Mycryo/Cocoa Butter - Replace Gelatin

Richard_175350

Hello guys, on Callebaut website they say that Mycryo replace Gelatin, in mousses,cremes,glacage.. yes, but in witch ratio?! I cant assume that.. anyone has tested it?

brian_martin2001

Have you tried contacting Callebaut regarding this?

Edit: i spoke to a buddy of mine who works in their R&D department, and he's never heard our suggested for a gelatin replacement, however, I saw at a vendor's website about 1% being used a as a gelatin replacement for tempering.