Gum Drops ( General Purpose )
Gum Arabic, Food Grade 100 parts
Water 110 parts
Cane or Beet Sugar ( White Granulated ) 45 parts
Glucose Syrup, Regular Grade 25 parts
Flavouring 0.15 parts
Colour to shade
(a) grind or crush the gum to a reasonably small size and add the specified amount of boiling water
(b) stir, stand overnight and filter
(c) stand for a further 2 hours and skim off any impurities
(d) dissolve the cane or beet sugar in 20 parts water, add the glucose syrup, mix and cook to 145 deg.C.(293 deg.F.)
(e) cool to 110 deg.C. (230 deg.F.) and add the gum solution, mix
(f) maintain at between 80 to 100 deg.C.(176 deg.F. to 212 deg. F.) for 30 minutes , skim off any impurities, add flavouring and colouring, mix
(g) deposit in starch and stove to a satisfactory texture.
Gum Arabic, Food Grade 100 parts
Water 110 parts
Cane or Beet Sugar ( White Granulated ) 45 parts
Glucose Syrup, Regular Grade 25 parts
Flavouring 0.15 parts
Colour to shade
(a) grind or crush the gum to a reasonably small size and add the specified amount of boiling water
(b) stir, stand overnight and filter
(c) stand for a further 2 hours and skim off any impurities
(d) dissolve the cane or beet sugar in 20 parts water, add the glucose syrup, mix and cook to 145 deg.C.(293 deg.F.)
(e) cool to 110 deg.C. (230 deg.F.) and add the gum solution, mix
(f) maintain at between 80 to 100 deg.C.(176 deg.F. to 212 deg. F.) for 30 minutes , skim off any impurities, add flavouring and colouring, mix
(g) deposit in starch and stove to a satisfactory texture.