All right, all you eighth grade grads raise your hands. If one oz of gelatin in 5 oz of water is one part in 6, then in one oz of solution we've got .165 oz of gelatin. Dividing that by my all purpose gram factor of .03527 gives us 4.68 grams of agar, weight for weight. So the stock solution would be 5 oz of water to 28 grams of agar, or 1 oz. that makes sense. Now, if agar is used at 1/8 the level of gelatin, then the stock solution now is 5 oz water to 3.5 grams of agar to gel 6 lbs of whatever. One oz of this solution should gel a lb of liquid, mousse, puree, what you like. I found a french page with the lyrical google translation that said 2-4 grams per liter of liquid will gel that amount of liquid. This is where I fall down. How much bigger than a pint is a liter? If it's roughly twice, then I have figured roughly twice the amount of agar than Chef Simon on this page I found uses. Well, at least this is a starting point. 3.5 grams is an eighth of an ounce. We have scales that will weigh to the hundredth of a pound, however 1/8 oz is .0078, and that's too much rounding up. I could weigh out 1/4 oz on the baker's scale and use a long-neglected skill and divide the little white pile by eye, with the thin blade of a sharp knife. I could then perform the whipped cream experiment in another thread.
I made an annniversary cake the other day at the store, all totally under the radar of the big baking bosses. I made vanilla chiffon genoise filled with raspberry curd and iced with citrus tinted Italian meringue buttercream. One 12 inch, one 9 inch, one 6 inch, decorated very simply with shell borders and gold dragees (plastic ones) and white orchids We sold it for 200 bucks and there is no plu or sku for it and we're gonna get caught when the bean counters want to know what the Miscellaneous Bakery for 200 bucks was.
But I thought I could start to make mousses with curd, agar and whipped cream. Bands of ladyfingers, nice flavorful syrup, and delicious whipped cream and fresh raspberries on the top. The way it works around the store is that I can get the raspberries from produce dept that are not in tip top condition and make puree out of them and not have to buy it from Sid Wainer. It is such an incredible hassle trying to get new numbers issued. Talk about control issues. I've gotten two so far. I reworked a cookie recipe and worked up a fairly tasty wheat free cake.