally, the application of gelatin for baking is also dependent on the bloom size and type. As a rule of thumb, higher bloom strengths typically mean firmer results.
For instance, a bakers gelatin with a bloom strength at the top of the spectrum is going to be better for jellies and cream fillings in desserts, while a mid-range one will be better for stabilizing whipped cream.
How to Find High-Quality Gelatin for Cooking and Baking
Whether you’re a novice baker or a Michelin star chef, the quality of your ingredients can make or break your dish. Why should your bakers gelatin be any different?
At Custom Collagen, we specialize in high-quality, affordable gelatin products that can be customized for any application.
We offer clean gelatin products, free of additives or GMOs. To help ensure top quality, we perform rigorous in-house testing and offer a 100% satisfaction guarantee.