HOW TO PREPARE OR DILUTE UNFLAVORED GELATIN

Properly prepared dilute the gelatin or guarantee the success of the preparation to add it.

Unflavored gelatin must first be hydrated with water or another liquid (milk, juice, etc.) at room temperature, then a let stand to absorb the liquid well and finally, take the heat (double boiler or microwave) to dilute, before adding any preparation . THUS homogeneously hydrated clumping is avoided and is optimally mixed When added.

Usage in Pastry: The unflavored gelatin is at best prepared to elastic to cover and decorate cakes, tarts, cakes feet masses or ingredients.  Unflavored gelatin for making desserts and first covered must be hydrated (with water) and Diluted Previously heat to add to the recipe.

Properly hydrate and dilute the gelatin, Whether powder or leaves, we guarantee to Achieve a manageable dough with good elasticity and texture.

In Covers  For gelatin powder  . 1 ON = 1 tablespoon, hydrated With ¼ cup (4 tablespoons) of water to the environment  It is cast in the form of rain and let stand 5 to 10 minutes.  In the rest as it potentiates wetted. It grows in the process of trapping water molecules.  A double boiler or in microwave heated Until only dilute well.

For the gelatin sheets  . 6 = 1 tablespoon thin sheets, equals 1 envelope gelatin powder  . First They break in a bowl and cover with water  . It is allowed to stand well soak Until  They are removed from the water draining the excess and take it With container to another ¼ cup water to the weather.  A double boiler or in microwave heated Until only dilute well.

Royal Icing / Glass can hydrate a little jelly in a tablespoon of water and dilute the heat. Diluted and cold is added When beating the royal icing.  Gives elasticity extension to designs, embroidery, filigree, Among Others.

Recommendations:
-Use a wide container bottom Where the water does not stay collection, to hydrate gelatin (powder).  To throw as more rain and dropping area Where Concentrated least, Avoiding clumping.  
-Water must be climate (room temperature).  Dropping the hot gelatin over water causes are not Properly hydrated and not dilute well.  Also difficult to dissolve lumps Quickly and are formed.  
Between him more rest of the gelatin in the hydration process is much better.  It Reaches ITS maximum power and is more effective at mixing .  
No gelatin exposing too much heat.  If STI Loses much heated gelificadoras properties and in the case of the covers, you Tend to add more sugar than required.  
-In case That lumps, strain or sift Should dilute gelatine before adding the remaining ingredients.  
- Added to cover yy . Also to mass FORMED is Important and Necessary let stand for optimal consistency  . It is stored in plastic and left to cool for several hours or Until the other day, preferably place  Cover and extends working better.