ChocalaPedia: faults causes and remedies

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Alternative Description: Weak gel - too soft 
 
Description of Problem: Agar Jellies may be excessively soft and if so - are difficult to handle and pack. 
 
They will also tend to stick together when produced in this state. 
 
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<tr><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;">(a) 
 
 
 
 
 
 
 (b) 
 
 
 
 
 
 
 
 
 
 
 
 
(c) 
 
 
 
 
 
 
 
 
(d) 
 
 
 
 
 
 (e) 
 
 
 
 
 
 
 
(f) 
 
 
 
(g)</td><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;">Insufficient agar-agar was included in the recipe 
 
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Unsuitable type of agar-agar was used for manufacture 
 
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The agar-agar has been affected by the acidic nature of the solution 
 
 
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The agar-agar has agglomerated and is being held back on the sieves 
 
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The pH of the Jelly mix is too low 
 
 
 
 
 
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The temperature at which the syrup and gelling agent solution is mixed is too low 
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Insufficient body promoting sugars 
 </td><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;">The amount of agar-agar will vary according to its gel strength but should lie between 1.5 and 2 per cent. 
 
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The behaviour of agar-agar is dependent on source and conditions set for extraction. 
Change to a grade from an alternative source or to a different manufacturer or supplier. 
 
 
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(i) leave the addition of the acid flavouring until the last possible moment commensurate with mixing ( add at 80 deg.C. (184 deg.F.) or less) 
(ii) change to agar-agar from a different source and one which is more resistant to acid conditions and .. 
(iii) change to the use of buffered lactic acid or buffered citric acid or ... 
(iv) add 0.2 per cent of a suitable food grade buffer salt such as sodium citrate. 
 
 
 
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Ensure that the agar-agar is throughly dissolved by adding the specified quantity of gelling agent to between 40 to 50 times its own weight of water. Add the specified weight of buffer salt, stir and heat. 
 
 
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Maintain the temperature of the mix at between 85 to 95 deg.C.(185 to 203 deg.F.) dependent on the source of the agar. 
Adjust the pH  to fall within the range of 4.5 to 5.4 and add 0.2 per cent of a suitable food grade buffer salt such as sodium citrate. 
 
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Mix at 90 deg.C.(194 deg.F.). 
 
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Use up to 50 per cent "regular" grade glucose syrup in the sugar fraction of the recipe. 
 
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Agar Jellies ( Lack of body )

Alternative Description: Weak gel - too soft Description of Problem: Agar Jellies may be excessively soft and if so - are difficult to ...

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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 
 
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Ajar Jellies faults causes and remedies

Alternative Name or Similar Based Products: Baker's Jelly / Piping Jelly Composition: The confection is based on a highly concentr...