Gelatin

Ibyokurya bya Grade

Ubucuruzi bwa gelatine buratandukanye kuva kuri 80 kugeza kuri 260 Bloom garama kandi, usibye ibintu byihariye, nta mabara yongeyeho, flavours, preservatives, hamwe ninyongeramusaruro. Gelatin isanzwe izwi nkibiribwa byizewe bya gelatine ibintu byifuzwa cyane ni ibintu byashonga mu kanwa hamwe nubushobozi bwayo bwo gukora gele ya termo ihindagurika. Ibiryo byo mu rwego rwa gelatine bikoreshwa nka gelling mugukora jelly, marshmallows na bombo bombo. Byongeye kandi, ikoreshwa kandi nk'ikintu gihamye kandi kibyimbye mu gukora jama, yogurt na ice-cream.

Twandikire

Kuberiki Hitamo Yasin Nkumutungo wawe-Gelatin Utanga?

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Ohereza iperereza nonaha

Bimwe mubisobanuro byibiryo bya Gelatin

Gusaba	Gummy idubu	Kuri bombo	Igishanga
Imbaraga za Jelly	250 birabya	220-250	230-250
Viscosity (yihariye)	2.9-3.2mpa.s	2.8-3.2 mpa.s	3.2-4.0 mpa.s
gukorera mu mucyo	450mm	500mm	500mm

Gusaba

Ibiryo

Indwara zisanzwe ziva mubisukari, sirupe y'ibigori, n'amazi. Kuri iyi shingiro, hiyongereyeho uburyohe, ibara, nuburyo bwo guhindura ibintu. Gelatin ikoreshwa cyane mubirungo kuko ifuro, geles, cyangwa igakomera mugice gishonga buhoro cyangwa kigashonga mumunwa.

Indwara nk'idubu ya gummy irimo ijanisha ryinshi rya gelatine. Iyi bombo irashonga buhoro buhoro bityo ikongerera umunezero wa bombo mugihe yoroshye uburyohe.

Gelatin ikoreshwa mu biryo bikubitwa nk'ibishanga aho ikora kugira ngo igabanye uburemere bwa sirupe, ihagarike ifuro binyuze mu kwiyongera kwinshi, gushiraho ifuro ikoresheje gelatine, no kwirinda isukari.

Gelatin ikoreshwa mubyokurya byinshi ku rwego rwa 2 - 7%, bitewe nuburyo bwifuzwa. Gummy ifuro ikoresha hafi 7% ya 200 - 275 Bloom gelatin. Abakora ibishanga muri rusange bakoresha 2,5% ya 250 ya Bloom Type A gelatine.

	Imikorere	Kurabya	Andika *	Viscosity	Umubare (muri cp)
Ibiryo
Gelatin	Umukozi wa gelling · Imiterere · Elastique	180-260	A / B.	hasi-hejuru	6 - 10%
Inzoga (gelatin + ibinyamisogwe)	Umukozi wa gelling · Imiterere · Elastique	100-180	A / B.	giciriritse	2 - 6%
Ibiryo biryoshye (guhekenya imbuto, toffe)	· Aeration Guhekenya	100-150	A / B.	hagati-hejuru	0.5 - 3%
Ibishanga (yabikijwe cyangwa yatanzwe)	· Aeration · Gutuza Umukozi wa gelling	200-260	A / B.	hagati-hejuru	2 - 5%
Nougat	Guhekenya	100-150	A / B.	hagati-hejuru	0.2 - 1.5%
Inzoga	Umukozi wa gelling · Imiterere · Elastique	120-220	A / B.	giciriritse	3 - 8%
Igipfukisho (guhekenya amenyo - dragees)	Gukora firime · Guhambira	120-150	A / B.	hagati-hejuru	0.2 - 1%

Divayi n'umutobe

Mugukora nka coagulant, gelatine irashobora gukoreshwa muguhumanya umwanda mugihe cyo gukora vino, byeri, cider, numutobe. Ifite ibyiza byubuzima butagira imipaka muburyo bwumye, byoroshye gukemura, kwitegura byihuse, no gusobanurwa neza.

Imikorere	Kurabya	Andika *		Viscosity	Umubare (muri cp)
Amande ya divayi n'umutobe
· Ibisobanuro	80-120	A / B.	giciriritse	5-15 g / hl

Ibibazo

Q1: Ni ubuhe bwoko butandukanye bwa gelatine?

Gelatine ije muburyo bwinshi, harimo ifu ya gelatine cyangwa gelatine ya granile, ifite imbaraga zitandukanye nagaciro keza. Ubwoko butandukanye burakwiriye mubikorwa bitandukanye.

Q2. Ibicuruzwa bya gelatine biva mubisoko birambye?

Nibyo, Nibyingenzi kwemeza ko gelatine ikoreshwa ituruka kubatanga imyitwarire myiza kandi irambye kandi inzira yo gukora ikurikiza imikorere irambye.

Q3: Ibicuruzwa byawe bya gelatine birinda allergens, inyongeramusaruro, cyangwa imiti igabanya ubukana?

Yego. Ni ngombwa kugenzura ko ibicuruzwa bya gelatine bitarimo allergène, inyongeramusaruro, cyangwa imiti igabanya ubukana, cyane cyane kubantu bafite inzitizi z’imirire cyangwa ibyo bakunda.

Q4. Ni ubuhe bushobozi bwawe bwo gukora, ushobora kwakira ibicuruzwa binini?

Toni 1000+ yubushobozi bwo gukora yemeza ko dushobora gukora ibicuruzwa binini cyangwa guhaza ibikenewe byihariye.

Q5: Niki gihe cyawe cyo kuyobora kugirango wuzuze ibicuruzwa no kohereza?

Yasin irashobora kwemeza igihe cyo gutanga vuba cyiminsi 10.