Confectionery Industry Technology

Jelly products on agar and gelatin

Jelly products on agar and gelatinJelly products on agar and gelatin

As agar and gelatin are widely used in the production of jelly confectionery. Ready jelly obtained crumbly, if it is prepared on agar, and quite dense and hard gelatin, but the texture of the products in gelatin substantially depends on the quantity. Jelly on pectin products softer and more easily melt in your mouth. Preparation of jelly on gelatin. For the manufacture of confectionary gelatin gelatin may be used in the form of powder, sheets or granules. The powder dissolves rather quickly in warm water, but it is necessary that it does not stick at the bottom of the container (it should be gently stirred). Plates or granules of gelatin should be soaked in cold water, and although they can absorb water ten times their mass, they are usually soaked in an equal amount of water. Care must also be taken here, since prolonged soaking in warm conditions promotes the development of microorganisms. Clean, sterilized, closed containers should be used, and the soak duration should not exceed 12-18 h. The strength of gelatin is measured according to Blum and can range from 50 to 300 units. In the confectionery industry, gelatin is usually used for jelly with strength 180-220 units. The proportion of gelatine in jellies to vary from 4 12% depending on the desired texture. gelatin solutions should not be boiled, the gelatin solution should be added at the end of the cooking syrup after cooling below 80 FROM. At the very late stage of any acid to be added. Heat and acidification quickly reduce the jelly strength.
Below is an example of the formulation and manufacturing techniques jelly gelatin (possible variations of this formulation). In the production of fruit jelly to avoid the mixing of fresh fruit and gelatin syrups. Pineapple and papaya, for example, contain proteolytic enzymes that quickly destroy the gelling powder. Although this problem usually occurs in the home, in the confectionery industry it is advisable to use only canned fruit or pulp or for the destruction of these enzymes boiled syrup made from fresh fruit.

Jello gelatin (sour jelly)

Sugar 25 lbs

Glucose syrup (DE 42)      18 pounds

Water                                        10 pounds

Dissolve the sugar in water, add glucose syrup and boil to 115 ° C.

Gelatin 3.2 lb Soak and heat until dissolved

Water 3, 2 pound              

Cool the syrup to a temperature below 80 ° C, and then add the gelatine solution and mix.

Just add before mixing:

Citric acid 8 ouncesFirst, dissolved in water

8 oz water

Orange (or other) oil 18 ml

Orange dye if necessary

The resulting mass is molded in dry starch molds, allowed to stand for 12 hours and removed from the molds by sieving. Jelly can be coated with sugar or chocolate glaze.

 On agar jelly. The word agar comes from the Malaysian agaragarDesignating seaweed. This material is useful for the production of jelly - they are obtained crumbly in texture and is widely used in the manufacture of colored and flavored slices ( "slices") certain forms resembling slices of oranges, lemons and grapefruits. Pevonachalno agar strips sold only somewhat reminiscent of dried seaweed, but at the moment it is applied, usually in powder form.

 Agar is insoluble in cold water but swells slightly during soaking. To dissolve it requires a large amount of water at the boiling point (usually 30 40 or parts water to one part of the agar). Agar is not destroyed by boiling water, if it lacked acid (in the presence of acid it is destroyed quickly) and therefore any acid should be added after the cooking syrup. To compensate for the effect of the added acid, it is recommended to add a buffer salt (sodium citrate).

Agar jelly may exhibit syneresis, and improved overall texture and shelf life can be achieved by a combination with other gelling agents, in particular pectin and starch.

Preparation of agar jelly for fruit slices

               They want

Sugar 25 lbs

Glucose Syrup (DE 42) 20 lbs

 Agar 1 lb

Water 40 lbs

sodium citrate                   5 ounces

Soak in water agar 2-4 hours, and then add the citrate. Bring to a boil and soak at this temperature 5-10 Minutes (slow boil) until the agar dissolves. Typically it contains fibers (especially strips agar), so it is necessary to filter the solution through a fine sieve.

Add the sugar and after its dissolution - glucose. boil up 107 ° C, pour into another container to cool to 75 ° C and remove the scum that appears.

Add to this mixture:

citric acid                                                        3 ounce dissolved

в 3 untsiyah water

Essential oil 20 ml

(Orange and lemon)

Dye if necessary

Immediately pour off in dry starch (moisture content 6-8%). The hot mixture after adding the acid can not be kept long. Products should remain in the starch in dry warm room for the night.

Thus izgotovalivayut small jelly pieces. For fruit slices liquid mixture is cast into the recesses shaped half-cylinders. The resulting product after curing removed, cut into slices, moistened, rolled in powdered sugar and dried.

To simulate external "skin" fruit slices can be prepared in a paste of the following composition:

Glucose Syrup (DE 42) 8 lbs

Gelatin 4 oz

Icing                                                  12 pounds

Corn starch                                             1,5 pounds

1 ounce citric acid dissolved in 1 ounce of water

Jelly products on agar and gelatinIt is necessary to carry out the swelling of gelatin and dissolve it in 12 ounces of water, and then add glucose syrup heated. After cooling, add citric acid. Mix sugar and corn starch in dry form and then slowly adding the syrup, continuously stirring the mixture.

In this step, can be added a dye and flavoring. After this paste should have the consistency that it can be roll into thin sheets that can be cut, and put on the cylindrical surface of articles after the removal of starch and their purification. Coated jelly can then be cut into slices, moisturize, cover with sugar icing and podsuschivat.

A special note about the jelly preparation. When boiling mixtures jelly containing gelling agent (e.g., starch, agar, pectin), thermometer to determine the endpoint unreliable. You should use a refractometer, and the syrup phase concentration in the final product must be higher than 75%.


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