Custard powder is a flavoring agent and a food additive. Gelatine tablets are a kind of material for solidification.

2. The importance of Gilardine and custard powder is different.

If it's custard powder, you don't need to add it directly, because the dosage is relatively small, and it's only for enhancing fragrance.

If gelatin tablets are used, they are generally indispensable, and they are necessary for jelly and Mu Si.

3. Gelatine and custard powder have different uses.

Custard powder is generally used to add color and fragrance to foods such as cakes or bread, while gelatin powder is mainly used to make jellies and the like.

Extended data:

1 Desserts made with gelatin need to be kept in cold storage, which is easy to melt and deform in a warm environment. ?

2. Desserts made with gelatin are best sealed to prevent the surface from producing a colloidal surface.

3. Sugar will reduce the coagulation degree of gelatin, so the more sugar the dessert is, the softer it will be.

4. When the gelatin is melted, do not heat it to boiling, which will make the gelatin lose its condensing power.

Custard powder has four major effects:

1, flavor enhancement: it can make the product produce rich milk flavor and fruit flavor;

2. Color enhancement: adding custard powder to the paste can produce bright yellow;

3, crispness can be increased and the product can be shaped: custard powder is added to the bulky paste, and the product is crisp but not soft and shriveled after frying, and the shape is beautiful;

4. Strong stickiness: When custard powder is added to thicken some dishes, it can produce stickiness, good thickening effect and good transparency of the thickening juice.

References:

Gelidin-Baidu Encyclopedia? Custard powder-Baidu encyclopedia