Ƙaramin gelatin da ake ci da naman sa/naman alade tare da fure daga 80-320 don marshmallows Hoton da aka Fito
  • Ƙaramin gelatin mai cin naman sa/naman alade tare da fure daga 80-320 don marshmallows
  • Ƙaramin gelatin mai cin naman sa/naman alade tare da fure daga 80-320 don marshmallows
  • Ƙaramin gelatin mai cin naman sa/naman alade tare da fure daga 80-320 don marshmallows

Ƙaramin gelatin mai cin naman sa/naman alade tare da fure daga 80-320 don marshmallows

Mutane da yawa suna amfani dagelatin don marshmallowsKamar yaddagelatin don marshmallowsKayan da ake amfani da su wajen kera su ne fata, ƙashi, jijiya, jijiyar da kuma girman shanun da aka samar da sabbin shanu, aladu, tumaki da kifi da gidajen yanka, masana'antun nama, gidajen cin abinci, kasuwannin kayan lambu, da sauransu, waɗanda suka wuce binciken killacewa. Samfurin gelatin fari ne ko rawaya mai haske, mai haske da sheƙi. Abu ne mara launi, mara daɗi, mara canzawa, mai haske kuma mai tauri wanda ba shi da lu'ulu'u.


Cikakken Bayani game da Samfurin

Alamun Samfura

A cikin Marshmallow, ana amfani da kumfa da kwanciyar hankali na kumfa don gelatin, sai kuma kauri da kuma gelation. Zaɓar takamaiman bayani na gelatin, ko haɗa gelatin da sitaci da aka gyara da sauran kayan da aka gyara, za mu iya shirya samfuran da suka dace da yawa da laushi daban-daban.

Tsarin dabara

70g farin sukari, 70ml na ruwa,
10 g na garin gelatin, 70 ml na ruwan sanyi,
Sitacin masara 30g, garin sukari 10g

Matakan aiki

1. A auna sinadaran da ake buƙata don jiran aiki.
2. Ana narkar da gram 10 na garin gelatin da ruwan zafi mai sanyi 70 ml don a jira.
3. Sanya sitacin masara a cikin tukunya sannan a soya a kan wuta mai zafi na tsawon minti 3-5.
4. A soya, a bar shi ya huce sannan a gauraya da garin sukari, a ɗauki rabi sannan a tace a kan akwati don hana mannewa.
5. A zuba sukari mai launin fari guda 70g a cikin tukunya, a zuba ruwa guda 70ml.
6. A rage wuta har sai ruwan sukari ya tafasa ya kumfa. Idan akwai ma'aunin zafi, a auna shi a kusan 100 ℃. A fara kashe wutar.
7. A zuba ruwan gelatin da aka narkar a cikin ruwan sanyi, a sake tafasawa, sannan a kashe wutar.
8. A sanyaya zuwa ƙaramin zafi (40-55 ℃).
9. A zuba ɗigon ruwan lemun tsami kaɗan sannan a yi ta bugun su da sauri da injin busar da ƙwai na lantarki har sai sun yi kauri da siliki,
10. Zuba hadin a cikin akwati sannan a yi amfani da abin gogewa don goge shi da sauri. Idan zafin ɗakin ya yi ƙasa kuma aikin yana da jinkiri, marshmallow ɗin yana da sauƙin taurarewa, wanda ba shi da amfani ga siffar.
11. A sirka wani yanki na sitaci da sukari a kan marshmallow sannan a saka a cikin firiji na tsawon awanni 3-4. Yi amfani da wuka don zana da'ira a hankali a kusa da akwatin, a juya maɓallin, a shafa mai a hankali, sannan a yanka shi ƙananan guda.

Ma'aunin Gwaji:GB6783-2013 Marshmallow
Abubuwan Jiki da Sinadarai  
1. Ƙarfin Jelly (6.67%) 220-260 bloom
2. Danko (6.67% 60℃) 25-35mps 
Rata 3 Ramin 8-60
4. Danshi ≤12%≤12%≤12%
5. Toka (650℃) ≤2.0%≤2.0%≤2.0%
6. Bayyanar haske (5%, 40°C) mm ≥500mm
7. PH (1%) 35℃ 5.0-6.5
8. SO2 ≤30ppm
9. H2O2 Mara kyau
10. Watsawa 450nm ≥70%
11. Watsawa 620nm ≥90%
12. Arsenic ≤0.0001%
13. Chrome ≤2ppm
14. Karfe Masu Nauyi ≤30ppm
  1. Jagora
 ≤1.5ppm
16. Sinadarin da ba ya narkewa a cikin ruwa ≤0.1%
17. Jimillar Adadin Kwayoyin Cuta ≤10 cfu/g
18. Escherichia coli Mara kyau/25g
19. Salmonella Mara kyau/25g
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