Jelly liquid filling mold
2024-01-15
The formation of jelly is closely related to the material formula of jelly and the use of molds. Jelly is mostly formed by molds, and the general method is to mix the prepared jelly liquid into various types of molds, solidify in a low-temperature environment, and form a product.
The shape of jelly is related to the size, shape, and cooling time of the mold. Generally speaking, the formation of jelly does not require large or structurally complex molds. Because the gel force inside the jelly is not enough to maintain the support force of the finished product made by large molds, if the use of raw materials is increased, the quality and taste of the finished product will inevitably be reduced, or even cannot be eaten. Therefore, when using molds, small and simple molds are mostly used to ensure that the finished product has the appropriate shape and edible quality.
The precautions to be taken during the jelly filling process are:
① When pouring jelly into the mold, avoid foaming. If there is foam, use clean tools to skim out the foam, otherwise the beauty of the finished product will be affected after cooling.
② The fruit cubes used in making jelly should be drained of water before use to ensure the quality of the finished product.
③ Use fruits, try to use or not use fruits with more acid substances, such as lemon, fresh pineapple, etc., because their acidity will reduce the gel force of jelly, so that the elasticity of the finished product will be reduced. If necessary, such fruits can be steamed for a few minutes to inactivate their protease before use.
④ Jelly desserts are food that directly affects the population, and it is even more important to ensure the hygiene of the molds.
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