Recipe
Reduced-Sugar Gelatin Jelly NUTRIOSE® FM 10 Soluble Fiber
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Recipe reference: LSWEJEM010
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Gelatin A 200Bl solution 40% | |||
| Gelatin A 200 bloom | 80.500 g | 46.000 g | 7.004 |
| Water | 94.500 g | 54.00 | 0.000 |
| Total | 175.000 g | 100.000 | 7.004 |
| Acid citric solution 55% | |||
| Water | 11.520 g | 45.000 | 0.000 |
| Citric acid, anhydrous | 14.080 g | 55.000 | 1.408 |
| Total | 25.600 g | 100.000 | 1.408 |
| Roquette glucose syrup 6080 SO2* | 332.400 g | 33.240 | 26.592 |
| Sucrose (sugar) | 162.700 g | 16.270 | 16.211 |
| NUTRIOSE® FM 10 soluble fiber* | 190.300 g | 19.030 | 18.459 |
| Gelatin A 200 Bl solution 40% | 175.000 g | 17.500 | 7.004 |
| Acid citric solution 55% | 25.600 g | 2.560 | 1.408 |
| Flavor, liquid | 4.800 g | 0.480 | 0.480 |
| Color, liquid | 3.000 g | 0.300 | 0.150 |
| Water | 106.200 g | 10.620 | 0.000 |
| Residual moisture | - | - | - |
| Total | 1000.00 | 100.000 | 100.000 |
*Roquette products
Process method
Gelatin solution preparation:
- Heat water at 80°C
- Add gelatin and mix
- Free from bubbles in a water bath at 50°C for 30 min / 1hour.
Citric acid solution preparation:
- Mix water and citric acid powder to dissolve the acid
Mix preparation:
- Mix sucrose, glucose syrup and water
- Cook up to evaporate the water quantity calculated (at about 120°C) with induction cooker
- Cool at 85°C/90°C and add gelatin solution
- Mix and let in a water bath at 70°C for half an hour to eliminate bubbles
- Add citric acid, flavor and color
- Leave to stand for 24h at room temperature
- Remove, brush and oil.
Ingredients list and allergens (Indicative)
- Glucose syrup
- Water
- Soluble maize fiber
- Sugar
- Gelatin
- Acid (cirtric acid)
- Flavor
- Color
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 252 |
| Fat (g) | 0.1 |
| of which saturates (g) | 0.0 |
| Carbohydrate (g) | 47.9 |
| of which sugars (g) | 35.3 |
| of which polyols (g) | 0.0 |
| Fiber (g) | 13.3 |
| Protein (g) | 7.1 |
| Salt (g) | 0.01 |
Analytical
Premix Brix 20°C: 70
Deposit Brix 20°C: 78
Final Brix 20°C: 79
Comments
Stoving conditions: 20°C / 24h
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