Thursday, March 8, 2018

CINOGEL Gellan Gum Applications/Usages: Chocolate jelly discs (smooth/elastic texture)

Chocolate jelly discs (smooth/elastic texture) 

· 250 g low calcium or deionized water
· 25 g trimoline
· 14 g cocoa powder
· 1 g table salt
· 3 g low acyl gellan gum (1.0%)
· 1 g sodium citrate (0.34%)

Combine ingredients in a Thermomix and heat until mixture reaches 95 °C. Pass through 
chinois directly onto a chopping board covered with clingfilm. Tilt board to spread mixture as
evenly as possible (about 1 mm), cover with another sheet of clingfilm and leave to set. Cut
into discs of desired size. Store between layers of parchment paper. 

Keywords:Gellan Gum, low acyl,high acyl,LA,HA,E418
Supported by: CINOGEL BIOTECH,gellan gum manufacturer,available at: