Come utilizzare la gelatina alimentare in pasticceria tips elearning pastry recipe elearning

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Gelatin is an ingredient used to provide structure once the mousse is placed in the refrigerator. It binds the water and gives consistency and viscosity to the product by forming a gel. • Together with Pastry Chef Martina Bertuccelli, we offer you some tips on how to use food-grade gelatin and the precautions to take. • There are powdered gelatin and gelatin sheets, and it begins to gelify at temperatures as low as 10°C. • Discover this and other pastry secrets in the Acadèmia.tv School! • SUBSCRIBE TO THE CHANNEL: https://bit.ly/AcademiaITAsub • DISCOVER THE COURSES: https://academia.tv/it • OUR BLOG: https://blog.academia.tv/ • FOLLOW US ON: • Instagram: / academia_ita • Pinterest: https://www.pinterest.it/ITacademiatv • LinkedIn: / 71354608 • TikTok: / academia.tv • Telegram: https://t.me/+0atHlu9OHyA4NGM0 • Facebook: / it.academia.tv • #mousse #gelatin #massari #italianfood #italiandessert #tartlets #glutenfree #pastry #saintHonoré #dessert #cookingwithpassion #italiancuisine #chef #homemaderecipes #grandmasrecipes #gourmetpastry #cookingclass #pastrysecrets #learntocook #tutorial #highpastry #easydessert #quickrecipes #pastrychef #applecake #cakes #cake #elearning #academiatv

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