Colloid is a relatively unpopular material in baking, but it also plays a great role in baking, especially in the making of cakes. Many friends do not have a comprehensive understanding of colloids. Today I will talk about the popular science of colloids in baking.

1.Gelatin/Isinglass

Gelatin is also known as gelatin or isinglass.Chicken Collagen Gelatin is transliterated from the English name Gelatin. It is a gel extracted from animal materials such as beef bones or fish bones. Its main component is protein and is rich in 18 kinds of amino acids. It is an ideal protein source. Flake gelatine is also called gelatine tablets. It is translucent, yellowish-brown, and has a fishy smell. It needs to be soaked in water to remove the fishy smell. Before using the gelatine tablets, soak them in cold water until soft, remove them and wring out the water.

In baking, it is mainly used for mousse cakes, jelly, pudding, etc. It mainly plays a solidifying role.

2.Gelatin powder

The powdered one is called gelatine, which is gelatine powder. Gelatine powder and gelatine tablets can be used interchangeably,Collagen Peptides and the dosage is the same (for example, 5 grams of gelatine tablets has the same coagulation power as 5 grams of gelatine powder). When soaking soft gelatine powder, generally use 3-4 times the weight of water to soak it.

​​3.Agar

Agar is a coagulant made from seaweed, so it is a vegetarian food. Unlike gelatin, agar is much more insoluble.5g Gelatin Sheet It needs to be added to boiling water and boiled for a few minutes to completely melt into the water. Once the temperature drops below 40°C, it will solidify immediately. Agar also needs to be soaked before use. It will expand to 4 times its size after it is completely soaked.

It is characterized by physical and chemical properties such as coagulation and stability, and can form complexes with some substances. It can be used as a thickener, coagulant, suspending agent, emulsifier, preservative and stabilizer. It is widely used in the production of oranges and various beverages, jelly, ice cream, pastries, soft candies, canned food, meat products, eight-treasure porridge, white fungus and bird's nests, soups, cold foods, etc.