pz aerate.pdf

Aerated Gelatin Confection

Kristi SufferlingResident Course in

Confectionery Technology

Resident Course in Confectionery Technology

Sugar syrup+ Stabilizer

+ Air---------------

= Aerated Confection

AERATED CONFECTIONS


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


GELATIN MARSHMALLOWS


CEREAL TREAT BARS


DEPOSITED NON-GRAINEDMARSHMALLOWS


CHEMICAL AERATION

MECHANICAL AERATION

PLANETARY BEATERBATCH PRESSURE BEATERCONTINUOUS PRESSURE BEATERPULLING MACHINE

METHODS FOR AERATION


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


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


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...


A SHORTER TEXTURE

A MODIFICATION IN THE MOUTHFEEL

A REDUCTION OF STICKINESS AND COLD FLOW

A DECREASE IN SWEETNESS

AERATION LEADS TO ...


COALESCENCE

DRAINAGE

DISPROPORTIONATION

BREAKDOWN OF AERATED PRODUCTS


DEPOSITED OR EXTRUDED MARSHMALLOWS• MAIN DIFFERENCE IS DENSITY

GRAINED OR NON-GRAINED MARSHMALLOWS• MAIN DIFFERENCE IS SWEETENERS COMPOSITION

TYPES OF MARSHMALLOWS


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


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


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


AVERAGE MOISTURE CONTENT INNON-GRAINED MARSHMALLOW :

15 - 18 % ( =82-85% Total Solids)

GRAINED MARSHMALLOW :

5 - 10 % ( =90-95% Total Solids)

MOISTURE CONTENT


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


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


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


(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


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


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


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


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


NON-GRAINED MARSHMALLOWFORMATION OF A CRUST :

* CHECK MOISTURE CONTENT OF MOLDINGSTARCH (SHOULD BE < 8 %)

* DEPOSIT AT HIGHER SOLID CONTENT(MIN. 74 %)

TROUBLESHOOTING


(a) GELATIN 125 BLOOM 6 kg.HOT WATER (80-90° C) 12 l.



DEPOSITED MARSHMALLOW WITH CHEWY TEXTURERousselot 125 Bloom Gelatin



(b) GRANULATED SUGAR 49 kg.CORN SYRUP 40 D.E. 32 kg.SORBITOL 4 kg.WATER 18 l.


DEPOSITED MARSHMALLOW WITH CHEWY TEXTURERousselot 125 Bloom Gelatin


GELATIN EXTRUDEDMARSHMALLOWS


GELATIN MARSHMALLOWS


(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


(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.




DEPOSITED GRAINEDMARSHMALLOWS



(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



(b) GRANULATED SUGAR 70 kg.corn SYRUP 40 D.E. 11 kg.INVERT SUGAR 11 kg.WATER 30 l.


GRAINED DEPOSITED MARSHMALLOWRousselot 125 Bloom Gelatin


(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


(a) GELATIN 2.6 kg.HOT WATER (80-90° C) 38 l.

(b) ICING SUGAR 96 kg.POTATO STARCH 1.8 kg.


CRUNCHY FOAM ARTICLES(PLANETARY BEATER)


(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.


CRUNCHY FOAM ARTICLES(CONTINUOUS PRESSURE BEATER)Rousselot 125 Bloom Gelatin


GELATIN FRUIT CHEWS


(a) GELATIN 125 BLOOM 1,1 kg.HOT WATER (80-90° C) 2,2 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


(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


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


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



ROUSSELOT 125 BLOOM TYPE A 90

FLAVOR to suit



SORBITOL 60

WATER 255

HOT WATER (80-90° C) 180

DEPOSITED NON-GRAINED MARSHMALLOWRousselot 125 Bloom Gelatin



ROUSSELOT 250 BLOOM TYPE A 56.5

FLAVOR to suit



WATER 210

HOT WATER (80-90° C) 111


pz aerate.pdf

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sweetnessresident course

densitya modification

better stabilitya modification

organoleptic characteristics

cold flowa decrease