Fresh and Light Patisserie: Gelatine bloom power and powder to water ratio

[Sussan Estela Olaya]

Hi @vadim-kuzmin

The recipes use two types of gelatin, the first is a gelatin mass, below I leave the link for you to see the video of preparation of this ingredient.
https://www.scoolinary.com/es/cursos/petits-gateaux-japoneses/lessons/elaboracion-de-la-masa-de-gelatina

And the second gelatin he uses is a powder and has a bloom between 180 and 200.

Greetings.

[Sol Damiani]

Hey there Vadim!👋

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