Miniature Pastry - Scoolinary

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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 Estela Olaya replied 3 months, 1 week ago 2 Members · 5 Replies
5 Replies

Sussan Estela Olaya

Administrator
October 26, 2024 at 23:28

Level: Scoolinary Team

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

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