English

[Sussan Estela Olaya]

Hola Sergio.

Para la salsa holandesa se puede usar mantequilla con o sin sal, pero depende de la receta:

Si la receta incluye sal entre los ingredientes, lo ideal es usar mantequilla sin sal, así tienes un mejor control del sabor.

Si la receta no lo especifica, puedes usar mantequilla con sal, pero conviene probar al final y ajustar si hace falta.

Ambas opciones sirven, pero lo importante es poder rectificar el punto de sal al final.

Saludos.

[Sussan Estela Olaya]

Hola Alberto.

Con respecto a tu consulta, veo que ya nos habías escrito anteriormente sobre este tema. Te cuento que estuve revisando nuevamente en la web, pero como te comenté en el mensaje anterior, por el momento no hay disponibilidad del producto, ni en Amazon ni en Pastry Depot.

Te sugeriría buscar en alguna tienda local especializada en productos de pastelería o gourmet; es posible que allí lo tengan disponible o que puedan orientarte sobre dónde conseguirlo en tu localidad.
Ojalá pronto vuelva a estar disponible en línea y puedas adquirirlo sin problema.
Saludos.

[Sussan Estela Olaya]

Hi Steve.

The content team has informed me that the missing information in the recipe book has already been added. The missing amount was 2 grams of gelatin.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

I see that you’ve already asked this same question, but no worries,just in case you missed my response, here’s the direct link: https://www.scoolinary.com/forums/discussion/chocolate-techniques-josep-maria-ribe

If you have any other questions, I’m here and happy to help.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

Yes, it is possible to substitute gelatin sheets with powdered gelatin, especially if gelatin leaves are not available in your area. However, it is not feasible to make homemade gelatin sheets, as their production involves a specific industrial process that cannot be easily replicated at home. Therefore, the best alternative is to use powdered gelatin as a direct substitute.

To make the substitution accurately, it’s important to consider the Bloom strength of your powdered gelatin.

Most standard gelatin sheets (gold grade) have a Bloom strength of approximately 200. If your powdered gelatin also has a Bloom of 200, you can follow this equivalency:

1 gelatin sheet (200 Bloom) = approximately 2 grams of powdered gelatin.

If your powdered gelatin has a different Bloom strength, here’s a general formula to adjust:

Required amount = (200 ÷ Bloom of your gelatin) × 2 grams

For example, if your gelatin has a Bloom strength of 250:

200 ÷ 250 = 0.8 → 0.8 × 2 g = 1.6 g of powdered gelatin per sheet

Remember to bloom the powdered gelatin in five times its weight in cold water before using it, just as you would with gelatin sheets.

Please let us know if you have any further questions.

Best regards.

[Sussan Estela Olaya]

Hi Paul.

I checked with the content team and they informed me that we have 5 free courses available.These courses are in Spanish, but you have the option to change both the subtitles and the audio to English.

To make these changes, simply click on the bar below the video and select your preferred language.

Here are the direct links to the courses:

https://www.scoolinary.com/es/courses/hojaldres-y-masas-curso-gratuito

https://www.scoolinary.com/es/courses/postres-plato-curso-gratuito

https://www.scoolinary.com/es/courses/cocina-espanola-curso-gratuito

https://www.scoolinary.com/es/courses/pizzas-curso-gratuito

https://www.scoolinary.com/es/courses/pasta-italiana-curso-gratuito

Best regards.

[Sussan Estela Olaya]

Hi Paul.

Welcome to the Scoolinary community, and thank you for your question.

To access the full content of each course, you’ll need to subscribe. However, each course also gives you access to Chapter 1, where you’ll find free content such as the course introduction and some additional materials.

Please note that the recipe booklets are only available once you’ve subscribed.If you expand each course chapter, you’ll see that some lessons are available for free ,they’re easy to identify as they’re marked in green.

I hope this information is helpful! If you have any other questions, we’re here to help.

Best regards.

[Sussan Estela Olaya]

Hi Sharon.

I’m glad to hear the explanation was helpful!

Regarding your new question: when gelatin comes in small containers without any information about the bloom strength or concentration, it can be a bit tricky to determine. However, there are a few practical ways to get an idea:

1. Observe its gelling strength: You can do a quick test by dissolving 1 gram of gelatin in 100 ml of hot water and letting it set.

If the gelatin sets very firmly, it’s likely a high bloom (230 or more).

If it sets softly, it’s probably a low bloom (120–150).

If the texture is somewhere in between (similar to a typical dessert), it’s likely a medium bloom (180–200).

2. Typical usage: Most commercial gelatins without bloom information are usually medium bloom (around 200), as this is the most commonly used for home cooking and baking.

3. Check with the supplier: If you’re able to contact the manufacturer or distributor, they might be able to provide the bloom strength even if it’s not listed on the packaging.

In any case, for recipes that require precision, it’s always best to use gelatin with a clearly stated bloom strength.

Best regards.

[Sussan Estela Olaya]

Genial Alberto, me quedo atenta por si tienes alguna otra consulta y con gusto te ayudo a resolverlo.

Saludos.

[Sussan Estela Olaya]

Hola Iliana.

Con gusto te aclaramos tus duda.

Si decides usar miel para mejorar el brillo y suavizar el amargor, puedes añadir aproximadamente 1 cucharada (15 ml) por cada 500 g de fruta. Esto es suficiente para ayudar con la textura sin alterar demasiado el perfil nutricional o el dulzor, especialmente si ya estás usando otro edulcorante en tu preparación.

Si deseás sustituir la azúcar blanca por panela puedes hacerlo sin problema, usando la misma cantidad de panela que usarías de azúcar blanca. Sin embargo, es importante que sepas que la panela tiene un sabor más profundo y a caramelo, además de un color más oscuro, por lo que el sabor y el color de la mermelada cambiarán notablemente. Obtendrás un resultado más rústico y menos brillante, pero con un sabor muy interesante y natural.

Si decides probar con panela, te recomendamos hacer una pequeña tanda primero, para ajustar a tu gusto.

¡Espero que te sirva esta información y que tus pruebas sigan siendo todo un éxito!

Un abrazo y quedo atenta a cómo te va tu preparación.

Saludos.

[Sussan Estela Olaya]

Hola Milo.

El equipo de contenidos me informa lo siguiente:

“Sí son 16 mm los que se estira, independientemente del largo, porque luego se ajusta a 28 o 15 cm según queramos hacer panes regulares o minis”

Saludos.

[Sussan Estela Olaya]

Hi Sharon,

Thanks so much for your question! It’s a great one, and I’m happy to explain it in a clear and simple way.

What is “bloom” in gelatin?Bloom is a measurement that tells you how strong or firm the gelatin will be once it’s hydrated and set. Think of it like its “strength.” The higher the bloom number, the firmer the final result will be.

For example:

120 bloom gelatin: makes a softer gel, ideal for light desserts like fruit gelatins or flans.
200 to 250 bloom gelatin: gives a firmer gel, perfect for things like mousses, shiny mirror glazes, or cakes that need to hold their shape.
The name “bloom” comes from a scientist named Oscar T. Bloom, who developed the method for measuring gelatin strength.

Can you “bloom” gelatin at home?

This is where people often get confused. The bloom as a number isn’t something you make ,l it’s decided by the manufacturer and is usually listed on the packaging.

In summary:Bloom refers to the strength of the gelatin , it’s not something you create, it’s how the gelatin comes from the factory. Based on the bloom number, you can choose a softer or firmer gelatin depending on your recipe.

A simple example:If you’re making a light chocolate mousse, a 200–220 bloom gelatin works well , firm enough to hold shape, but still soft.If you’re making a fruit jelly to cut into cubes, a 120 bloom gelatin would be just right.

I hope this helps make it clearer! And if you ever have more questions, I’m always happy to help.
Warm regards!.

[Sussan Estela Olaya]

Hi Sharon!

Thank you for continuing to share your ideas , I love your enthusiasm for experimenting with buckwheat!

When it comes to cakes and cupcakes, buckwheat pairs wonderfully with warm, sweet flavors. Your idea of a banana cake with cinnamon and raisins sounds delicious and is an excellent choice. Other flavors that go really well with this flour include:

Apple and walnut

Carrot and spices (like ginger or nutmeg)

Chocolate and hazelnuts

Citrus (like orange or lemon) with poppy seeds

Buckwheat’s earthy flavor adds depth, so it works especially well with fruits, nuts, and aromatic spices.

As for your second question: yes, you can absolutely use ingredients like eggs, butter, or margarine when baking with buckwheat flour, even though it’s gluten-free. These ingredients actually help improve the structure, moisture, and texture of your bakes.

Eggs provide structure and fluffiness.

Butter or margarine add flavor and softness.

If you’re looking for a lighter or vegan option, you can also use vegetable oil or alternatives like applesauce or plant-based yogurt.

Just keep in mind that using 100% buckwheat flour can result in a denser texture, so if you’re aiming for a light, airy crumb, it’s a good idea to combine it with another flour like oat, rice, or spelt depending on your dietary needs.

We hope you give these combinations a try! If you end up making that banana and cinnamon cake, we’d love to hear how it turns out!

Warm regards.

[Sussan Estela Olaya]

Hi Sharon.

I’m glad to hear you were able to see the response. I understand you had some issues with your connection, but no worries , we’re here to help. So if you have any other questions, we’ll be happy to answer and assist you with anything you need.

Best regards.

[Sussan Estela Olaya]

Hola Cinthya.

El equipo de contenidos me informa que ya fue editada información en los recetarios.

Cualquier otra consulta que tengas aquí estoy para ayudarte.

Saludos.