@creme.and.croissant: Most people use gelatine per recipe. Professionals don’t. We standardise it. Hydrate your gelatine with cold water (x5 its weight) Melt it once Let it set into a gel Store it Then you remelt only what you need, when you need it. This is how bakeries work. Consistency. Speed. Control. No waste. No mistakes. No guessing every time you make a mousse or a cream. If you’re serious about production, you need systems like this in your kitchen. Comment SYSTEM and we’ll show you how we structure production in our trainings. #pastrychef #bakingbusiness #pastrytraining #foodproduction #culinaryschool

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Friday 20 March 2026 12:22:15 GMT