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A general gelatin leaf to liquid ratio

post #1 of 4
Thread Starter 

 

Ok just a quick question, maybe a bit obvious to some people but altho it says professional chef under my name i am still at college so i dont know everything like this yet, i just need to know a general ratio for setting jellys sweet or savoury with nothing suspended in them or anything like that, using leaf gelatin and not like rubber bullets, its for a salmon dish im working on and i want to have it with a bit of beetroot jelly and it occoured to me that i could get a recipie but not a reliable ratio to apply to any other dish/jelly i may want to attempt, thanks for the help.

 

post #2 of 4

Well to help you out , here is a good thread  with alot of info.

Gelatin conversion

 

I usually look at it like this : packet of knox = 7 grams = 3 sheets.

 

Petals.

 

 

Petals
Réalisé avec un soupçon d'amour.

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Petals
Réalisé avec un soupçon d'amour.

Baby Cake
(4 photos)
Victorian cupcakes
(10 photos)
Reply
post #3 of 4

For mousses:
1 leaf gelatin to 100 grams base (fruit puree etc) and 100 gr whipped cream

 

for gelles, 1 leaf to 200 grams base

 

1 leaf bronze is equal to 1 leaf gold or 1 leaf silver, that is, they all have the same binding capacity.  Gold is the purst form and the highest bloom strength, so the leaves are smaller, silver is next, and bronze last.

 

...."This whole reality thing is really not what I expected it would be"......
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...."This whole reality thing is really not what I expected it would be"......
Reply
post #4 of 4
Thread Starter 

ah thank you, thats exactly what i was looking for, i undertand that bloom is the measure for gelatin strength but how is that reflected in the final product if strength isnt the same as binding capacity do you just mean how rubber like or unlike it is?

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