Recipe
Wine Gums with Gelatin and CLEARGUM® PG 80 05 Starch
Access the whole recipe, get ideas and find your plant-based ingredients for your next innovative formulation.
It's easy, you just need to create your account.
To view content relevant to you, please select your region:
Recipe reference: LSWEJEM017
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients | End-products dry solids (%) | |
| Acid citric solution 55% | |||
| Water | 382.500 g | 45.000 | 0.000 |
| Citric acid, anhydrous | 467.500 g | 55.000 | 1.356 |
| Total | 850.000 g | 100.000 | 1.356 |
| Sucrose (sugar) | 10956.400 g | 27.391 | 31.652 |
| Roquette glucose syrup 4280* | 16304.350 g | 40.761 | 37.820 |
| CLEARGUM® PG 80 05 EXP modified potato starch* | 1830.660 g | 4.577 | 4.406 |
| Gelatin A 250 bloom | 2562.930 g | 4.577 | 4.406 |
| Acid citric solution 55% | 850.000 g | 2.125 | 1.356 |
| Color, liquid | 8.000 g | 0.020 | 0.012 |
| Flavor, liquid | 100.000 g | 0.250 | 0.290 |
| Water | 7387.660 g | 18.469 | 0.000 |
| Residual moisture | - | - | 18.000 |
| 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 colouring
- Cast in the dehydrated moulding starch
- Stove
- Remove and brush
- Oil, candy the gums
Ingredients list and allergens (Indicative)
- Glucose syrup,
- Sugar,
- Gelatin,
- Water,
- Modified starch,
- Acid (citric acid),
- Flavor,
- Color.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100 g Proposed recipe |
| Energy (kcal) | 325 |
| Fat (g) | 0.0 |
| of which saturates (g) | 0.0 |
| Carbohydrate (g) | 73.9 |
| of which sugars (g) | 42.8 |
| of which polyols (g) | 0.0 |
| Fiber (g) | 0.0 |
| Protein (g) | 6.6 |
| Salt (g) | 0.01 |
Analytical
| COOKER tubular heat exchanger | Cooker 1 | Cooker 2 |
| Premix brix | 70 | 72 |
| Deposit brix | 80 | 76.5 |
| Final brix | 82 | 79 |
| Hot viscosity 90°C (m.Pas) spindle n°2 20rpm | 725 | 850 |
Comments
Stoving conditions: 24h 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.