Best quality Gelatin In Meat Products - Gelatin for Marshmallow – Gelken


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Best quality Gelatin In Meat Products - 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. Lead
≤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

Product detail pictures:

Best quality Gelatin In Meat Products - Gelatin for Marshmallow – Gelken detail pictures

Best quality Gelatin In Meat Products - Gelatin for Marshmallow – Gelken detail pictures

Best quality Gelatin In Meat Products - Gelatin for Marshmallow – Gelken detail pictures


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Our eternal pursuits are the attitude of regard the market, regard the custom, regard the science plus the theory of quality the basic, have faith in the main and management the advanced for Best quality Gelatin In Meat Products - Gelatin for Marshmallow – Gelken , The product will supply to all over the world, such as: Gabon, Ukraine, Zurich, We've got constructed strong and long co-operation relationship with an enormous quantity of companies within this business in Kenya and overseas. Immediate and professional after-sale service supplied by our consultant group has happy our buyers. Thorough Info and parameters from the merchandise will probably be sent for you for any thorough acknowledge. Free samples may be delivered and company check out to our corporation. n Kenya for negotiation is constantly welcome. Hope to get inquiries type you and construct a long-term co-operation partnership.
  • We are old friends, the company's product quality has been always very good and this time the price is also very cheap.
    5 Stars By Liz from Stuttgart - 2018.02.08 16:45
    This enterprise in the industry is strong and competitive, advancing with the times and develop sustainable, we are very pleased to have a opportunity to cooperate!
    5 Stars By Cornelia from Paraguay - 2017.09.16 13:44
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