The shaping of jelly
2024-01-15
The shaping of jelly is mainly formed by cooling, but the amount of gelatin, the temperature and time of shaping are related to the quality of shaping. The general method of shaping is to pour the prepared jelly liquid into a mold and place it in a refrigerator to cool and shape. The time required for shaping depends on the amount of gelatin used in the jelly formula. The larger the amount of gelatin used in the formula, the shorter the solidification time. However, the more gelatin used, the better. If used too much, the product will solidify too hard, not only losing the texture that the jelly should have, but also losing the quality that the jelly should have. Generally, the amount of gelatin used is around 3-6%, and the cooling time takes 3-5 hours.
The temperature at which jelly is set is generally between 0-4 ℃. Generally speaking, the lower the temperature, the shorter the time required for the jelly to set, and vice versa. However, when setting the jelly, it is not advisable to put it in a refrigerator with a temperature below 0 ℃, because most of the ingredients in the jelly are aqueous liquid ingredients. If cooled at a low temperature below 0 ℃, the jelly will freeze and lose the quality it should have. When jelly enters the refrigerator for cooling and shaping, a layer of cling film should be sealed on its surface to prevent it from interfering with the taste of other foods and affecting its own taste.
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