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Tree ball : Problem with insert
The insert had difficulty freezing. It could not freezer completely despite the freezer température being set at -20C. I’m trying to figure out why. The only difference I made to this recipe was my choice of gelatin. I had 250 bloom gelatin powder on hand. I wanted to make it 220 bloom by making this ratio:
– Dilute 35 gr of 250 bloom gelatin powder with 210 ml of cold water
-In the recipe, I used 90% of the required quantity.
1) Is my ratio adequate?
2) Is this why the inserts are not completely frozen?
Thank you!
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3 Respuestas
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Level:
Scoolinary Team
Hi @sarahnadeau
I think the amount of liquid for the gelatin was a lot, normally you should multiply the total weight of gelatin by 5, the result will be the amount of water. In this case you used 35 grams of gelatin powder and the amount of water would be 175 grams (35 grams of gelatin x 5 = 175 grams).
We hope this information is helpful.
Greetings
Scoolinary team.
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Hi @sussan.
I believe they were asking about diluting the strength of 250 bloom gelatin down to an equivalent strength of 220 bloom gelatin.
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Level:
Scoolinary Team
Hi Cary
The best way to work with gelatin is by dissolving it in water and multiplying its weight by 5, that is why your preparation was not firm because you added extra liquid, that will always be the appropriate amount to dissolve the gelatin.
You can’t work by percentages when you use less bloom strength. They are ingredients that are modified from the factory. It is not like using sugar that can be worked by percentages when you increase or reduce a recipe
The ideal would be to reduce the amount of liquid in the recipe (milk, heavy cream, etc.) and not the amount of gelatin, which is what gives structure to a preparation.
Greetings.
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