Recipe
Gelatin-Free Chew with PREGEFLO® C 100 Starch and NUTRIOSE® FM 06 Soluble Fiber
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Recipe reference: ASWECHE004
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Roquette glucose syrup 4280* | 518.430 g | 45.753 | 41.485 |
| Sucrose (sugar) | 296.030 g | 26.126 | 29.502 |
| Water | 100.000 g | 8.825 | 0.000 |
| Vegetable Fat, | 65.910 g | 5.817 | 6.591 |
| Sugar, icing | 50.000 g | 4.413 | 4.981 |
| NEOSORB® 70/70 sorbitol syrup* | 37.140 g | 3.278 | 2.600 |
| PREGEFLO® C100 precooked waxy maize starch* | 38.460 g | 3.394 | 3.693 |
| NUTRIOSE® FM 06 solule fiber* | 15.590 g | 1.376 | 1.467 |
| Citric acid, anhydrous | 7.000 g | 0.618 | 0.700 |
| Flavor, liquid | 3.500 g | 0.309 | 0.350 |
| Sucrose easter HLB5 | 1.040 g | 0.092 | 0.100 |
| Residual moisture | - | - |
- |
| Total | 1133.10 | 100.000 | 100.000 |
*Roquette products
Process method
- In the cooker, mix the ingredients (water, glucose syrup, sorbitol syrup)
- Separately, weigh sugar, PREGEFLO® C100, NUTRIOSE® FM06 for better dispersion
- Prepare vegetable fat and sucro ester at 60°C
- Cook at 121°C under atmospheric pressure.
- Add vegetable fat and sucro ester into mass and mix well.
- Cool down to about 85°C, then add the acid and flavor and icing sugar as a seeding.
- Pull for 1 min (alternatively a blade mixer can be used).
- Form and cut.
Ingredient list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Vegetable fat,
- Icing sugar,
- Starch,
- Humectant (sorbitol syrup) ,
- Soluble maize fiber,
- Acid (citric acid) ,
- Flavor,
- Emulsifier (sucrose esters of fatty acids).
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per serving Proposed recipe |
Per 100g Proposed recipe |
| Energy (kcal) | 27.3 | 390 |
| Fat (g) | 0.4 | 6.7 |
| of which saturates (g) | 0.0 | 0.1 |
| Carbohydrate (g) | 5.7 | 82.5 |
| of which sugars (g) | 3.2 | 46.8 |
| of which polyols (g) | 0.1 | 2.6 |
| Fiber (g) | 0.0 | 1.3 |
| Protein (g) | 0.0 | 0.1 |
| Salt (g) | 0.00 | 0.01 |
Serving size (g): 7.00
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable
Links to pages of the products used within this recipe
Recipe reference: LSWECHE012
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | CONTROL RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | Dry solids / End-Product (%) | Dry Solids / End-Product (%) | |
| Gelatin A 175 Bloom | 1,203 | |||
| Water | 0,000 | |||
| Total | 1,203 | |||
| Roquette glucose syrup 4280 | 544,500 g | 47,459 | 43,555 | 36,718 |
| Water |
100,000 g |
8,716 | 0,000 | 0,000 |
| NEOSORB® 70/70 sorbitol syrup* | 37,150 g | 3,238 | 2,600 | |
| Sucrose (sugar) | 378,267 g | 27,740 | 31,707 | 41,774 |
| PREGEFLO® C100 precooked waxy maize starch* | 15,588 g | 1,359 | 1,496 | |
| NUTRIOSE® FM 06 soluble fibre* | 4,780 g | 0,417 | 0464 | |
| Sucrose ester HLB5 | 0,416 g | 0,036 | 0,040 | |
| Vegetable fat | 65,900 g | 5,744 | 6,589 | 6,613 |
| Citric acid, anhydrous | 7,000 g | 0,610 | 0,700 | 0,701 |
| Flavor, liquid | 3,500 g | 0,305 | 0,350 | 0,381 |
| Sugar, icing | 50,200 g | 4,375 | 4,999 | 4,989 |
| 175 bloom gelatin A solution 40% | 1,203 | |||
| Lecithin, soy | 0,121 | |||
| Residual moisture | - | - | 7,500 | 7,500 |
| Total | 1147.30 | 100.000 | 100.000 | |
*Roquette product
Process method
- In the cooker, mix the ingredients (water, glucose syrup, sorbitol syrup, sugar, PREGEFLO® C100, NUTRIOSE® FM06, vegetable fat)
- Cook at 121oC under atmospheric pressure.
- Cool down to about 85oC, then add the acid and flavor ad icing sugar as a seeding
- Pull for 1 min (alternatively a blade mixer can be used)
- Form and cut.
Ingredients list and allergens (Indicative)
- Glucose syrup
- Sugar
- Vegetable fat
- Icing sugar
- Humectant (sorbitol syrup)
- Starch
- Acid (citric acid)
- Soluble maize fibre
- Flavor
- Emulsifier (sucrose esters of fatty acids).
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per serving Proposed recipe |
Per 100 g Proposed recipe |
| Energy (kcal) | 396 | 401 |
| Fat (g) | 6.6 | 6.7 |
| of which saturates (g) | 3.6 | 3.6 |
| Carbohydrate (g) | 84.4 | 83.5 |
| of which sugars (g) | 49.6 | 57.5 |
| of which polyols (g) | 2.6 | 0.0 |
| Fiber (g) | 0.4 | 0.0 |
| Protein (g) | 0.1 | 1.3 |
| Salt (g) | 0.01 | 0.00 |
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable