Technical Troubleshooting
Questions about Chewy Candy
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It can be cut easily with the front teeth, it is not sticky, it breaks if pulled (short texture), it has no or very little deformation (limited cold flow) and a matte aspect (pastel colors due to crystallization).
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Sucrose, glucose syrup, fat, emulsifier, hydrocolloids, residual moisture, colour/flavor/acid.
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It is around 55/45 (majority of sucrose) to obtain the crystallized texture.