Glaze

[Sussan ScoolinaryTeam]

Hi Mary Bergadano

Could you please let me know which recipe you are referring to? This way, I can review the ingredients and procedures and provide you with an accurate response.

Best regards.

[bergadano1966]

Hello Susaan. I read some of the glazing recipes from various pastry chefs and I do not see the bloom of the gelatin they use and could put us in great difficulty when making an advanced cake. For example this pastry chef and so many more on the platform.

Hello Susaan. I read some of the glazing recipes from various pastry chefs and I do not see the bloom of the gelatin they use and could put us in great difficulty when making an advanced cake. For example this pastry chef and so many more on the platform.

[Sussan ScoolinaryTeam]

Hi Mary Bergadano.

We understand your concern about the lack of mention of bloom in glazing recipes. The main reason is that the platform aims to make recipes accessible to students worldwide, including places where gelatins with different bloom strengths are uncommon or unavailable. In many countries, especially in Latin America, recipes are adapted by adjusting the amount of gelatin according to the desired texture, without strictly depending on specifications like bloom.

If it’s common or easy to find gelatins with different gelling strengths (bloom) in your country, you can use this general information to adapt recipes that don’t specify the type of gelatin to use:

▪️90-130 Bloom:

Use: Soft preparations like mousses, creams, and delicate desserts.

Result: Soft and slightly firm texture.

▪️150-180 Bloom:

Use: Glazes, sauces, and some molded gelatins.

Result: Firm but not rigid texture.

▪️200-250 Bloom:

Use: Preparations requiring greater firmness, such as advanced mirror glazes, gummies, and structured gelatins.

Result: Very firm texture.

How to adapt recipes if the bloom isn’t specified:

If a recipe doesn’t mention the gelatin’s bloom strength, you can make practical adjustments:

If you use low-bloom gelatin and the preparation isn’t firm enough, slightly increase the amount of gelatin.

If the texture is too firm (likely due to high-bloom gelatin), reduce the amount used in the recipe.

This way, you can customize the recipe according to the products available to you without needing to know the exact bloom level.

I hope this information is helpful and supports your learning.

Feel free to reach out if you have any other questions.

Best regards.

[bergadano1966]

It’s clearer to me now. Thank you.

[Sussan ScoolinaryTeam]

Great! If you have any other questions, I’ll be happy to help you resolve them.

Best regards.

[Sol Damiani]

Hey there Mary!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

Please tell us which recipe you are referring to so we can help you.

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