The rapidly soluble gelatin, how is it different from ordinary food?

This article will talk about gelatin. Everyone probably knows what gelatin is made of bone tissue. Moreover, it is produced from fish, meat. There is a rapidly disconnection gelatin, ordinary. We will find out how the rapidly discriminate gelatin differs from the usual.

The rapidly soluble gelatin from the usual is characterized by various geling characteristics. More precisely, the time of swelling of the product. It cannot be said that ordinary gelatin has poor properties. No, the quality of ordinary gelatin is also on top, only for the product to begin to dissolve, and then swell, it is necessary for some time. When gelatin is heated, it has the ability to dissolve and swell, and when cooling occurs, a jelly -like mass is formed. She is able to hold the liquid for a long time.

The rapidly soluble gelatin, how is it different from the usual one?

The composition of gelatin contains a protein substance, which is formed during the processing of collagen components of bone tissues and animal skins. Gelatin is necessary for the human body because there is a necessary component for the normal functionality of bones and joints.

A lot of dishes are prepared from gelatin, which will be decorated with any festive table. With this product, you can cook not only second dishes and snacks, but also sweet desserts, marmalade, souffle. But then we will not consider the recipes of these goodies, but we will find out how the rapidly soluble gelatin differs from the usual.

Forms of release of a conventional and fast -and -detailed product are different. It is made in the form of plates, powder, granules. Good quality gelatin has no smell, the taste is also neutral. The product has the ability to increase in size when contacting a liquid several times.

IMPORTANT:The main difference between gelatin of a rapidly discriminated from simple is the ability to dissolve and swell in liquids in a short time. Another ways to prepare a rapidly discriminate and ordinary gelatin varies somewhat.

If the fast -soluble and ordinary product is filled with cold water, then the cooking process will occur faster, the lower the water temperature, the better. And drinks such as fruit juice slow down the process of harvesting.

The process of swelling of ordinary gelatin for about 45-50 minutes, while the particles increase at least four times. When gelatin swells, it is melted by heating and poured into a dish. They give it to cool in a cold place, then served to the table.

When heated by gelatin mass, boiling should not be allowed, otherwise the gelatin will cease to fulfill its role. The temperature balance is very important. In this case, you will have to redo everything.

What are the differences in ordinary gelatin and a rapidly soluble?

1. Gelatin varies his own output form. Simple gelatin can be bought in the form of granules, of different sizes. And fast -soluble products are produced in the form of thin records. And their weight is about 5 grams. Although there is a fast -soluble product in the form of granules, you can distinguish such gelatin from the usual one by the inscription on packaging material.
2. Geling property A fast -and -soluble product is higher than usual. Especially if gelatin is in the form of a plate. For the process, it needs much less than usual.
3. The amount of swelling fluid Two types of gelatin are taken differently. For ordinary gelatin, you must observe strict proportions that are indicated on the packaging. Most often, one portion of gelatin is accurate and 6 water. A high -speed gelatin is able to absorb as much water as necessary, the rest of the water simply pours out.
4. Different time for cooking Zheling ingredient. Priority is given in this process by a rapidly soluble gelatin. Simple gelatin increases in volume in 45-44 minutes, and fast-soluble in 5-14 minutes. Time indicators depend on the quality and manufacturer of the product. That is why in restaurants they prefer to cook dishes from a quick -detailed product. This significantly saves time.

And one more difference between different types of gelatin is their price. Ordinary gelatin is cheaper than a rapidly soluble. Yes, and it is easier to buy it. The rapidly soluble is less common.

What is the difference between the rapidly soluble gelatin from ordinary food: ordinary gelatin - properties

What is the difference between the rapidly soluble gelatin from the usual in general, we have already examined. To deeperly study the differences between products, let's find out what the usual gelatin is. You can buy a food product at any supermarket or grocery store, at home it is used to cook various dishes, ranging from confectionery masterpieces to filling dishes and a jelly.

Gelatin is used as a gallive substance, emulsifier, stabilizer, thickening. Due to the property of the product, to swell any dish acquires a thick consistency to such an extent that they can be cut. And if the product is added to ice cream, then it will complicate the formation of crystalline compounds (ice), you get a soft consistency.

Ordinary gelatin is often used to cook sweets and cakes. The product of good quality will not have extraneous aromas or unpleasant flavors. If gelatin thickens poorly, or does not at all eat, then this product is of poor quality.

Gelatin in granules (ordinary) should have the following properties:

• The product has no aroma and completely tasteless.
• The correct color of gelatin varies from light yellow to coffee.
• The sizes of granules cannot exceed 0.4 centimeters.
• If the product is suitable for use, then it swells thanks to the addition of cold water after 40-50 minutes.
• And the thickening of gelatin occurs after cooling it within two to three and a half hours.

The prepared dish should have the same density throughout the volume and keep the shape.

IMPORTANT: Applying ordinary gelatin, it will not hurt to know the secrets of its preparation and use. After all, some products, such as salt, berries and fruits, as well as wine, can reduce its stickiness. Therefore, adding them to the dish, the consistency of the dish will be disturbed. But milk, vodka, sugar can increase the properties of the product.

What is the difference between the usual and fast -soluble gelatin: the rapidly soluble gelatin - properties

The rapidly soluble gelatin from the usual still differs in some properties and the preparation method. A fast -detailed product must be selected correctly. And for this you should study the recipe that you want to cook. For example, in the description of the dish, gelatin is indicated with a force of 240 Bloom, then this is exactly what you need to look, 180 Bloom is not suitable. Below is a table to recount the strength of gelatin to the quantity:

But it is still better to take gelatin, which is indicated in the recipe. A rapidly soluble product is more often sold in the form of sheets. One packaging weighs about 5 grams. In order to activate its properties, cold water is added, and the amount of liquid does not matter. The plate will absorb water exactly as much as it needs for the swelling process, the rest of the water can be simply poured. This the harvesting process lasts about 4-15 minutes. Again, it all depends on the quality of the product and the manufacturer. Do not spare water for swelling of gelatin, it is better to pour the excess than you will miss the liquid.

The rapidly soluble gelatin significantly saves the time of cooking. When it is swollen, it is dissolved by heating until it turns into a homogeneous mass, poured into a shape. This product, like standard, does not withstand too high temperature. If when heated, he boils, then all your efforts are your drainage. Everything will have to be redone again.

Also, swollen gelatin can not be used immediately, the product is stored for about three days in a cold place. For convenience, it is divided into squares, and then heated and added to dishes.

Powder, leaf gelatin - which one to use?

It may be a question, which is all the same to use gelatin for cooking? Now you already know how the rapidly discriminate gelatin differs from the usual, so it is already easier to opt for. In addition, now you will learn some more subtleties of the use of these products.

1. Gelatin leaf (fast -discharge) - It is better to use for small orders, a small number of dishes. Prepared from it according to recipes. The amount is taken based on the weight of one plate, and it weighs about 5 grams. It is convenient to prepare from it, because it does not absorb more fluids than required. It is enough to pour it with cold water in the pan, and when it swells to squeeze, drain the rest of the water. It has already been mentioned that a rapidly discriminate product can have different power, therefore, preparing dishes and pay attention to this property of rapidly soluble gelatin. Most often in supermarkets, leaf gelatin is sold with a force of 180-200 Bloom. If another force is indicated, then use the table and add the amount of the product indicated in them.
2. Gelatin standard in granules Use more in production. Yes, and at home too. Despite the fact that the time to prepare dishes comes from it, it has some advantages, for example, the cost of the product is lower than that of a quick -detailed one. It is prepared only by the following method, calculating the proportions: 1 part of the granules of gelatin + 6 parts of water. Water add cold or room temperature. If in the recipes they write that use a gelatin mixture or mass, then this is understood that you should take a mixed product with water. Example: you need 14 grams of gelatin mixture, this means that it is enough to dissolve two grams of gelatin granules in the right amount of water (6 • 2) ml. Total: 2 g of gelatin + (6 • 2) water is 14 grams of gelatin mass.

What is the difference between a rapidly soluble and ordinary gelatin - the subtleties of cooking

The rapidly soluble gelatin from the usual differs in properties, there are also some subtleties in the preparation of the product.

Consider the secrets of cooking gelatin:

• Gelatin in powder and granules is soaked strictly according to proportions. 6 ml should be added per 1 gram of gelatin. water.
• The rapidly soluble gelatin should be poured with very cold water, but the amount of liquid does not matter. The sheets of gelatin are laid out in a container with water very carefully, it is necessary to ensure that they do not touch each other, do not stick together. And when you break the sheets, make sure that the fragments do not fly apart, because they are very sharp.

• Add the swollen mixture only to warm water, otherwise there is a risk that the whole mass will become a lump, then you will not do anything with it.
• It is impossible to boil the gelatin mass in any case, it is enough to heat it to 80-85 degrees. The liquid can be boiled separately, but with gelatin in any case. Although a quality product made in modern conditions is not afraid of boiling, however, not all companies use modern methods of manufacturing of the product, it is therefore undesirable to take risks.

It is interesting that in order for the product to enter in full force to work, you need to wait almost seven hours. That is why the mirror glaze for decorating cakes is prepared ahead of time.

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Video: Differences between a rapidly soluble and ordinary gelatin