Gelatin in Bakery Products
Gelatin is a type of protein produced by the breakdown of collagen which is extracted from bones and skins of animals (e.g. cows, buffaloes, pigs). Gelatin is used as a component of many products such as cosmetics, medicines, food, coated tablets, hard and soft capsules that are used to contain medicines, or even used as a thickening agent in various pharmaceutical formulations. In food and bakery products, gelatin has a wide range of uses, including dairy products in the HTST or UHT process of milk (0.2-0.8%); soft cheese such as sour cream, cream cheese, cottage cheese, spread cheese (butter); frozen cakes like puddings, fresh milk curds, custards, mousse, ice cream, low-fat butter, margarine (0.5-3.5% gelatin); meat products like canned meats, sausages, ham coated, canned seafood; other foods like soups, sauces, low-fat mayonnaise, salad dressings, fruit juices
How gelatin is used in dessert and bakery products
As mentioned above, gelatin is used mainly in the food industry. This includes a wide variety of dessert and bakery products such as confectionery, jellies, jelly beans, marshmallows, sugar-coated foods, confectionery coatings, frozen cakes, toffee coatings (chocolate or gum), gummi bears, chewing gum, nougats, licorices, cheesy snacks, jams, cheesecakes, or cereal bars. In the bakery kitchen, gelatin is often used to firm up and support the form of the plate, with 2 types: powdered gelatin and sheeted gelatin.
Each type has different methods of use
In the cooking process of bakery products, gelatin must be pre-heated and mixed with the ingredient. 1 part of powdered gelatin has to be mixed with 5 parts of cold water by gently sprinkling gelatin on the surface of the water to avoid clumping. The powder will absorb water and swell into a gel, then it needs to be heated and melted. Meanwhile, sheeted gelatin must be soaked in cold water for 10-15 minutes until the gelatin sheet becomes soft and doubled in size; and then dissolve with the liquid mixture. Sheet gelatin is somewhat clearer and has more stability than the powder.
Precautions when using gelatin in bakery products
In the cooking of bakery products, using excessive heat can dissolve the gelatin and reduce the hardness of the gelatin. Especially acidic ingredients such as some fruits like pineapples, papayas, kiwis, mangos, contain protein degradation enzymes which will cause the gelatin not able to stabilize the bakery.
Where can I get gelatin for bakery products?
General consumers can find gelatin sheets and powders at most stores and department stores. It is an inexpensive, easy-to-find raw material. They must also take into account the quality and certification from the Food and Drug Administration. For businesses that are looking for quality gelatin, in large quantities and at an affordable price, Banagel is Asia’s leading bakery gelatin producer with modern factories and its quality certified by the Food and Drug Administration of Thailand and recognized internationally.