Les différents gélifiants - gélatine, agar agar, pectine...

Agar-agar, gelatin, pectin… 👉 Which gelling agent should you use in baking, and more importantly, why? In this video, I explain the differences between the main gelling agents, simply and with concrete examples: ✔ Agar-agar: how it works, dosage, mistakes to avoid ✔ Gelatin: sheets or powder, bloom strength, temperature ✔ Pectin: NH, yellow, glazing, when to use it ✔ Textures obtained with each gelling agent ✔ Possible substitutions and limitations 👉 This video will help you: Choose the right gelling agent for your recipe Avoid unsatisfactory textures (too hard, too soft, brittle) Understand recipes without blindly following them Whether you're a beginner, a passionate baker, or changing careers, you'll finally know what to use and when. 🔔 Subscribe for clear, useful, and immediately applicable explanations. _____________________________________________ ⚠️ 94% chance of obtaining your CAP pâtisserie (French pastry chef diploma): https://www.hodyacademy.com 🏆 Join the community of future chefs: https://bit.ly/2VcScNX 🏆 ____________________________________________