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Aerated Gelatin Confection
Kristi SufferlingResident Course in
Confectionery Technology
Resident Course in Confectionery Technology
Sugar syrup+ Stabilizer
+ Air---------------
= Aerated Confection
AERATED CONFECTIONS
Resident Course in Confectionery Technology
TYPES DENSITYEGG WHITE – AER. CONF. 0.18 - 0.25EXTRUDED AERATED CONFECTIONERY 0.20 - 0.30EXTRUDED MARSHMALLOW 0.30 - 0.35DEPOSITED MARSHMALLOW 0.50 - 0.70FRUIT CHEW - FRUIT CARAMEL 0.90 - 1.00NOUGAT 0.90 - 1.00
AERATED CONFECTIONS
Resident Course in Confectionery Technology
GELATIN MARSHMALLOWS
Resident Course in Confectionery Technology
CEREAL TREAT BARS
Resident Course in Confectionery Technology
DEPOSITED NON-GRAINEDMARSHMALLOWS
Resident Course in Confectionery Technology
CHEMICAL AERATION
MECHANICAL AERATION
PLANETARY BEATERBATCH PRESSURE BEATERCONTINUOUS PRESSURE BEATERPULLING MACHINE
METHODS FOR AERATION
Resident Course in Confectionery Technology
SHORTER BEATING TIME
EASIER TRANSFER OF THE AERATED MASS
MORE HOMOGENEOUS PRODUCTION
BETTER CONTROL OF THE DENSITY
POSSIBILITY TO REPLACE AIR BY AN INERT GAS, i.e. FORMULATIONS WITH FAT
ADVANTAGES of CONTINUOUS PRESSURE BEATER
Resident Course in Confectionery Technology
THE AERATION PROCESS ALLOWS THE TRANSFORMATION OF A LIQUID INTO A FOAM BY INCORPORATING AIR IN THE FORM OF FINELY DIVIDED BUBBLES.
THIS TECHNIQUE CAUSES :* AN INCREASE IN VOLUME, TOGETHER WITH A DECREASE IN DENSITY
* A MODIFICATION OF THE VISCOSITY AND FLUIDITY OF THE AERATED MASS, FOR A BETTER STABILITY
* A MODIFICATION OF THE TEXTURE AND THE ORGANOLEPTIC CHARACTERISTICS OF THE FINISHED PRODUCTS
AERATED CONFECTIONS
Resident Course in Confectionery Technology
AN INCREASE IN VOLUME, TOGETHER WITH A DECREASE IN DENSITY
A MODIFICATION OF THE VISCOSITY AND FLUIDITY OF THE AERATED MASS, LEADING TO A BETTER STABILITY
A MODIFICATION OF THE TEXTURE AND ORGANOLEPTIC CHARACTERISTICS OF THE FINISHED PRODUCTS
AERATION CAUSES...
Resident Course in Confectionery Technology
A SHORTER TEXTURE
A MODIFICATION IN THE MOUTHFEEL
A REDUCTION OF STICKINESS AND COLD FLOW
A DECREASE IN SWEETNESS
AERATION LEADS TO ...
Resident Course in Confectionery Technology
COALESCENCE
DRAINAGE
DISPROPORTIONATION
BREAKDOWN OF AERATED PRODUCTS
Resident Course in Confectionery Technology
DEPOSITED OR EXTRUDED MARSHMALLOWS• MAIN DIFFERENCE IS DENSITY
GRAINED OR NON-GRAINED MARSHMALLOWS• MAIN DIFFERENCE IS SWEETENERS COMPOSITION
TYPES OF MARSHMALLOWS
Resident Course in Confectionery Technology
SUCROSELEVEL OF SUCROSE USED CAN VARY FROM 30 TO 70 % DEPENDING MAINLY ON THE TEXTURE (GRAINED, NON-GRAINED PRODUCTS)
CORN SYRUP40 D.E., 60 D.E., HIGH MALTOSE SYRUPS CAN BE USED INVERT SUGARGENERALLY USED IN COMBINATION WITH 40 D.E. ACID CONVERTED GLUCOSE SYRUP
SORBITOLIS A GOOD CONDITIONING AGENT, IT REDUCES THE MOISTURE LOSS FROM THE CONFECTIONERY PRODUCT TO THE AIR.THE ADDITION OF SORBITOL WILL REDUCE THE VISCOSITY OF THE SYRUP AND WILL CAUSE THE CONFECTIONS TO BECOME SOFTER IN TEXTURE
SWEETENERSGIVE BODY AND TEXTURE,DETERMINE SWEETNESS
Resident Course in Confectionery Technology
GELATINGIVES CHARACTERISTIC CHEWY TEXTURES, ENHANCESAERATION
LOW LEVELS OF HIGH BLOOM GELATIN GIVE SHORT,CREAMY TEXTURES
HIGH LEVELS OF LOW BLOOM GELATIN GIVE CHEWYTEXTURES
WHIPPING AGENTENHANCES AERATION AND MODIFIES TEXTURE
STABILIZERS
Resident Course in Confectionery Technology
FOAMING AGENTTHE PRESENCE OF GELATIN DECREASES THE SURFACE
TENSION OF THE LIQUID PHASE
STABILIZERTHE PRESENCE OF GELATIN GIVES TO THE CELL WALLS
THE NECESSARY MECHANICAL RESISTANCE TO AVOID
DEFORMATION OF THE FINISHED PRODUCTS
BINDERGELATIN IS ABLE TO BIND A LARGE AMOUNT OF WATER.
IT CAN HELP TO GIVE THE FINISHED PRODUCTS A LONGERSHELF LIFE
GELATIN IN AERATED CONFECTIONS
Resident Course in Confectionery Technology
AVERAGE MOISTURE CONTENT INNON-GRAINED MARSHMALLOW :
15 - 18 % ( =82-85% Total Solids)
GRAINED MARSHMALLOW :
5 - 10 % ( =90-95% Total Solids)
MOISTURE CONTENT
Resident Course in Confectionery Technology
PRODUCTION OF MARSHMALLOW INVOLVES
DISSOLUTION OF WHIPPING AGENT
CONCENTRATION OF THE DIFFERENT SWEETENERS
COOLING DOWN OF THE SYRUP AND MIXING OF THE WHIPPING SOLUTION INTO IT
BEATING OF THE SYRUP TO THE DESIRED DENSITY
DEPOSITING IN MOULDING STARCH OR EXTRUSION
PRODUCTION STEPS
Resident Course in Confectionery Technology
TOTAL SOLUBLE SOLIDS BEFORE BEATING74-76° BRIX FOR PLANETARY BEATER76-78° BRIX FOR CONTINUOUS PRESSURE BEATER
BEATING OF THE SYRUP TO THE DESIRED DENSITYWHIPPING TEMPERATURE
DEPOSITED MARSHMALLOW : 50 - 60° C/ 122-140°F.)EXTRUDED MARSHMALLOW : 35 - 45° C/95-113°F.)
DENSITY AFTER BEATINGDEPOSITED MARSHMALLOW : 0.50 - 0.60EXTRUDED MARSHMALLOW : 0.20 - 0.30
PRODUCTION OF MARSHMALLOW
Resident Course in Confectionery Technology
CONCENTRATION AND TYPE OF GELATIN USED IN PRODUCTION OF MARSHMALLOW
NON-GRAINED :4 - 6 % LOW BLOOM GELATIN2.5 - 4 % HIGH BLOOM GELATIN
GRAINED :2.5 - 4 % LOW BLOOM GELATIN
GELATIN IN MARSHMALLOWS
Resident Course in Confectionery Technology
(a) GELATIN 250 BLS 3 kg.HOT WATER (80-90° C) 6 l.
(b) GRANULATED SUGAR 48 kg.CORN SYRUP 60 D.E. 33 kg.WATER 16 l.
(c) COLOR AND FLAVOR to suit
MARSHMALLOW WITH SHORT TEXTURE
Resident Course in Confectionery Technology
NON-GRAINED MARSHMALLOW ARTICLE TOO TOUGH, RUBBERY :
REDUCE THE AMOUNT OF GELATIN USED SUGAR COMPOSITION :
* ADD DEXTROSE, INVERT SUGAR OR SORBITOL* CHANGE FROM A LOW D.E. CORN SYRUP
TO A HIGHER D.E.
AVOID DRYING OUT OF THE PRODUCTS DURING STORAGE
DEPOSITED MARSHMALLOWS WERE LEFT TOO LONG IN MOLDING STARCH
TROUBLESHOOTING
Resident Course in Confectionery Technology
SHRINKAGE :* DENSITY AFTER BEATING IS TOO LOW
* REDUCE WATER CONTENT
* AVOID PRESENCE OF FATTY INGREDIENTS
* AVOIR STORAGE UNDER HOT CONDITIONS
* DRYING TEMPERATURE OF MARSHMALLOWSHOULD NOT BE HIGHER THAN 45° C
TROUBLESHOOTINGNON-GRAINED MARSHMALLOW
Resident Course in Confectionery Technology
NON-GRAINED MARSHMALLOWGRAINING :
* DON’T LEAVE THE PRODUCTS TOO LONG IN MOLDING STARCH* CHANGE BALANCE SUCROSE/CORN SYRUP
(TOO MUCH SUCROSE IS PRESENT)
DRYING OUT :AVOID BEATING AT TOO LOW DENSITYADD SORBITOL TO THE FORMULAREPLACE PART OF LOW D.E. CORN SYRUP BY INVERT SUGARUSE CORN SYRUP WITH HIGH D.E.
TROUBLESHOOTING
Resident Course in Confectionery Technology
NON-GRAINED MARSHMALLOWPRESENCE OF MOLD :
* RAISE THE TOTAL SOLUBLE SOLIDS
* CHECK BACTERIOLOGICAL PURITY OF MOLDING STARCH, RAW MATERIALS
* CONTROL CLEANLINESS OF EQUIPMENT
WEEPING :* BEAT AT HIGHER SOLID CONTENT
* USE MORE WHIPPING AGENT
* BEAT AT LOWER DENSITY
* DEPOSITED MARSHMALLOW SHOULD BE DRIEDAT TEMPERATURES < 45° C
TROUBLESHOOTING
Resident Course in Confectionery Technology
NON-GRAINED MARSHMALLOWFORMATION OF A CRUST :
* CHECK MOISTURE CONTENT OF MOLDINGSTARCH (SHOULD BE < 8 %)
* DEPOSIT AT HIGHER SOLID CONTENT(MIN. 74 %)
TROUBLESHOOTING
Resident Course in Confectionery Technology
(a) GELATIN 125 BLOOM 6 kg.HOT WATER (80-90° C) 12 l.
(b) GRANULATED SUGAR 55 kg.CORN SYRUP 40 D.E. 37 kg.WATER 18 l.
(c) COLOR AND FLAVOR to suit
DEPOSITED MARSHMALLOW WITH CHEWY TEXTURERousselot 125 Bloom Gelatin
Resident Course in Confectionery Technology
(a) GELATIN 125 BLOOM 6 kg.HOT WATER (80-90° C) 12 l.
(b) GRANULATED SUGAR 49 kg.CORN SYRUP 40 D.E. 32 kg.SORBITOL 4 kg.WATER 18 l.
(c) COLOR AND FLAVOR to suit
DEPOSITED MARSHMALLOW WITH CHEWY TEXTURERousselot 125 Bloom Gelatin
Resident Course in Confectionery Technology
GELATIN EXTRUDEDMARSHMALLOWS
Resident Course in Confectionery Technology
GELATIN EXTRUDEDMARSHMALLOWS
Resident Course in Confectionery Technology
GELATIN MARSHMALLOWS
Resident Course in Confectionery Technology
(a) GELATIN 250 BLOOM 3.7 kg.HOT WATER (80-90° C) 7.4 l.
(b) GRANULATED SUGAR 43.8 kg.CORN SYRUP 40 D.E. 26.6 kg.INVERT SUGAR 19.5 kg.WATER 14 l.
(d) COLOR AND FLAVOR to suit
EXTRUDED MARSHMALLOWRousselot 250 Bloom Gelatin
Resident Course in Confectionery Technology
(a) GELATIN 125 BLOOM 6.5 kg.HOT WATER (80-90° C) 13 l.
(b) GRANULATED SUGAR 49 kg.CORN SYRUP 40 D.E. 24.5 kg.INVERT SUGAR 12 kg.WATER 16 l.
(c) COLOR AND FLAVOR to suit
EXTRUDED MARSHMALLOWRousselot 125 Bloom Gelatin
Resident Course in Confectionery Technology
DEPOSITED GRAINEDMARSHMALLOWS
Resident Course in Confectionery Technology
DEPOSITED GRAINEDMARSHMALLOWS
Resident Course in Confectionery Technology
(a) GELATIN 125 BLOOM 5 kg.HOT WATER (80-90° C) 10 l.
(b) GRANULATED SUGAR 68.5 kg.CORN SYRUP 40 D.E. 26 kg.WATER 20 l.
(c) DEXTROSE 3 kg.
(d) COLOR FLAVOR to suit
GRAINED DEPOSITED MARSHMALLOWRousselot 125 Bloom Gelatin
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(a) GELATIN 125 BLOOM 3 kg.HOT WATER (80-90° C) 6 l.
(b) GRANULATED SUGAR 70 kg.corn SYRUP 40 D.E. 11 kg.INVERT SUGAR 11 kg.WATER 30 l.
(c) COLOR AND FLAVOR to suit
GRAINED DEPOSITED MARSHMALLOWRousselot 125 Bloom Gelatin
Resident Course in Confectionery Technology
(a) GELATIN 250 BLS 2 kg.HOT WATER (80-90° C) 6 l.MODIFIED MILK PROTEINS 0.250 kg.
(b) SUGAR 48 kg.DEXTROSE 20 kg.CORN SYRUP 10 kg.WATER 15 l.
(c) CORN SYRUP 30 kg.
COMBINATION OF GELATIN AND OTHER WHIPPING AGENTRousselot 250 Bloom Gelatin
Resident Course in Confectionery Technology
(a) GELATIN 2.6 kg.HOT WATER (80-90° C) 38 l.
(b) ICING SUGAR 96 kg.POTATO STARCH 1.8 kg.
(c) COLOR AND FLAVOR to suit
CRUNCHY FOAM ARTICLES(PLANETARY BEATER)
Resident Course in Confectionery Technology
(a) GELATIN 125 BLOOM 2.8 kg.HOT WATER (80-90° C) 5.2 l.
(b) GRANULATED SUGAR 96 kg.POTATO STARCH 1.8 kg.WATER 32 l.
(c) COLOR AND FLAVOR to suit
CRUNCHY FOAM ARTICLES(CONTINUOUS PRESSURE BEATER)Rousselot 125 Bloom Gelatin
Resident Course in Confectionery Technology
GELATIN FRUIT CHEWS
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GELATIN FRUIT CHEWS
Resident Course in Confectionery Technology
(a) GELATIN 125 BLOOM 1,1 kg.HOT WATER (80-90° C) 2,2 l.
(b) GRANULATED SUGAR 39 kg.CORN SYRUP 40 D.E. 54 kg.WATER 13 l.
(c) VEGETABLE FAT 5 kg.(melting point 32-35° C)EMULSIFIER 0.1 - 0.2 kg.
(d) CITRIC ACID IN POWDER 0.85 kg.
(e) FLAVOR AND COLOR to suit
FRUIT CHEWS(PULLING MACHINE)Rousselot 125 Bloom Gelatin
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(a) GELATIN 250 BLOOM 3.2 kg.COLD WATER 16 l.
(b) XYLITOL 94 kg.WATER 31 l.
(c) XYLITOL 3.2 kg.
(d) COLOR AND FLAVOR to suit
DRESSED MERINGUES WITH GELATINRousselot 250 Bloom Gelatin
Resident Course in Confectionery Technology
INGREDIENTS
ROUSSELOT 250 BLOOM TYPE A 0.8 kg.
FLAVOR to suit
GRANULATED SUGAR 8.6 kg.
CORN SYRUP 42 D.E. 8.6 kg.
WATER 2.8 l.
HOT WATER (80-90° C) 1.6 kg.
EXTRUDED MARSHMALLOW ON CONTINUOUS AERATING MIXERRousselot 250 Bloom Gelatin
Resident Course in Confectionery Technology
INGREDIENTS(WEIGHT FOR 1500 GM.)
ROUSSELOT 250 BLOOM TYPE A 5
FLAVOR to suit
GRANULATED SUGAR 720
CORN SYRUP 62 D.E. 495
WATER 255
HOT WATER (80-90° C) 90
DEPOSITED NON-GRAINED MARSHMALLOWRousselot 250 Bloom Gelatin
Resident Course in Confectionery Technology
INGREDIENTS(WEIGHT FOR 1500 GM.)
ROUSSELOT 125 BLOOM TYPE A 90
FLAVOR to suit
GRANULATED SUGAR 720
CORN SYRUP 62 D.E. 495
SORBITOL 60
WATER 255
HOT WATER (80-90° C) 180
DEPOSITED NON-GRAINED MARSHMALLOWRousselot 125 Bloom Gelatin
Resident Course in Confectionery Technology
INGREDIENTS(WEIGHT FOR 1500 GM.)
ROUSSELOT 250 BLOOM TYPE A 56.5
FLAVOR to suit
GRANULATED SUGAR 660
CORN SYRUP 62 D.E. 690
WATER 210
HOT WATER (80-90° C) 111
EXTRUDED MARSHMALLOWRousselot 125 Bloom Gelatin