The rol of sugar in gelled textures – Recipe formulation. B·CONCEPT COURSE
Channel: Jordi Bordas
Date: 2021-08-24

Are you crazy about 🍰 pastry? Would you like to learn the basics to design your own sweet recipes? Learn all this with the online and extended B·Concept method pastry course. You will only need a 🖊️ pen, a 📓 notebook and hunger to 🎓 learn! 

The course is structured in 4 Modules. In Module 3 about recipe formulation, you will learn how to create 👨‍🍳 recipes from scratch, having in mind the first two Modules about molecules and pasty techniques. 

In this ▶️ video, which is part of the online and extended B·Concept method pastry course content, you will see a sneak peek about formulation in 🍡 gelling textures. We will teach you how does 🍬 sugar influence in those gellings and how can they be substituted; we also comment the techniques to get optimal results, and we talk the benefits of using pectins or fruit fibres. Moreover, show you how to do a good fruit 🍡 gelling and how to avoid gellings losing 💦 water. 

There is more information about the Extended Online B·Concept Pastry Course in our website: hhttps://jordibordas.com/en/curso-online-de-pasteleria-bconcept/.
And, if you want to watch the other Modules’ videos, you have got them in: https://youtube.com/playlist?list=PLhaMcZX-y-AOnB7y2V3i5ExcW7Sco3f0F.

Moreover, if you want to learn more about recipe formulation and 🍡 gelling textures, do not miss the free MASTERCLASS about pectines and other vegetable gellings in pastry: https://youtu.be/JVwBvGQDE9w (in Spanish).

📧 Email us to info@jordibordas.com if you are willing for more information! We will be glad to help clarify your doubts. 
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