Technical Troubleshooting
Around Jellies and Wine Gum Process
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- Premix containing water/glucose syrup/sucrose.
- Cooking at 115°C/120°C.
- Addition of gelatin solution 30 to 40% DS at around 90°C (Gelatin could be added in the premix if the cooking stage is fast enough to not destroy it.).
- Addition of CFA (Color, Flavor, Acid).
- Deposit in starch molding trays and store at ambiant temperature for 24 hours usually.
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The higher the fluidification level is, the lower the hot viscosity is (for the same botanical origin).
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Most of the time, recipes contain 10-15% of starches. It will depend if there is another hydrocolloid in the recipe.
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The botanical origin, fluidification level, stabilization level.