FAQs

1. In-depth Raw Material Analysis

• Source: Hydrolyzed collagen derived from animal (bovine/pork/fish) hides and bones.

• Forms:

  • Gelatin Sheets (Leaf Gelatin): Semi-transparent thin sheets that require softening before use. They contain fewer impurities, offer high transparency, and a purer taste, making them suitable for high-end desserts.

  • Gelatin Powder: Granular form that requires water absorption and swelling before use. It offers high cost-performance and operational convenience.

• Core Characteristics: Extremely strong thermoreversibility. It has a low melting point (approx. 28-35°C / 82-95°F) and melts in the mouth, which is its greatest advantage over other gelling agents.

2. Detailed Application Scenarios & Ratios

• Mousse Cake:

  • Function: Traps air, supports the emulsion structure of dairy fats, and prevents collapse.

  • Ratio: 0.8% - 1.2% of the total liquid weight (including juice, milk, etc.).

  • Note: If the recipe has a high cream ratio (e.g., >60%), slightly reduce the gelatin amount to prevent an overly firm texture.
    
    Mousse Cake -- Gelatin
    
    

• Panna Cotta:

  • Function: Provides a tender, creamy set.

  • Ratio: 1.2% - 1.8% of the total whole milk/cream volume.
    
    Panna Cotta -- Gelatin
    
    

• Mirror Glaze:

  • Function: Increases the viscosity and glossiness of the glaze (usually compounded with pectin).
    
    Mirror Glaze -- Gelatin
    

3. Standard Operating Procedure (SOP)

• Step 1: Blooming (Hydration)

  • Powder: Mix with cold water at a 1:5 ratio (e.g., 10g powder to 50g water). Let stand for 5-10 minutes until it absorbs water and turns into a sponge-like mass.

  • Sheets: Soak in ice water for 5 minutes until soft and pliable with no hard core. Remove and squeeze out excess water vigorously.

• Step 2: Melting

  • Add the bloomed gelatin to warm liquid not exceeding 60°C (e.g., freshly cooked syrup or heated fruit juice).

  • Stir gently until completely transparent with no granules. Strictly avoid boiling, as this will destroy its gelling ability.

• Step 3: Mixing

  • For mousse, gently fold the gelatin mixture into the whipped cream or egg whites. Work quickly to prevent premature setting due to the cold temperature.

4. Troubleshooting Guide (Common Issues)