Baking gelatins and gelling agents
Sheet and powdered gelatin (gold, silver, bronze) for mousses, entremets, mirror glazes and Bavarian creams.
Sheets, powder and grades
Gelatin comes in sheets (convenient, individually dosed) and powder. Its gelling strength is measured in bloom: gold (200), silver (160), bronze (140). The higher the bloom strength, the stronger the gelling power; adjust it to achieve the desired consistency (an airy mousse or a firm entremets).
How to use it
Sheets: rehydrate in cold water for 5-10 min, squeeze out, then dissolve in a hot preparation (never boiling). Powder: rehydrate in a specified volume of water before adding. Do not boil gelatin, as this destroys its gelling power. For a plant-based version, agar-agar is an alternative (used differently).
Frequently asked questions
Sheets or powder?
Sheets for easy, individual dosing; powder for large quantities and precision.
What is bloom strength?
A measure of gelling strength: gold 200, silver 160, bronze 140.
How do you rehydrate it?
Soak the sheets in cold water, then squeeze out; mix the powder into a specified volume of water.
Plant-based alternative?
Like agar-agar, but it sets more firmly and is used differently (dosage and cooking).
