Well-designed Kosher Gelatin Powder - Gelatin for Marshmallow – Gelken
Well-designed Kosher Gelatin Powder - 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'll make every effort and hard work to be superb and excellent, and speed up our steps for standing inside the rank of intercontinental top-grade and high-tech enterprises for Well-designed Kosher Gelatin Powder - Gelatin for Marshmallow – Gelken , The product will supply to all over the world, such as: Belgium, Liberia, Vietnam, Due to the changing trends in this field, we involve ourselves into products trade with dedicated efforts and managerial excellence. We maintain timely delivery schedules, innovative designs, quality and transparency for our customers. Our moto is to deliver quality products within stipulated time.
By Dale from Greece - 2018.06.30 17:29
We are a small company that has just started, but we get the company leader's attention and gave us a lot of help. Hope we can make progress together!
By Bertha from Las Vegas - 2017.03.28 16:34
