Gelatins and pastry gelling agents
Gelatins in sheets and powder (gold, silver, bronze) for mousses, desserts, mirror glazes, and bavarians.
Sheets, powder, and grades
Gelatin comes in sheets (convenient, single-dose) and powder. Its gelling strength is measured in bloom: gold (200), silver (160), bronze (140). The higher the bloom, the stronger the gelling power, to be adjusted according to the desired firmness (airy mousse or firm dessert).
How to use it well
Sheets: rehydrate in cold water for 5-10 minutes, squeeze out, then dissolve in a hot preparation (never boiling). Powder: rehydrate in a defined volume of water before incorporation. Do not boil gelatin, as it destroys its gelling power. For a plant-based version, agar-agar is an alternative (different usage).
Frequently asked questions
Sheets or powder?
Sheets for simple single dosing, powder for large quantities and precision.
What is bloom?
Measuring gelling power: gold 200, silver 160, bronze 140.
How to rehydrate?
Sheets in cold water then squeezed; powder in a defined volume of water.
Plant-based alternative?
Agar-agar, but it sets firmer and is used differently (dosage and cooking).
