Gelatin ganye 2.5g
2.5gtakardar gelatinkuma an san shi datakardar gelatin na azurfaYawanci, ƙarfin takardar gelatin na azurfa (2.5g) shineFuren furanni 200Kayan da aka yi amfani da shi wajen yin gelatin iri ɗaya ne da na yau da kullun, wanda galibi ana cire shi daga fatar shanu, amma yana cikin siffar takarda. Ana amfani da shi galibi don yin kek ɗin mousse da jelly.
Ga bayanin gelatin na ganye:
| Ma'aunin Gwaji:GB6783-2013 | ||||
| Abubuwan Jiki da Sinadarai | Bukatun fihirisa | Sakamakon gwaji | ||
| 1. Bayyanar | Foda mai launin rawaya | Farin rawaya mai haske | ||
| 2. Ƙamshi (6.67%, 60℃) | Ba shi da wari | Tsaka-tsaki | ||
| 3. Danshi | % | Kashi 11.8% | ||
| 4. Ƙarfin gel (6.67%) | ≥200Bloom | 208 | ||
| 5. Danko (mpa.s) | / | 3.0 | ||
| 6. Watsawa
| Tsawon Raƙuman Ruwa | 450nm | ≥30% | kashi 76% |
| 620nm | ≥50% | Kashi 93% | ||
| 7. Abubuwan da ke cikin Toka | ≤2.0% | 0.4% | ||
| 8. Sulfur dioxide | ≤30mg/kg | 8 | ||
| 9. Ragowar Hydrogen Perxide | ≤10mg/kg | Mara kyau | ||
| 10. Ruwa ba ya narkewa | ≤0.2% | <0.1% | ||
| 11. Chromium | ≤2.0mg/kg | 0.5 | ||
| 12. Arsenic | ≤1.0mg/kg | 51.0 | ||
| 13. Plumbum | ≤1.5mg/kg | 0.1 | ||
| 14. Coliforms | ≤3 | Mara kyau/25g | ||
| 15. Jimlar Adadin Kwayoyin Cuta | ≤1000CFU/g | ＜10 | ||
| 16. Salmonella | Mara kyau/25g | Mara kyau/25g | ||
Ajiya:A adana shi a cikin rumbun ajiya mai tsabta da busasshe ba tare da kwari ko beraye ba, a guji shiga rana, sannan a kiyaye iska a muhalli.
Za a samar da wasu samfuran kyauta idan gwajin ku ya yi kafin sanya oda
Rubuta saƙonka a nan ka aika mana da shi
