Liquorice Sheets and Rod : (1) Continuous Production (2) Open pan
(1) Continuous Production
Part A
Cold Water 100 parts
Wheat Flour 100 parts
Part B
Treacle 130 parts
Brown Sugar 80 parts
Glucose Syrup, High DE 40 parts
Liquid Caramel 10 parts
Confectioner's Hardened Vegetable Fat 10 parts
Part C
Block Juice ( 60 per cent solution ) 25 parts
Salt 1 parts
Aniseed Oil 0.25 parts
Black Colour 1 parts
Emulsifier 0.5 parts
(a) slurry the wheat flour in water as given in part A
(b) raise the temperature to 49 deg.C. (104 deg.F.) and add the ingredients listed in part B
(c) add the flavouring and colouring ingredients in part C ( the block juice will have to be dissolved in hot water befor it is added to the remaining ingredients )
(d) circulate the mixture for 20 minutes to obtain an 55 deg.C.(149 deg.F.)
(e) pump through a scraped surface heat exchanger.
(2) Open pan
Part A
Wheat Flour 100 parts
Cold Water 50 parts
Part B
Treacle 100 parts
Brown Sugar 100 parts
Glucose Syrup, High DE 40 parts
Liguid Caramel 12 parts
Confectioner's Hardened Vegetable Fat 5 parts
Part C
Liquorice Block Juice ( 60 per cent solution ) 30 parts
Aniseed Oil 0.3 parts
Colour 1 parts
Salt 1 parts
Gelatine Solution ( 50 per cent ) 10 parts
Emulsifier 1 parts
(a) mix the ingredients in part B in a large open pan and bring to the boil
(b) when boiling add the wheat flour slurry given in the part A
(c) cook for 1 1/2 hours and then add the ingredients in part C
(d) mix and transfer to the extruder.
(1) Continuous Production
Part A
Cold Water 100 parts
Wheat Flour 100 parts
Part B
Treacle 130 parts
Brown Sugar 80 parts
Glucose Syrup, High DE 40 parts
Liquid Caramel 10 parts
Confectioner's Hardened Vegetable Fat 10 parts
Part C
Block Juice ( 60 per cent solution ) 25 parts
Salt 1 parts
Aniseed Oil 0.25 parts
Black Colour 1 parts
Emulsifier 0.5 parts
(a) slurry the wheat flour in water as given in part A
(b) raise the temperature to 49 deg.C. (104 deg.F.) and add the ingredients listed in part B
(c) add the flavouring and colouring ingredients in part C ( the block juice will have to be dissolved in hot water befor it is added to the remaining ingredients )
(d) circulate the mixture for 20 minutes to obtain an 55 deg.C.(149 deg.F.)
(e) pump through a scraped surface heat exchanger.
(2) Open pan
Part A
Wheat Flour 100 parts
Cold Water 50 parts
Part B
Treacle 100 parts
Brown Sugar 100 parts
Glucose Syrup, High DE 40 parts
Liguid Caramel 12 parts
Confectioner's Hardened Vegetable Fat 5 parts
Part C
Liquorice Block Juice ( 60 per cent solution ) 30 parts
Aniseed Oil 0.3 parts
Colour 1 parts
Salt 1 parts
Gelatine Solution ( 50 per cent ) 10 parts
Emulsifier 1 parts
(a) mix the ingredients in part B in a large open pan and bring to the boil
(b) when boiling add the wheat flour slurry given in the part A
(c) cook for 1 1/2 hours and then add the ingredients in part C
(d) mix and transfer to the extruder.