GELATINE
Also known as Gelatin or fish Gelatin, is translated from the English name Gelatin. It is a gelatin made from the bones of animals, mostly cattle or fish, and is mainly made of protein.
The proteins that make up gelatin contain 18 amino acids, seven of which are essential to the human body. In addition to less than 16% water and inorganic salt, the protein content of gelatin is more than 82%, which is an ideal protein source.
Gelatine is not only a necessary raw material of western pastry, but also the raw material of many daily necessities and common food, such as ham sausage, jelly, QQ candy and cotton candy, all of which contain a certain proportion of gelatine.
And as an indispensable part of the raw materials of western pastry! It is second only to flour, eggs, milk and sugar in importance. Most commonly used in mousse, jelly and jelly products.
The variety of gelatine:
(1) Gelatine sheet
It's by far the most commonly used and the most common type of gelatine. It's arguably the best of the three gelatine varieties. Good gelatine is colorless, tasteless and transparent. The less impurities, the better.
(2) Gelatine powder
More is refined in the fish bone, so the powder is also delicate, good quality, the lighter the color, the lighter the taste, the better
(3) Granulated gelatine
Grainy gelatine was actually one of the first gelatins to appear on the market. Because it was easy to make and cheap, gelatine was used as the origin of mousse type of western pastry in the early days. But because the refining method is too simple and rough, the impurity content is more
Post time: Sep-08-2021
