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Gelatin
To make a batch of gelatin bloom Chef Aoki uses 200 bloom 1 to 5 ratio. I can find sheet gelatin 160-190 or powdered 225. Can I create the same using those?
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3 Replies
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Good evening Beth!
You need to re-calculate the power of gelatin (bloom) – I am using calculator on this site
https://dessertisans.com/insight/how-to-convert-gelatin/#gelatin-conversion-calculator
I hope this help!
Regards – Elena
dessertisans.com
Not all gelatin are equal, convert to any type [includes Calculator]
Gourmet dessert recipes for home-patissiers
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Hi @beth-cook & @elena_spetsiouyahoo-co-uk 👋
Welcome to our Community! I hope you feel totally at home. Where are you from? I’m Sol from Buenos Aires and I’m the Community Builder.
I´ll bring @sussan_scoolinaryteam to this thread so we can read what she thinks about your question, Beth. Thanks for sharing your thoughts, Elena ☺I want to invite you to explore our Feed. There you can:
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Hi @beth-cook
It would be best to use powdered gelatin of the type that the chef uses.
If you make a change from sheet gelatin to powdered gelatin you would have to do a test since not all gelatins work the same way.
A good option is the one that our colleague left us, you can use the gelatin conversion calculator and with that calculate the amount you need.
Greetings.
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