Alternative Name or Similar Based Products:
Baker's Jelly / Piping Jelly
Composition:
The confection is based on a highly concentrated, mixed sugar solution that has been converted into a firm gel by the addition of agar-agar.
The keeping properties of agar jellies are influenced by the method used to dissolve the gelling agent rather than to small changes in the sugar composition of base syrup.
Temperature treatment and the effect a acids under hot conditions are major factors affecting the storage life of the product.
Key Composition Value:
Water content ---------------------------------------- 20 to 24 per cent
Total Solids Content ---------------------------------- 76 to 80 per cent
Acid Content --------------------------------------- 0.5 to 1.0 per cent
Reducing Sugars, as invert sugar solids --------------- 12 to 17 per cent
Product Faults:
The various types of product failures that may be experienced during the manufacture of agar jellies with guidance on their possiple cause and suggestions for remedial action, will be found under the following section headings :
1) Lack of Body
2) Graining
3) Weeping
4) Variations in Body
5) Poor Surface Appearance
6) Off or Poor Flavour
7) Cupping
8) Presence of Hard Lumps
9) Excessive Level of Tailings
10) Off-Centre Depositing
Baker's Jelly / Piping Jelly
Composition:
The confection is based on a highly concentrated, mixed sugar solution that has been converted into a firm gel by the addition of agar-agar.
The keeping properties of agar jellies are influenced by the method used to dissolve the gelling agent rather than to small changes in the sugar composition of base syrup.
Temperature treatment and the effect a acids under hot conditions are major factors affecting the storage life of the product.
Key Composition Value:
Water content ---------------------------------------- 20 to 24 per cent
Total Solids Content ---------------------------------- 76 to 80 per cent
Acid Content --------------------------------------- 0.5 to 1.0 per cent
Reducing Sugars, as invert sugar solids --------------- 12 to 17 per cent
Product Faults:
The various types of product failures that may be experienced during the manufacture of agar jellies with guidance on their possiple cause and suggestions for remedial action, will be found under the following section headings :
1) Lack of Body
2) Graining
3) Weeping
4) Variations in Body
5) Poor Surface Appearance
6) Off or Poor Flavour
7) Cupping
8) Presence of Hard Lumps
9) Excessive Level of Tailings
10) Off-Centre Depositing