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Hello,
I was looking to make the french lean bread with the raspberry fluid gel. The recipe that they have uses gellan gum, but they don't specify if it's high acyl or low acyl. Does anyone know which one to use? Or would it not matter in this case?
Based on this link, it looks like I want low-acyl ? https://www.chefsteps.com/activities/fresh-orange-fluid-gel
Hello,
I was looking to make the french lean bread with the raspberry fluid gel. The recipe that they have uses gellan gum, but they don't specify if it's high acyl or low acyl. Does anyone know which one to use? Or would it not matter in this case?
By docsconz,
