Kayan Bakery
Kayan Bakery
Gelatin wani nau'i ne na danko mai tsafta da aka samo daga fatar kashin dabba, kuma babban bangarensa shine furotin.Ana amfani da shi sosai a cikin yin burodin gida.Ayyukansa shine ƙarfafa abubuwan sinadaran.Abinci tare da gelatin yana ɗanɗano taushi da na roba, musamman a cikin samar da mousse ko pudding.Daga cikin su, gelatin za a iya raba zuwa gelatin sheet da gelatin foda.Bambance-bambancen da ke tsakanin su ya ta'allaka ne a cikin nau'ikan jiki daban-daban.
Bayan da aka jiƙa, ya kamata a zubar da takardar gelatin kuma a saka shi a cikin maganin da za a ƙarfafa, sa'an nan kuma za'a iya motsawa kuma ya narke.Duk da haka, gelatinous foda baya buƙatar motsawa yayin jiƙa.Bayan ya sha ruwa kai tsaye ya bazu, sai a rika murzawa har sai ya narke.Sa'an nan kuma ƙara bayani mai dumi don ƙarfafawa.Lura cewa duk kayan zaki da aka yi da gelatin suna buƙatar a sanyaya su, wanda ke da sauƙin narkewa da lalacewa a cikin yanayi mai dumi.
Don kayan zaki
Babban sashi na gelatin a cikin alewa shine 5% - 10%.An sami sakamako mafi kyau lokacin da adadin gelatin ya kasance 6%.Ƙarin gelatin a cikin danko shine 617%.0.16% - 3% ko fiye a cikin nougat.Matsakaicin adadin syrup shine 115% - 9%.Ya kamata abun da ke ciki na lozenge ko alewar jujube ya ƙunshi 2% - 7% gelatin.Gelatin ya fi na roba, sassauƙa da bayyananne fiye da sitaci da agar wajen samar da alewa.Musamman ma, yana buƙatar gelatin tare da babban ƙarfin gel lokacin samar da alewa mai laushi da taushi da toffee.
Don Kayan Kiwo
Samar da haɗin gwiwar hydrogen a cikin gelatin da ake ci cikin nasara yana hana hazowar whey da ƙanƙancewar casein, wanda ke hana ƙaƙƙarfan lokaci daga rabuwa da lokacin ruwa kuma yana haɓaka tsari da kwanciyar hankali na ƙãre samfurin.Idan an ƙara gelatin da ake ci a cikin yoghurt, ana iya hana rabuwar whey, kuma ana iya inganta tsari da kwanciyar hankali na samfurin.
