Kappa Carrageenan and High Acyl Gellan

sebastian_95708

hi guys

I would like to know if you can give me some advices about the ratio and how to work with those 2 ingredients.

I saw a recipe about how to make a roll gelatine with kappa http://www.thestaffcanteen.com/chefs-recipes/rhubarb-raspberry-and-white-chocolate-by-daniel-watkins

as you can see you have to use 1% of the total weight.  Since i didnt have rhubarb, i used beetroot juice,  200 grams of beets and 2 grams of Kappa

this is what happened:

https://www.youtube.com/watch?v=2lCUCR9T6Rg&list=UUcxPg0X5ozykJEijHBj2aQQ

my first attemp the sheet was to thin, so in my second attemp made it thicker in order to get a gelatine more flexible, as you can see when you move it, there´s no problem but when you try to roll it, it become kinda wicked, its break very easy

According to High Acyl Gellan

 which one is the ratio to work with it ?  i cant find info about high acyl, everything is about low acyl gellan

Kind regards and thank you in advance to share some of your time