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Rommelsbacher FD500 Manual

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Consistency and mixing ratio
• The gelling bath must always correspond to the mixing ratio of 4.5 g gelling salt to 500 ml water.
Dissolve the gelling salt completely in water by mixing it with a spoon or whisk in circular motions. The
gelling bath can quickly turn color, according to the color of the gelling mixture, which is quite normal.
Gradually the gelling bath loses its gelling ability. It is advisable to prepare a new gelling bath after
some time. Depending on the recipe, this can be necessary after a treatment of about 500 g of gelling
mixture, but also later - an investigating view at the gelling of the drops is always useful.
• Before starting, check the consistency of the ingredients. In order to get a working gelling mixture,
sufficient liquid (water) must be added, to which the gelling starch can bind. We recommend starting
with 2 g of gelling starch, regardless of the used ingredients or mixture. Add the gelling starch
slowly, stirring or mixing constantly. The mixture should thicken quickly. The aim is always to reach a
consistency like liquid honey resp. a ductile creamy consistency like sugar beet juice.
• Very viscous ingredients (such as chocolate syrup) have to be diluted evenly with water (ratio about 1:1),
before being mixed to the gelling starch.
• If your ingredient has a grenadine-like consistency, we would recommend a mixing ratio of about 1:1
to about 2:1 – which means e.g. 125 g of grenadine and 125 g of water or 160 g of grenadine and 80 g
of water
• If the ingredient is very fluid and has a high water content already, like a soft drink or fruit juice from
concentrate, you may not need to dilute or add water at all.
Ingredients are available in specialist shops and at internet retailers, specialized in the ingredients of the
molecular cuisine. Please mind: depending on the quality of the ingredients, their dosage may vary.
Our recipes are based on products purchased at www.wuerzteufel.de.
Error Cause and corrective action
The jelly pearls are melting
when being dripped into the
gelling bath or they cannot be
removed from the gelling bath
without melting.
a) The gelling mixture is not optimal.
• Add some more gelling starch (just start with a knife tip and then
slowly approach to the optimum).
• Add some acidity regulator to the gelling mixture.
b) The gelling bath is not optimal.
• Add a little more gelling salt to the gelling bath.
• If the gelling bath has already been intensively used, it is
advisable to prepare a new gelling bath.
c) There are too many air bubbles in the gelling mixture.
• Allow the air bubbles to escape by leaving the gelling mixture to
rest a little longer.
Troubleshooting
Subsequent purchase of ingredients
(gelling starch, gelling salt and acidity regulator)
… 28 …


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