Miniature Pastry - Scoolinary

Ask a question

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 ScoolinaryTeam replied 3 weeks, 6 days ago 2 Members · 5 Replies
5 Replies

Sussan ScoolinaryTeam

Administrator
October 26, 2024 at 23:28

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 ScoolinaryTeam
    
    Administrator
    October 27, 2024 at 02:16
    
    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 ScoolinaryTeam
        
        Administrator
        October 27, 2024 at 15:04
        
        Hi Valeria.
        
        Great, Valeria! I hope this information is helpful.
        
        Best regards.

Log In to Reply

Log in to reply.