Recipe
Soft Gum with Reduction of Time Stoving with CLEARGUM® LG 70 15 and CLEARGUM® MB 70 Starch
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Recipe reference: LSWEGUM022
Recipe composition
| INGREDIENTS | PROPOSES RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Acid citric solution 55% | |||
| Water | 0.495 g | 45.000 | 0.000 |
| Citric acid, anhydrous | 0.605 g | 55.000 | 0.717 |
| Total | 1.100 g | 100.000 | 0.717 |
| Sucrose (sugar) | 24.330 g | 24.330 | 28.718 |
| Roquette glucose syrup 6080* | 41.130 g | 41.130 | 38.981 |
| CLEARGUM® MB 70 thin-boiling maize starch* | 1.990 g | 1.990 | 2.051 |
| CLEARGUM® LG 70 15 modified pea starch* | 8.990 g | 8.990 | 9.330 |
| Gelatin A 175 bloom | 3.780 | 3.780 | 3.896 |
| Acid citric solution 55% | 1.100 g | 1.100 | 0.717 |
| Flavor, liquid | 0.250 g | 0.250 | 0.296 |
| Color, liquid | 0.020 g | 0.020 | 0.012 |
| Water | 18.410 | 18.410 | 0.000 |
| Residual moisture | - | - | 16.000 |
| Total | 100.00 | 100.000 | 100.000 |
*Roquette products
Process method
Citric acid preparation:
- Mix water and citric acid powder
- Dissolve and hydrate with agitation continuously (around 10 minutes)
Mix preparation:
- Solubilize the gelatin in water preheated at 60°C under stirring
- Add glucose syrup preheated at 50°C
- Add the powders mix
- Maintain for 10 minutes at 50°C
- Cook in high pressure cooker at 145°C / 25s
- Add citric acid solution, flavor and color
- Cast in the dehydrated moulding starch
- Stove for 7 hours at 62 degrees
- Remove and brush
- Oil, candy the gums
Ingredients list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Modified starch,
- Gelatin, water,
- Starch,
- Acid (citric acid),
- Flavor,
- Color.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 337 |
| Fat (g) | 0.1 |
| of which saturates (g) | 0.0 |
| Cabrohydrate (g) | 79.0 |
| of which sugars (g) | 53.9 |
| of which polyols | 0.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 4.0 |
| Salt (g) | 0.01 |
Analytical
- Premix Brix at 20°C: 71
- Depositing Brix at 20°C : 77
- Final Brix at 20°C : 84
Comments
- Stoving conditions: 62°C / 7h
- Dry matter premix : 71
- Brix mass after cooking : 77
- Final Brix : 84
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