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| Pastries and Baking General General discussion forum for all pastry and baking topics. |
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#1
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| I'm an amatuer, but I am trying to upgrade my skills. I know that gelatin leaves come in to strengths/sizes. What's the difference in terms of use? Thanks. |
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#2
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| That's a very good question. I have heard many different responses to this question that dissagree with each other. From my use of sheets, there are 3 kinds. Platinum, gold, and bronze. Each sheet is usually equivilent to 2g of powder. We use the platinum for it seems to be the most refined. It won't transfer color and things of that nature. They are a thinner more transparent sheet. I think the numbers run like this platinum--600 sheets gold--500 sheets bronze-- 300 sheets might be wrong on the gold though Each box is usually the same weight. 2.2 kilo If you have the choice I would use the Platinum just my 2 cents HTH pan had to add, this is where the conflict comes in when I see a formula that call for a count on the sheets and not weight. Maybe someone will chime in. |
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#3
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| I think we use silver at work. But I had no idea the 'silver' meant anything??! I find it rather annoying when recipes call for sheets, because its almost as bad as calling for cups! |
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