B·Concept Pastry and Formulation Program ED 26-27

0 of 102 lessons completed (0 %)

2.2. Aeration

2. Gelatine

Gelatine can also be used as a foaming agent, as we demonstrate using a raspberry marshmallow recipe as an example.

This lesson will be available on 08/09/2025.
Back to: Programa de pastelería y formulación B·Concept ED 26-27 > 2.2. Aireación