
What is gelatin mass? Some recipes from the worldwide Master Chef will mention gelatin mass in their recipe instead of gelatin, gelatin mass is the mixture of gelatin bloom with water. If the recipe is referring to 'gelatin mass', you need to recalculate back how much gelatin you need in the recipe.
Understand more on your gelatin to produce more quality & consistent products.
How to Prepare Gelatin Mass?
Recipe: Gelatin Mass
Recipe Code: F0002
Item No |
Ingredients |
Unit |
1 Portion |
1 |
Gelatin Sheet, Gold Grade, 200 Bloom |
gram |
5 |
2 |
Water, cold/ room temperature |
gram |
30 |
Steps:
Step 1:
Weight your gelatin, gelatin:water ratio is 1:6, 1g of gelatin bloom with 6g of water, resulted (1g + 6g) 7g of gelatin mass.
If you use 1 sheet of Oven & Chalice gelatin sheet, it’s 5g of gelatin bloom with 30g of water, resulted 35g of gelatin mass.
Step 2:
Weight the water you need, fully soak the entire gelatin sheet in the water, all part of gelatin must cover with water, you can cut the gelatin sheet to smaller piece if there’s less amount of gelatin you are blooming.
When the gelatin soften, slightly separate each pieces of gelatin to make sure more surface for water absorption.
Step 3:
Make sure all water absorbed by gelatin sheet to maintain consistency.
Photo: Bulk preparation of gelatin mass, gelatin sheet after bloom.
Step 4:Melt gelatin mass before adding in the recipe every time to avoid undissolved particle.
[Method: Bain-Marie (double boil) or microwave].
Extra knowledge:
If you are using Gelatin in different strength, you can re-calculate the amount of Gelatin Mass in the recipe.
For example, your Gelatin is not 200 bloom, but 160 bloom instead. In this case you will need to divide those numbers and find coefficient:
200/160 = 1.25
Now, if the recipe requires '50g' of Gelatin Mass (200 bloom), instead you will require '62.5g' of Gelatin Mass (160 bloom).
50g X 1.25 = 62.5g