Is the gelatin mixture for pastillage heated to 90ºF before being added to dry ingredients?

The correct response indicates that gelatin mixtures for pastillage are not heated to 90ºF before being combined with the dry ingredients. Typically, the gelatin is dissolved in water, often at a lower temperature, and then mixed with other ingredients without further heating. This helps maintain the integrity of the gelatin and achieves the desired texture in the final product.

In pastillage making, the focus is on incorporating ingredients in a way that allows for the proper formation of structure, which is critical for creating candies or decorations intended to harden. Heating the gelatin mixture to a higher temperature could potentially alter its gelling properties or consistency, which is not recommended for this specific application in confectionery.

Being aware of these considerations is essential for producing high-quality pastillage and understanding the specific requirements of gelatin in various confectionery processes.