Gelatin–Cake Dessert
• Pastry filling and coating
• Increase the coagulability of food
• Dessert Fortifier
• Maintain cake shape
• Improve food taste
• Extend food shelf life
Additional information
Weight: 25 kg
Dimensions: 90 × 45 × 10 cm
GRAIN SIZE: 8 mesh-60mesh
Key word:
Sda Biotechnology
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Gelatin’s Application In Cake Dessert/Refrigerated Dessert
Edible gelatin is an ingredient used in various desserts, not only by food manufacturers but also widely employed in kitchens around the world. Its ease of use and versatile functionality have opened doors for interesting and creative desserts. Gelatin can quickly set, while also adding color and enhancing the transparency of desserts. Gelatin is water-soluble and compatible with most other hydrophilic colloids, including plant-based colloids such as agar, alginates, carrageenan, and pectin, as well as sugar, corn syrup, edible acids, and flavors.
With our wide range of gelatin applications and our expertise in technology and formulation, you can achieve the desired effects, meeting diverse customer needs. By simply adjusting the gel strength or viscosity, gelatin type or concentration, you can obtain a variety of ideal choices.
1.Mousse Cake/Refrigerated Dessert
Gelatin is commonly used as a filling in cream-based baked products such as cheesecakes and cream cakes. It helps to make the fillings more dense, smooth, and delicious, while also improving the stability and heat resistance of the products.
When gelatin is utilized, it forms a network structure in the mixture, keeping all the ingredients stable together. This not only gives mousse cakes a better consistency and texture but also prevents fruits or other components from sinking.
Furthermore, gelatin helps to maintain the shape of mousse cakes, making them easier to slice and decorate. Due to its strong gelling properties, mousse cakes can retain their structural stability at room temperature without softening or deforming.
2.Baking Ingredients
Gelatin can be used in baking to bind various ingredients together. This is especially useful in gluten-free baking, where the absence of gluten makes it more challenging for ingredients to stick together. When gelatin is added to the batter or filling, it forms a protein network that solidifies upon cooling, helping to hold the baked goods together and prevent them from collapsing or breaking apart.
USAGE:
The gelatin particles and water, according to 1:10, that is 1 part of gelatin powder and 10 parts of cold water soak, (the proportion of adding water can be adjusted according to the production process) 40-60 minutes, after the expansion of water absorption and then indirect heating dissolved, the sol can not be directly heated, the sol temperature is controlled below 80℃, completely heated dissolved into the glue state can be added and used.
The Optional Particle Size Is:
| 0.3mm 60 mesh fine grinding | 0.5mm 35 mesh fine grinding | 0.8mm 20 mesh fine grinding | 3mm 8 mesh fine grinding |
GB6783-2013 & Contract Requirements
| Moisture | % | ≤14.0 | 10.0 |
| Gel Strength | Bloom | 6.67% 10℃ | 150-180 |
| Viscosity | °E | 15％,40℃ | 5.0-7.0 |
| mPa.s | 6.67％,60℃ | 3.0-4.0 | |
| Light transmittanceratio | % | Wavelength450nm≥30 Wavelength620nm≥50 |
Wavelength450nm:81 Wavelength620nm:92 |
| Chromium(in Cr) | mg/kg | ≤2.0 | 0.5 |
| Total Bacterial Count | CFU/g | ≤10000 | ＜100 |
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Sample Application
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