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The gelling agents that used in the solid soft sweets powder are agarophyte, gelatin(e), pectin and carrageen. The colloid resilience of soft sweet powder that made by the agarophyte, is not enough and the price is a rather high. The weak points of the gelatine are the low rate of freezing-point and melting point. The place of the storage shall be kept in the low temperatue. And the weakness of the pectin is the increase of sugar concentration and rather low PH number so that can help suitable for mass production of molding crystal soft sweets with only 1.0-1.5% of using quantity. The soft sweets produced with our company’s soft sweets powder receives warm welcome by consumer with virtues of elastic feeling, better taste, medium sweet, good transparency, low calorie, not-adhere-to-teeth property and low price.
REFERENCE OF FORMULA)
Name |
Percentage(%) |
Sugar |
24 |
Starch & syrup |
49 |
Sodium citrate |
0.2-0.3 |
Citric acid |
0.2-0.3 |
Soft sweets powder |
1.0-1.5 |
Flavor |
Appropriate |
Plgment |
Appropriate |
water |
Add to 100 |
1. Mix the soft sweets powder and certain granulated sugar in the container with the proportion of 1:5 and then add certain volume cold water to fully steep.
2. Heat to around 102 – 103ºC in the sugar boiler with the mixture materials of cold water, soft sweets powder and granulated sugar so as to be fully dissolved.
3. Add the starch syrup, and mix and heat to 104-106 ºC at the same time.
4. Pour the syrup out of the boiler and low down the temperature to 80-90ºC ,then add the sodium citrate, pigment and flavors (add certain water to dissolve) to be fully and equally mixed.
5. Make the model and then cold roll forming.
6. To dry in the baking room about 48 hours with the temperature of 58-65ºC.
7. Inspection & packing.
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