The appropriate temperature for a dessert glass display cabinet is usually between 2 ° C and 10 ° C. The following is a reasonable analysis of the temperature range from the perspective of different types of desserts.
Cream cake, the fat in the cream is easy to melt and deform at high temperature, causing the cake to collapse as a whole, affecting the appearance and taste. When the temperature is between 2 ° C and 10 ° C, the cream can maintain a stable semi-solid state, maintaining the shape of the cake, and the internal cake embryo can also be kept moist, and will not dry and harden due to temperature discomfort. Desserts like mousse cakes containing a lot of colloids and dairy products, low temperature helps the colloid to solidify, preventing the mousse from collapsing and ensuring a delicate taste.
Biscuits: Generally, biscuits can avoid oil leakage due to high temperature from 2 ° C to 10 ° C, prevent the taste from deteriorating, and maintain a crispy texture. And at this temperature, biscuits are not easy to absorb moisture in the air and avoid moisture and softening.
Chocolate dessert: Chocolate melts easily when the temperature is higher than 25 ° C. If the temperature is too low, it may cause "white frost" on the surface, which affects the quality. In an environment between 2 ° C and 10 ° C, chocolate can maintain good hardness and luster, and the taste is silky.
Fruit desserts: Desserts containing fresh fruits, such as fruit towers, contain moisture and nutrients in fruits at a low temperature of 2 ° C to 10 ° C, which can slow down the rate of oxidation and microbial growth, maintain the freshness and taste of fruits, and prevent fruit deterioration from affecting the overall quality of desserts.
