Renewable Design for Gelatin Powder For Food - Gelatin for Marshmallow – Gelken
Renewable Design for Gelatin Powder For Food - Gelatin for Marshmallow – Gelken Detail:
In Marshmallow, foaming and foam stability are mainly used for gelatin, followed by thickening and gelation. Choosing different specifications of gelatin, or combining gelatin with modified starch and other raw materials, we can prepare stable products with different densities and textures.
70g white granulated sugar, 70ml water,
10 g gelatin powder, 70 ml cold water,
Corn starch 30g, sugar powder 10g
1. Weigh the required ingredients for standby.
2. 10 g gelatin powder is pre dissolved with 70 ml cold boiled water for standby.
3. Put the corn starch in the pot and stir fry over low heat for 3-5 minutes.
4. Stir fry, cool and mix with sugar powder, take half and sift on the container to prevent sticking.
5. Pour 70g white granulated sugar into the pot, add 70ml water.
6. Turn down the heat until the sugar water boils and bubbles. If there is a thermometer, measure it at about 100 ℃. Turn off the heat first.
7. Pour in the gelatin solution dissolved in cold water, bring to a boil again, and turn off the fire.
8. Cool to tentacle slight heat (40-55 ℃).
9. Drop a few drops of lemon juice and whisk them at high speed with an electric egg beater until they are thick and silky,
10. Pour the mixture into the container and use the scraper to quickly scrape it. If the room temperature is low and the action is slow, the marshmallow is easy to solidify, which is not conducive to shaping.
11. Sieve a layer of starch and powdered sugar on the marshmallow and refrigerate for 3-4 hours. Use a knife to gently draw a circle around the container, flip the button, gently pat the demoulding, and cut into small pieces.
| Test Criterion：GB6783-2013 | Marshmallow |
| Physical and Chemical Items | |
| 1. Jelly Strength (6.67%) | 220-260bloom |
| 2. Viscosity (6.67% 60℃) | 25-35mps |
| 3 Mesh | 8-60mesh |
| 4. Moisture | ≤12%≤12%≤12% |
| 5. Ashes(650℃) | ≤2.0%≤2.0%≤2.0% |
| 6. Transparency (5%, 40°C) mm | ≥500mm |
| 7. PH (1%) 35℃ | 5.0-6.5 |
| 8. SO2 | ≤30ppm |
| 9. H2O2 | Negative |
| 10. Transmittance 450nm | ≥70% |
| 11. Transmittance 620nm | ≥90% |
| 12. Arsenic | ≤0.0001% |
| 13. Chrome | ≤2ppm |
| 14. Heavy Metals | ≤30ppm |
|
≤1.5ppm |
| 16. Insoluble substance in water | ≤0.1% |
| 17 .Total Bacteria Count | ≤10 cfu/g |
| 18. Escherichia coli | Negative/25g |
| 19. Salmonella | Negative/25g |
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We always believe that one's character decides products' quality, the details decides products' high-quality ,together with the REALISTIC,EFFICIENT AND INNOVATIVE crew spirit for Renewable Design for Gelatin Powder For Food - Gelatin for Marshmallow – Gelken , The product will supply to all over the world, such as: Burundi, Philippines, Brasilia, So We also continuously function. we, focuse on high quality, and are conscious of the importance of environmental protection, most of the merchandise are pollution-free, environmentally friendly products, reuse on the solution. We've Updated our catalog, which introduces our organization. n detail and covers the primary items we provide at present, You may also visit our web-site, which involves our most recent product line. We look forward to reactivating our company connection.
By Florence from Canada - 2018.11.28 16:25
It's really lucky to find such a professional and responsible manufacturer, the product quality is good and delivery is timely, very nice.
By Ricardo from Liberia - 2018.09.19 18:37
