The use of emulsifiers in pastry - MASTERCLASS Jordi Bordas

On this occasion, you'll learn all the secrets about emulsifying agents and their function within the pastry world. They are present in different classic and modern recipes, notably in creamy and aerated textures like mousses. You'll also discover the process that should be followed to achieve an emulsion correctly:
How do I choose an emulsifying agent?
What types of emulsifying agents are available nowadays?
What is an emulsifying agent made of?
What is the appropriate process for achieving a proper emulsion?
For a creamy made with acidic fruit, can I use any emulsifying agent?
How can I correct a recipe that has split?
Can I replace powdered soy lecithin with liquid soy lecithin?
❕ Moreover, in the Extended Online B·Concept Pastry Course we will teach you the best techniques to create your own recipes. Get informed at: jordibordas.co...
📧 Email us at [e-mail] if you have any doubt or you are willing for more information. We will be glad to help you!

[@franciscabalogh8605]

To make cream, it's better to use zelatin or pectin?

[@avitulalevi]

Is there a pdf to download?