B·Concept Pastry and Formulation Course 30-31

0 of 129 lessons completed (0 %)

2.4. Gelation

1. Gelatine

In this lesson, we talk about the origin of gelatine and its molecular structure, as well as its gelling mechanism.

This lesson will be available on 06/04/2026.
Back to: Curso de pastelería y formulación B·Concept ED 30-31 > 2.4. Gelificación