¡Bienvenido, Scoolilover!

Scoolinary Forums Ask a question Miniature Pastry

  • Miniature Pastry

    Posted by Valeria Toso on October 26, 2024 at 22:59

    good evening I would like to know the weight and bloom of the gelatin sheets used in the recipes! I use 200 bloom powdered gelatin and I don’t understand how to convert the values! thank you very much

    Sussan Estela Olaya replied 7 months, 3 weeks ago 2 Members · 5 Replies
  • 5 Replies
  • Sussan Estela Olaya

    Administrator
    October 26, 2024 at 23:28
    Level: favicon spaced Scoolinary Team

    Hi Valeria.

    Could you please specify which recipe you are referring to so I can review it and help you with an answer.

    Best regards.

    • Valeria Toso

      Member
      October 26, 2024 at 23:57

      good evening I am referring to this course thank you very much

      • Sussan Estela Olaya

        Administrator
        October 27, 2024 at 02:16
        Level: favicon spaced Scoolinary Team

        Hi Valeria.

        The type of gelatin used in desserts like the mousses taught by the chef in the course requires a Bloom strength of 130-180, which is suitable for most desserts that need a firmer but still soft consistency, such as mousses.

        Generally, each sheet of gelatin weighs 2 grams.

        I hope this information is helpful.

        Best regards.

        • Valeria Toso

          Member
          October 27, 2024 at 07:28
          • Sussan Estela Olaya

            Administrator
            October 27, 2024 at 15:04
            Level: favicon spaced Scoolinary Team

            Hi Valeria.

            Great, Valeria! I hope this information is helpful.

            Best regards.

Log in to reply.

To save Favorites click on the heart

Welcome to Scoolinary!

If you’re passionate about gastronomy, here’s something you’ll really love.

Join Scoolinary

Already a member? Sign in

Nice to see you again at Scoolinary!

Login to access to your account

Access to your account

Don’t have an account? Sign up