Understanding Gelatine: A Guide for Cake Makers

Gelatine, a key ingredient in many pastry recipes, comes in various forms and grades. Today, we will focus on the differences between bronze, silver, and gold gelatine sheets, and the convenience of using a gelatine solution in pastry production.

Bronze, Silver, and Gold Gelatine Sheets

Gelatine sheets are categorized into bronze, silver, and gold grades based on their bloom strength. The bloom strength refers to the firmness of the gelatine and its gelling power.

  1. Bronze Gelatine Sheets: These have the lowest bloom strength, typically around 125-155. They produce a softer gel, ideal for delicate desserts like mousses or light jellies.

  2. Silver Gelatine Sheets: With a bloom strength of 160-190, silver gelatine sheets offer a medium set. They are versatile and can be used in a variety of recipes.

  3. Gold Gelatine Sheets: These have the highest bloom strength, usually 200 or more. Gold gelatine sheets create a firm set, making them perfect for structured desserts, such as panna cotta or terrines.

The Convenience of Gelatine Solution

A gelatine solution is made by dissolving 1 part of gelatine in 5 parts of warm water (Important - do not heat the solution more than 80C), then cooling it down to achieve a firm consistency. This solution is particularly convenient in pastry production for several reasons:

  1. Ease of Use: The gelatine solution is easier to handle and measure compared to individual sheets.

  2. Uniform Dissolution: The solution dissolves more easily and evenly in liquids, ensuring a consistent texture in your final product.

  3. Efficiency: Preparing a batch of gelatine solution saves time, especially when working on multiple recipes that call for gelatine.

In conclusion, understanding the different types of gelatine and how to use them can significantly enhance the quality of your pastries. Whether you choose to use bronze, silver, or gold gelatine sheets, or opt for the convenience of a gelatine solution, each has its unique benefits that can be leveraged to create outstanding cakes. Happy baking!

Tanya Novak. The Pastry Chef at Art Bakery and Gourmet, Marbella, Spain.

Sergii Novak