Due to the use of raw water or the lack of cold cake powder, the cold cake is too thin to be well formed. The PH value of water used when rubbing ice powder will directly affect the forming effect of ice powder. You can choose tap water, well water and mountain spring water, all of which are hard water and can be used to rub ice powder.

If you cook at home, you can boil the tap water and let it cool. Coagulant is food-grade limewater. Too little lime water is also an important factor leading to too thin ice powder, but of course it can't be too much, so pay attention to the dosage when making it.

Extended data:

Hand-made ice powder or sorbet is made of pectin precipitated from naturally growing plant seeds, which will be solidified and eaten, and will gradually turn into water after being stored at room temperature for a long time. However, if the water dissolves in a short time, it means that there is something wrong with the manufacturing method.

In addition, if there is too much coagulant, the ice powder will have solidified before the coagulant is stirred evenly, so the water will melt quickly. The ice powder rubbed out with too much coagulant is yellow in color, bad in taste and hard.

In addition, time is very important in the final mixing of ice slurry. After pouring lime water, if it is not stirred quickly and left for a long time, the ice powder and coagulant will not be combined together, which will also lead to the ice powder not caking.