Recipe
Sugar-Free Hard Caramel with LYCASIN® HBC Maltitol Syrup
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Recipe reference: LSWECAR007
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | Dry solids / End-Product (%) | |
| LYCASIN® HBC maltitol syrup* | 874.800 g | 87.480 | 87.045 |
| Liquid cream 30% | 70.000 g | 7.000 | 3.416 |
| Color, liquid | 0.400 g | 0.040 | 0.027 |
| Butter, unsalted | 45.000 g | 4.500 | 5.177 |
| Salt | 5.000 g | 0.500 | 0.681 |
| Lecithin, soy | 0.400 g | 0.040 | 0.055 |
| Flavor, liquid | 3.600 g | 0.360 | 0.491 |
| Acesulfam K | 0.800 g | 0.080 | 0.109 |
| Residual moisture | - | - | 3.000 |
| Total | 1000.00 | 100.000 | 100.000 |
Process method
- Heat the LYCASIN® HBC at 50oC, then incorporate the cream. Add the caramel color.
- This is part A.
- Mix the ingredients (butter, salt, lecithin, caramel& vanillin flavors) melted at 50oC (part B).
- Heat part A at 130oC, incorporate B and bring the whole to a temperature of 145oC.
- Add acesulfame K (optional, according to the desired sweetness).
- Deposit or stamp.
Ingredients list and allergens (Indicative)
- Sweeteners (maltitol syrup, acesulfame potassium)
- Butter
- Cream
- Salt
- Flavor
- Emulsifier (soy, lecithin)
- Color
Contains: milk, soya and derivates.
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per 100g Proposed recipe |
| Energy (kcal) | 284 |
| Fat (g) | 8.0 |
| of which saturates (g) | 5.5 |
| Carbohydrate (g) | 87.4 |
| of which sugars (g) | 0.3 |
| of which polyols (g) | 87.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 0.3 |
| Salt (g) | 0.68 |
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.