| 摘要 |
Pipeable bakers' jellies comprise an aqueous dispersion of unhydrolysed gelling polysaccharide, preferably carrageenan, and are prepared by sieving a bakers' flan jelly at a temperature below its gelling point, e.g. 10 to 25 DEG C. The pipeable jelly is reconvertible to flan jelly on heating. |
