Home

People who like to do dessert will not feel unfamiliar with it, is one of the essential ingredients for dessert production. The function is to make the ingredients coagulate, the basic jelly is to use it as the raw material, there are powder and flake on the market at present, if your own home, it is suggested to use the powder will be more convenient. Generally added to the gelatin powder of the dessert, the dessert will be more Q elastic, tender, and chewy.

It is made from animal collagen by hydrolysis. It is a gelatin extracted from animal bones (mostly cow bones). The main component is protein. Can be used to make a variety of fillings, mousse cake, pudding, ice cream and other snacks, solidification, elastic.It contains 18 amino acids, seven of which are essential for the human body. Gelatin is 82% protein-based except for less than 16% water and inorganic salts. I’ll talk about that in a minute. It’s an ideal proteogen.

It has colloidal protection, surface activity, viscosity, film formation, emulsion suspension, buffering, wetting, stability, and water solubility.It is colorless and tasteless, dissolves quickly, and the finished product has no fishy taste. It is a good helper for cakes and desserts.Dissolve in cold water before use.The melted liquid has a fine texture and is ready to dissolve and use, easy and convenient to operate.

It is the gel powder often found in Hong Kong-style desserts. It works as well as gelatin sheets, but when stored, it needs to be sealed.Just before serving, soak it in five times as much cold water as you need to, so it turns into a hard jelly.In general, it and gelatin sheet can be replaced in the same amount according to the ratio of 1:1. In addition to the need to foam in advance, the melting also needs to be separated in warm water of no more than 40 degrees Celsius, otherwise it will affect the solidification ability.

Product advantages: fine powder, powder soluble, no taste delicious, smooth taste.