LYCASIN® HBC Maltitol Syrup in Hard-Boiled Candy, "Advanced Q&A"
Technical Troubleshooting

LYCASIN® HBC Maltitol Syrup in Hard-Boiled Candy, "Advanced Q&A"

  • The cooking temperature is very similar to the sugar version: about 138-155°C depending on process.

  • Individual waterproof packaging is recommended. However, with a frosting step after production, the packaging can be limited.

  • H2O target for sugar based is 2-3%, and it is 2.5-3% with LYCASIN® HBC maltitol syrup.

  • The composition: it has higher level of hydrogenated polysaccharides, allowing to get a higher viscosity (good for Hard Boiled Candy production, reduced time for cooling as good viscosity for depositing).

    It allows also a thin well controled crystallization.

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