Questions about Chewy Candy
Technical Troubleshooting

Questions about Chewy Candy

  • 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). 
  • Sucrose, glucose syrup, fat, emulsifier, hydrocolloids, residual moisture, colour/flavor/acid.
  • It is around 55/45 (majority of  sucrose) to obtain the crystallized texture.

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