Lozenges Recipes : (1) General purpose (2) Cachous (3) LL and M Lozenges
(1) General purpose
Part A
Icing Sugar 100 parts
Part B
Gum Arabic 2 parts
Water (100 deg.C.) 2 parts
Part C
Gelatine, Medium Bloom 1 parts
Water (40 deg.C.) 2 parts
Part D
Locust Bean Gum (or Gum Tragacanth) 1 parts
Water (60 deg.C.) 1 parts
Part E
Flavouring 1 parts
Colouring ( if required ) to shade
(a) load the icing sugar into the mixer and add the gum solution (part B and D) and gelatine solution ( part C), mix
(b) add the flavouring and colour and mix
(c) add 50 per cent cane or beet sugar syrup until the mix forms a stiff paste suitable for machine rolling and stamping
(d) extrude and air dry or stove until hard.
(2) Cachous
as recipe (1) using for flavouring Otto's of Perfume
(3) LL and M Lozenges
Part A
Icing Sugar 100 parts
Part B
Block Liquorice Juice 3 parts
Water (100 deg.C.) 3 parts
Part C
Gum Arabic 6 parts
Water (100 deg.C.) 6 parts
Part D
Gum Tragacanth 0.5 parts
Water (100 deg.C.) 1 parts
Part E
Linseed Oil 0.1 parts
Medicated Flavouring 0.5 parts
Icing Sugar 10 parts
(a) load the mixer with the weight of icing sugar given in part A
(b) add the block liquorice solution ( part B). gum arabic solution ( part C), gum tragacanth solution (part D), mixing after each addition
(c) blend the flavouring with the icing sugar listed in part E
(d) add the flavoured icing sugar to the main batch, mix in as quickly as possible
(e) extrude and stamp to shape
(f) stove at no higher than 40 deg.C.(104 deg.F.).
(1) General purpose
Part A
Icing Sugar 100 parts
Part B
Gum Arabic 2 parts
Water (100 deg.C.) 2 parts
Part C
Gelatine, Medium Bloom 1 parts
Water (40 deg.C.) 2 parts
Part D
Locust Bean Gum (or Gum Tragacanth) 1 parts
Water (60 deg.C.) 1 parts
Part E
Flavouring 1 parts
Colouring ( if required ) to shade
(a) load the icing sugar into the mixer and add the gum solution (part B and D) and gelatine solution ( part C), mix
(b) add the flavouring and colour and mix
(c) add 50 per cent cane or beet sugar syrup until the mix forms a stiff paste suitable for machine rolling and stamping
(d) extrude and air dry or stove until hard.
(2) Cachous
as recipe (1) using for flavouring Otto's of Perfume
(3) LL and M Lozenges
Part A
Icing Sugar 100 parts
Part B
Block Liquorice Juice 3 parts
Water (100 deg.C.) 3 parts
Part C
Gum Arabic 6 parts
Water (100 deg.C.) 6 parts
Part D
Gum Tragacanth 0.5 parts
Water (100 deg.C.) 1 parts
Part E
Linseed Oil 0.1 parts
Medicated Flavouring 0.5 parts
Icing Sugar 10 parts
(a) load the mixer with the weight of icing sugar given in part A
(b) add the block liquorice solution ( part B). gum arabic solution ( part C), gum tragacanth solution (part D), mixing after each addition
(c) blend the flavouring with the icing sugar listed in part E
(d) add the flavoured icing sugar to the main batch, mix in as quickly as possible
(e) extrude and stamp to shape
(f) stove at no higher than 40 deg.C.(104 deg.F.).