19 hours ago, Louisedk said:That sounds interesting about the gelatine method.. anywhere I can see an recipe ? I wish more would add the aw in recipes though:D just startet a class about it and calculating and I think it’s difficult especially becurse I’m no good at math !!! And don’t know how to use an excel hahah
For information on all things marshmallow, you should read through the eGullet threads on marshmallow (a search will lead you to them). As for a recipe using gelatin, check out the one many people use, also on eG:
As far as Aw goes, Wybauw's recipes provide a reading, but such information can only be approximate because ingredients, environments, techniques differ so much from one person to another. Something like the fat percentage of cream can make a difference, similarly water content of butter and amount of fruit solids in a purée. In my opinion, the only way to be reasonably certain is to purchase a water content meter. They are expensive, but you can read on eGullet of brands people have recently found that are less expensive but still give accurate readings. It's good to bear in mind, however, that even an accurate Aw meter can give slightly different readings of the same substance over time, and as water evaporates, the reading will change a little.
