simon wrote:cheers the problem i have i am not going to lyon yet. this year they have thrown in a semi/qualification round and as i was only picked / asked 2 weeks ago i am short for time . the norweigan and french have been picked upto 2 years in advance.
my semi/ qulaification date is in 3 1/2 weeks :ahhh: :ahhh: so well in the shite.
ok had practice with gellan gum this morning and yes it came out to brittle what do i decresae the gellan gum or the maltodextrin . i am using 2% gum and 10 % other stuff. also what temp do i cook it out to and for how long.
what recipe are you useing mr simon and i will have a look at it because i dont understand the maltodextrin part of it :question: :question: (where did you get THIS recipe from)
cheers mate will allways try and help if i can