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Thursday, 26 February 2015

Using Gelatine - maybe to make your own Marshmallows

Ever wondered what "Bloom" in reference to Gelatine means? Or how to use gelatine correctly? If you have then the following will help you:

Gelatine is sold by its strength. This is known as "Bloom", starting at about 90 Bloom  (the weakest) to about 300 Bloom (the strongest). The powder sold in supermarkets is about 120 Bloom.

Professional sweet makers etc use strengths between 220 - 250 bloom, while the 300 bloom (which I also sell) is generally used for special effects makeup, prosthetics and ballistics testing.

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.
Gelatine is also affected by what you are trying to gel, for example a liquid such as Lemon juice will require more gelatine to set, than if you were using just water.

You will also need to "bloom" the gelatine before you use it this means soaking the gelatine for 30 mins or more in 3 to 4 times its own weight of 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.
You can purchase 240 Bloom Gelatine from our ingredients site

Friday, 20 February 2015


We've just seen this lovely blog review of our Marshmellows by fellow #SBS Winner Michelle Shellybobbins Wall, and there are some great photos of Noah enjoying them!

Wednesday, 11 February 2015



  To celebrate our #SBS Award we have decided to offer, for a limited time, a special  #SBS Winners celebration Combo 
 (Raspberry Marshmellows, Coconut Marshmellows, Salted Peanut Nougat and Pistachio and Almond Nougat) 
at a 10% discount from the usual price, ie £12.60 instead of £14. 

This can be ordered via our website:

Saturday, 7 February 2015

We've updated our website homepage.

We've added our shiny new #SBS Winners badge to the homepage of our website, and a photo of us with Theo 

Wednesday, 4 February 2015

Tuesday, 3 February 2015


I am currently trying to get the hang of Google+! 

I'm not finding it very user friendly, or maybe that's just me!

I'd be very pleased to get a few more followers on Google+, and any helpful hints and tips on using it would also be welcome. If you have any, feel free to email me

Thank you.

Monday, 2 February 2015


We were so pleased to have a chance to attend the winners #SBSevent2015 in January.

We started with a meal at Waggamamas the night before and met some of the other winners, then headed to the ICC in Birmhingham the next day for the main event.

Theo Paphitis introduced the new website ( and shared some useful advice.
Lunch was provided ( fantastic wild mushroom quiche) and a chance for more networking ( thank you to the guest of Laura (from @laura_podology) who made some helpful comments about our ingredients labels), and then there was a Q&A session with a panel of experts.

Finally a photo op with Theo himself ....

(Official photo to follow!)

And we came away with our winners certificate:
              .... And lots of plans for the future!!