Imikhiqizo Bakery

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Imikhiqizo Bakery

I-Gelatin uhlobo lwensini yemvelo ehlanzekile ekhishwe esikhunjeni samathambo esilwane, futhi ingxenye yayo eyinhloko amaprotheni. Isetshenziswa kabanzi ekubhakeni kwasekhaya. Umsebenzi wawo ukuqinisa izithako. Ukudla nge-gelatin kunambitha okuthambile nokunwebeka, ikakhulukazi ekukhiqizeni i-mousse noma i-pudding. Phakathi kwazo, i-gelatin ingahlukaniswa ngeshidi le-gelatin ne-gelatin powder. Umehluko phakathi kwabo usezinhlotsheni ezahlukahlukene zomzimba.

Ngemuva kokugcwala, ishidi le-gelatin kufanele likhishwe bese lifakwa kwisisombululo ukuze liqiniswe, bese linganyakaziswa futhi licibilike. Kodwa-ke, i-gelatinous powder ayidingi ukushukunyiswa ngesikhathi sokufakwa. Ngemuva kokuthi imunce amanzi ngokuzenzakalela futhi inwebeke, inyakaziswa ngokulinganayo ize incibilike. Ngemuva kwalokho engeza ikhambi elifudumele ukuze liqiniswe. Qaphela ukuthi wonke ama-dessert enziwe nge-gelatin adinga ukufakwa esiqandisini, okulula ukuncibilika futhi kukhubaze endaweni efudumele.

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Amathiphu

1. Lapho wenza i-mousse yezithelo, ngoba i-enzyme esesithelweni izobola amaprotheni aqukethwe ekwakhiweni, okuzokwenza i-gelatin ingakwazi ukuqina, lolu hlobo lwesithelo lubandakanya izithelo ze-kiwi, i-papaya, njll. Ngakho-ke lapho wenza isithelo mousse nge-gelatin kufanele ubilise izithelo kuqala.

2. Uma i-gelatin emanzi ingasetshenziswa ngokushesha, kufanele igcinwe esiqandisini kuqala bese ikhishwa lapho kudingeka.

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Okwe-Confectionary

Umthamo ojwayelekile we-gelatin kuswidi ngu-5% - 10%. Umphumela omuhle utholakale lapho umthamo we-gelatin wawungu-6%. Ukwengezwa kwe-gelatin ku-gum kungama-617%. 0.16% - 3% noma ngaphezulu ku-nougat. Umthamo wesiraphu ngu-115% ~ 9%. Isithako sikaswidi we-lozenge noma we-jujube kufanele sibe ne-gelatin engu-2% - 7%. I-Gelatin inwebeka kakhulu, iyaguquguquka futhi isobala kunesitashi ne-agar ekukhiqizeni uswidi. Ikakhulu, idinga i-gelatin enamandla aphezulu wejel lapho ikhiqiza uswidi othambile nopholile nopholile.

Okomkhiqizo Wobisi

Ukwakhiwa kwamabhondi e-hydrogen ku-gelatin edliwayo kuvimbela ngempumelelo ukugeleza kwezulu nama-casein contraction, okuvimbela isigaba esiqinile ukuthi singahlukani nesigaba soketshezi futhi kuthuthukise ukwakheka nokuqina komkhiqizo ophelile. Uma i-gelatin edliwayo ifakwa kwi-yoghurt, ukwahlukaniswa kwe-whey kungavinjelwa, futhi ukwakheka nokuqina komkhiqizo kungathuthukiswa.

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