Final condition: Brix 78%, Relative Density 0.3-0.35, moisture 20%, aw 0.7 Procedure:
1. Measure sugar, starch syrup, and water into a pan.
2. Measure gelatin and water into a beaker. And keep it in room temperature for over 30 min.
3. Start to dissolve gelatin in 80°C water bath.
4. Prepare mould for marsmallow.
5. Calculate how much water you need to evaporate extra water from mixture.
6. Boil mixture and evaporate extra water with checking their weight.
7. Cool down the boiled mixture under 100°C.
8. Add gelatin solution into boiled mixture. And mix it evenly.
9. Add flavor.
10. Adjust total weight (pan, spatula and mixture) with some hot water. And check the brix.
11. Put the mixture in a whipping pot. And measure weight of a cup of mixture (use pudding cup) (A)
12. Start whipping at 70-75°C for 3 min.
13. Measure weight of a cup of marshmallow (B), and calculate relative density.
14. Put the marshmallow into pastry bag.
15. Deposit marshmallow on the mould.
16. Cool down and dry for 1-2 hours at 20°C.
17. Pull the marshmallow from mould.
18. Remove starch powder and cut into portion.
19. Store at 20°C through all night.
20. Check their moisture level with moisture determinizer. And check active water level. Beverage With Collagen Peptide
Sugar
10 kg
Liquid Sugar
10 kg
Collagen Peptide
1% or 10%
Sodium Citrate
0.1 kg
Concentrated Peach Juice (1/5)
2 kg
Citric Acid
pH 3.7
Flavor
0.2 L
Water
Balance
TOTAL
100 kg
Procedure:
1. Measure sugar/liquid sugar, sodium citrate and collagen peptide.
2. Mixing sugar/liquid sugar, sodium citrate and collagen peptide.
3. Dissolving at 85°C by adding water.
4. Adjusting the pH until 3.9 by adding citric acid 50% solution.
5. Add juice and flavor.
6. Weight correction by adding hot water.
7. Pour into bottle.
8. Heating (Sterilization) until 90°C.
9. Closing caps and cooling. Basic Training for Making Gummies with Gelatin Basic Formula of Gummy:
Starch syrup
50 ml
Sugar
32 gram
Water of sugar solution
20 ml
Gelatin
7 gram
Water of Solution
10.5 ml
1/5 Condensed juice
2 ml
Citric Acid
*)
Flavour
0.3 ml
Total (after mixing liquid)
100 ml
*) Note:
» Acid Gelatin : 0.8 %
» Limed Gelatin : 1.25 %
Final Condition: Brix 80%, pH 3.6 Procedure:
1. Measure sugar, starch syrup and water into a pan.
2. Measure gelatin and water into a beaker. And keep it room temperature for 30 min.
3. Start to dissolve gelatin in 80°C water bath.
4. Prepare moult for gummy.
5. Cool down the boiled mixture under 100°C.
6. Add gelatin solution into boiled mixture. And mix it evenly.
7. Adjusting Brix and pH by adding juice and citric acid.
8. Add flavor.
9. Defoaming at 80°C for 20 min.
10. Deposit on the mould.
11. Cool down, dry and aging for 17-24 hours at room temperature.
12. Pull the gummy from mould.
13. Remove starch powder with oil.
14. Ready to serve. Significant Points :
1. Heating time
As the first step to make gummy,sugars and syrups should be boiled and evaporated to higher
density by heating them. But excessive heating (too long) leads to breakdown of sugars and
the Mailard Reaction will be proceeded.
2. Swelling of gelatin
Gelatin should be absorbed into water well before dissolving.
This process need 1.5 times the amount of water to gelatin.
3. Additive temperature of gelatin, juice, and citric acid
Before adding gelatin, juice and citric acid into the evaporated syrups,
that should be cooled down to 100°C or less. If it is higher adding gelatin solution
generates many bubbles and that causes breakdown of gelatin.
