Ku isticmaal Gelatin Badeecadaha Caanaha leh dhadhan gaar ah
Halbeegyada Farsamada
| Codsiga | Qeexitaanka Ubaxa | Xoogga Jelly | Viscosity | Hufnaan | Shabaq |
| Caanaha | 160 Ubax | 160-170 Ubax | 2.4-4.0 m Pa.s | ≥ 90% | 8-60 |
| 180 Ubax | 180-190 Ubax | 2.5-4.5 m Pa.s | ≥ 90% | 8-60 | |
| 200 Ubax | 200-210 Ubax | 2.7-4.5 m Pa.s | ≥ 90% | 8-60 |
Marka la eego farsamada, qaab-dhismeedkeeda molecular-ka ee saxnaanta leh wuxuu hubiyaa in emulsification-ku uu deggan yahay waxyaabaha caanaha laga sameeyo. Tani waxay ka dhigan tahay in cabitaannada ku salaysan caanahaagu ay sii ahaadaan kuwo joogto ah, caano fadhiguna uu ilaaliyo qaab-dhismeedkiisa siman iyada oo aan la kala saarin. Habka nadiifinta ee horumarsan wuxuu damaanad qaadayaa jelatin ka xor ah wasakhda, taasoo kor u qaadaysa cadaynta iyo dhadhanka macmacaanka caanaha sida panna cotta kareemka ah.
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