Wine Gums with Gelatin and CLEARGUM® LG 70 15 Starch (Mix G)
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Recipe reference: LSWEJEM018
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commerical ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| Gelatin A 200Bl solution 40% | |||
| Gelatin A 200 bloom | 2111.400 | 46.000 | 5.057 |
| Water | 2478.600 g | 54.000 | 0.000 |
| Total | 4590.000 g | 100.000 | 5.057 |
| Acid citric solution 55% | |||
| Water | 439.650 g | 45.000 | 0.000 |
| Citric acid, anhydrous | 537.350 g | 55.000 | 1.479 |
| Total | 977.000 g | 100.000 |
1.479 |
| Recipe | |||
| Sucrose (sugar) | 5547.000 g | 13.868 | 15.215 |
| Roquette glucose syrup 4280* | 22981.000 g | 57.453 | 50.612 |
| CLEARGUM® LG 70 15 modified pea starch* | 3047.000 g | 7.618 | 7.348 |
| Gelatin A 200Bl solution 40% | 4590.000 g | 11.475 | 5.057 |
| Acid citric solution 55% | 977.000 g | 2.443 | 1.479 |
| Color, liquid | 10.000 g | 0.025 | 0.014 |
| Flavor, liquid | 100.000 g | 0.250 | 0.275 |
| Water | 2748.000 g | 6.870 | 0.000 |
| Residual moisture | - | - | 20.000 |
| Total | 40000.00 | 100.000 | 100.000 |
*Roquette products
Process method
Mix glucose syrup, water, gelatin solution, sucrose, starch.
Preheat 10 minutes at 60°C.
Cooked with a tubular exchanger with specific parameters (see analytical part).
Add citric acid solution, flavor and color.
Cast in the dehydrated moulding starch.
Stove for 24h at room temperature.
Remove and brush.
Oil, candy the gums.
Ingredients list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Modified starch,
- Gelatin,
- Water,
- Acid (citric acid),
- Flavor,
- Color.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 317 |
| Fat (g) | 0.0 |
| of which saturates (g) | 0.0 |
| Carbohydrate (g) | 73.1 |
| of which sugars (g) | 30.3 |
| of which polyols (g) | 0.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 5.2 |
| Salt (g) | 0.01 |
Analytical
| COOKER Tubular heat exchanger | Cooker 1 | Cooker 2 |
| Premix brix | 72 | 72 |
| Depositi brix | 79 | 77.5 |
| Final brix | 80 | 81 |
| Hot voscosity at 90°C (m.Pas) spindle n°2 20rpm | 1680 | 3500 |
Comments
Stoving conditions: 24 h room temperature
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.