Incorporating Gelatine and Fonde Suisse

Todays lesson involved the use of gelatine and a commercial Mousse called Fond Suisse.

Points of imporatnce included:

You should all be able to identify the different types of gelatine used in the bakery industry, this should include sheet or leaf gelatine and powdered or granulated gelatine.

• You should know that gelatine originally came from the concentrated or refined product obtained by boiling the protein "collagen" contained in the bones or tissues of animals.
• Gelatine of a good quality should not have an unpleasent odour and be lear when dissol ved. Gelatine of a poorer grade will be darker in colour and have a glue smell.
• When using gelatine it is normal to reconstitute the powder or leaves by soaking it in cold water. This makes the gelatine dissolve more readily.

More information can be found by clicking on the following link:

http://en.wikipedia.org/wiki/Gelatine#Edible_gelatins