![]() ![]() Standard water gel: 1.8-2.0% of 225 Bloom gelatine in final preparation.Gelatine’s Bloom is responsible for the dessert’s final gel strength while Gelatine’s viscosity takes importance for the kinetics of gelification. The choice of raw materials with a minimum of hygroscopicity and the correct packaging barrier is the key to solve this problem. Hygroscopicity is a current problem on this kind of products. For that matter Anchi Gelatin is available in 30 or 40 Mesh. Buffer: sodium citrate, sodium/potassium tartrateĪll components must be of similar particle size to ensure a homogeneous mix. ![]()
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