ChocalaPedia: recipes

Lozenges Recipes

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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.).         </div>

Lozenges Recipes

Lozenges Recipes : (1) General purpose (2) Cachous (3) LL and M Lozenges (1) General purpose Part A Icing Sugar ...

Liquorice Sheets and Rod

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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. 
 
 
               </div>

Liquorice Sheets and Rod

Liquorice Sheets and Rod : (1) Continuous Production (2) Open pan (1) Continuous Production Part A Cold Water ...

Jelly Crystals Recipes

Jelly Crystals Recipe Cane or beet Sugar ( White Granulated ) 100 parts Gelatine, Medium Bloom ( 160-170 Bloom)...

Confectioner's Jam recipe

Confectioner's Jam recipe Cane or Beet Sugar ( White Granulated ) 60 parts Glucose Syrup, Regular Grade ...

Humbugs Recipes

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Humbugs Recipes: 
   Cane or Beet Sugar ( White Granulated )        60 parts 
   Glucose Syrup, Regular Grade                        40 parts 
   Water                                                             30 parts 
    Peppermint Oil                                            0.25 parts 
 
(a) Mix the cane or beet sugar, glucose syrup and water and cook in a vacuum or continuous cooker to 96.5 per cent total solids or more 
 
(b) remove about one eight of the batch and colour yellow -- the rest of the batch should be coloured brown 
 
(c) remove about one seventh of the brown batch for striping 
 
(d) prepare striping from the removed yellow and brown portions equivalent to 16 brown stripes 
 
(e) prepare a mint caramel centre  ( see recipe in caramel topic ) cooked to 120 deg.C.(248 deg.F.) and enclose in the bulk brown boiling. Enclose this combined centre in the prepared 32 stripe outer shell.</div>

Humbugs Recipes

Humbugs Recipes : Cane or Beet Sugar ( White Granulated ) 60 parts Glucose Syrup, Regular Grade 40 pa...

Gum Drops recipes

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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. </div>

Gum Drops recipes

Gum Drops ( General Purpose ) Gum Arabic, Food Grade 100 parts Water ...

Grained Tablets recipes

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Grained Tablets : (1) Mint Grained Tablets (2) Winter Grained Tablets 
 
(1) Mint Grained Tablets 
     Granulated White Sugar                                86 parts 
     Confectioner's Fondant                                 30 parts 
     Glucose syrup, Regular Grand                       11 parts 
     Water                                                           12 parts 
 
(a) Mix and then cook the sugar ingredients held in water to 118 deg.C.(234 deg.F.) 
(b) cool to 95 deg.C.(203 deg.F.) and mix in the flavour 
(c) cast on a wax or silicone paper lines slab and allow to mature. 
 
 
(2) Winter Grained Tablets 
     Brown Sugar                                                60 parts 
     Confectioner's Fondant                              28.5 parts 
     Glucose syrup                                              6.5 parts 
     Water                                                           10 parts 
     Cough mixture Flavouring                               to taste 
     Brown Colour                                               to shade 
 
(a) cook the sugar ingredients but not the fondant. in water to 118 deg.C.(245 deg.F.) 
(b) cool to 95 deg.C.(203 deg.F.), add and mix the flavouring an colour 
(c) add the fondant and mix 
(d) cast on a wax or silicon paper lined slab and allow to mature.</div>

Grained Tablets recipes

Grained Tablets : (1) Mint Grained Tablets (2) Winter Grained Tablets (1) Mint Grained Tablets Granulated White Sugar ...

Glazing Mix ( for Liquorice Paste )

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Glazing Mix Recipes: (1) Gum Based  (2) Alginate Based 
 
(1) Gum Based 
      Part A 
      Cane or Beet Sugar ( Granulated White)      100 parts 
      Part B 
      Gum Arabic                                                   50 parts 
      Water (100 deg.C.)                                        50 parts 
      Part C 
      Glucose Syrup, Regular Grade                        80 parts 
      Water                                                           200 parts    
      Block Liquorice                                              25 parts  
 
(a) mix the gum arabic solution ( part B ), cane or beet sugar and additional water ( part C ) 
(b) bring slowly to boiling and add the block liquorice juice broken into small pieces, mix 
(c) add the glucose syrup ( part C), mix 
(d) cool, skim after 30 minutes 
(e) dilute with an equal weight of water befor use. 
 
Note:- 
          an alternative procedure to give a high quality glaze is to run the liquorice 
          extrusion through  an alginate solution and then a weak fruit acid solution. 
 
(2) Alginate Based 
      Part A 
      Sodium Citrate                                               20 parts 
      Water                                                           100 parts    
      Part B 
      Liquorice Block                                            125 parts 
      Hot Water                                                    400 parts 
      Part C 
      Low Viscosity Grade Sodium Alginate             18 parts 
      Water                                                            500 parts    
 
(a) prepare the solutions given in parts A to C 
(b) mix these solutions just prior  to use 
(c) dip or run the liquorice sheet or rod through the mixed solution 
(d) remove and dip or run the liquorice sheet 
     or rod through a solution of : 
          Calcium Chloride           25 parts 
           Water                       1000 parts 
(e) remove, allow to drain and dry 
 
Note:- a useful type of alginate is Manucol DF manufactured by Alginate Industries Ltd., London. 
 
</div>

Glazing Mix ( for Liquorice Paste )

Glazing Mix Recipes: (1) Gum Based (2) Alginate Based (1) Gum Based Part A Cane or Beet Sugar ( Granulated White) 10...

Gelatine Jellies Recipes

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Gelatine Jellies Recipes : (1) Soft Fruit Jellies (2) Firm Fruit Jellies 
 
(1) Soft Fruit Jellies 
     Cane or Beet Sugar ( White Granulated )             75 parts 
     Glucose Syrup, Regular Grade                             25 parts 
     Gelatine Low Bloom (120 Bloom)                          9 parts 
     Hot Water ( 60 deg.C.)                                          9 parts 
     Apricot Pulp                                                         60 parts 
     Flavouring                                                              to taste 
     Colour                                                                  to shade 
 
(a) cook the cane or beet sugar , glucose syrup, and fruit pulp to 80 per cent total solids ( check with a refractometer) 
(b) cool to 90 deg.C.(194 deg.F.) and add to the gelatine dissolved in the hot water and held at 40 deg.C. (104 deg.F.) 
(c) mix, add the colouring and flavouring, mix 
(d) Deposit. 
 
(2) Firm Fruit Jellies  
     Cane or Beet Sugar ( White Granulated )           100 parts 
     Glucose Syrup, Regular Grade                             50 parts 
     Gelatine Medium Bloom (180 Bloom)                  16 parts 
     Water (A)                                                            25 parts 
     Hot Water (60 deg.C.) (B)                                   16 parts 
     Fruit Juice                                                            10 parts 
     Flavouring                                                              to taste 
     Colouring                                                             to shade 
 
(a) dissolve the cane or beet sugar in the water (A) and add the glucose syrup, mix 
(b) cook to 90 per cent total solids 
(c) cool to 100 deg.C.(212 deg.F.) 
(d) add to the fruit pulp and the gelatine previously dissolved in the hot water (B) and maintained at 40 deg.C.(104 deg.F.), mix 
(e) add the flavouring and colouring, mix 
(f) deposit           </div>

Gelatine Jellies Recipes

Gelatine Jellies Recipes : (1) Soft Fruit Jellies (2) Firm Fruit Jellies (1) Soft Fruit Jellies Cane or Beet Sugar ( White Granula...

Fudge Recipes

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Fudge Recipes: Centre For High Boiling - Cut Fudge - Fudge Icing - All purpose Fdge 
 
(1) Centre For High Boiling 
      Brown Sugar                                              50 parts 
      Glucose Syrup, Regular Grade                    30 parts 
      Confectioner's Fondant                               30 parts 
      Creamed Egg White in Glucose Syrup    
         ( 5 per cent )                                              5 parts 
      Full Cream Condensed Milk                        25 parts 
      Hardened Confectioner's Vegetable Fat          5 parts 
      Vanillin Flavouring                                          to taste 
 
(a) premix at 70 deg.C. (158 deg.F.) for 10 minutes. 
(b) cook to 115 deg.C.(239 deg.F.). 
 
(2) Cut Fudge 
      Brown Sugar                                              32 parts 
      Glucose Syrup, Regular Grade                    18 parts 
      Confectioner's Fondant                               18 parts 
      Creamed Egg Albumen Foam                        5 parts 
      Full Cream Condensed Milk                        18 parts 
      Hardened Confectioner's Vegetable Fat          4 parts 
      Vanillin Flavouring                                          to taste 
      Salt                                                             0.4 parts 
     Sorbitol or Glycerine                                   0.25 parts 
 
(a) premix at 60 deg.C.(237 deg.F.) for 10 minutes 
(b) cook to 114 deg.C.(237 deg.F.) 
(c) add confectioner's fondant, egg albumen foam and flavouring when temperature has dropped to 80 deg.C. (176 deg.F.). 
 
(3) Fudge Icing 
      (A) Granulated White Sugar                                43 parts 
            Hardened Confectioner's Vegetable Fat         31 parts 
            Water                                                            26 parts 
 
      (B) Brown Sugar                                                 26 parts 
            Icing Sugar                                                   103 parts 
            Full Cream Milk Powder                                 10 parts 
            Glycerine                                                           3 parts 
 
(a) cook mixture A to 103 deg.C.(217 deg.F.) 
(b) add cooked batch A to mixture B held in a blender, mix 
(c) use as soom as practicable. 
 
(4) All Purpose Fudge 
      Brown Cane or Beet Sugar                       150 parts 
      Glucose Syrup, Regular Grade                    75 parts 
      Lecithin, Glyceryl Monostearate 
        or similar Food Grade Emulsifier                  2 parts 
      Full Cream Condensed Milk                        65 parts 
      Hardened Confectioner's Vegetable Fat        30 parts 
      Vanillin Flavouring                                          to taste 
      Salt                                                                2 parts 
     Baker's Stock Prepared Fondant                 320 parts 
     Sorbitol or Glycerine                                       3 parts 
 
(a) premix the cane or beet sugar , glucose syrup, vegetable fat, full cream condensed milk, emulsifier, sorbitol or glycerine and salt for 10 minutes 
(b) cook to 116 deg.C.(241 deg.F.) 
(c) Cool to 90 deg.C.(194 deg.F.) 
(d) add the stock fondant and blend 
(e) add the flavouring, mix 
(f) deposit at about 80 deg.C.(176 deg.F.).</div>

Fudge Recipes

Fudge Recipes: Centre For High Boiling - Cut Fudge - Fudge Icing - All purpose Fdge (1) Centre For High Boiling Brown Sugar ...

Fruit and Mint Creams recipes

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Creams recipes: 
 
(1) Fruit Creams 
     Cane or Beet Sugar ( white granulated )             60 parts 
     Glucose Syrup, Regular Grade                           20 parts 
     Baker's Prepared Fondant                                 30 parts 
     Water                                                                20 parts 
     Flavouring                                                        0.1 parts 
     Citric Acid Solution (50 per cent W/ V )           0.4 parts 
     Colour                                                              to shade 
 
(a) mix the cane or beet sugar, glucose syrup and water and cook to 120 deg.C. (248 deg. F.) 
(b) load the baker's fondant into a mixer; apply gentle heat with stirring and carefully melt the mixture ( do not raise the temperature to an excessive level ) 
(c) add the cooked syrup ("bob batch") slowly to the molten fondant , mixing well at all stages 
(d) add flavouring, acid solution and colour and mix 
(e) deposit as soon as possible. 
 
(2) Mint Creams 
     Cane or Beet Sugar ( white granulated )             100 parts 
     Glucose Syrup, Regular Grade                             50 parts 
     Baker's Prepared Fondant                                   75 parts 
     Water                                                                  30 parts 
     Peppermint Oil                                                  0.25 parts 
 
 
(a) mix the cane or beet sugar, glucose syrup and water and cook to 120 deg.C. (248 deg. F.) 
(b) melt the baker's prepared fondant in a pan using gentle heat and stirring ( take care at this point ) 
(c) add the cook syrup ("bob batch") slowly and with stirring 
(d) mix in the peppermint oil 
(e) deposit as soon as possible. </div>

Fruit and Mint Creams recipes

Creams recipes : (1) Fruit Creams Cane or Beet Sugar ( white granulated ) 60 parts Glucose Syrup, Regular Grade ...

Chewing Mints Recipes

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Chewing Mints : 
 
Part ( A ) 
  Cane or Beet Sugar                                       56 parts 
  Glucose Syrup, Regular Grade                     100 parts 
  Confectioner's Hardened Vegetable Fat          10 parts 
 
Part ( B ) 
  Gelatine, Medium Bloom ( 180 Bloom )        0.5 parts 
  Hot Water (40 deg.c.)                                  0.5 parts 
  Whipped Egg Albumen in Glucose Syrup 
    (10 per cent )                                              10 parts 
 
Part ( C ) 
  Spearmint Oil                                               0.1 parts 
  Peppermint Oil                                             0.1 parts 
 
(a) Mix the cane or beet sugar, glucose syrup and fat given in part A and cook to 122 deg.C. (252 deg.F.) 
(b) discontinue heating, release the steam and then blend in the mixed ingredients in part B 
(c) mix in the flavourings listed in part C. </div>

Chewing Mints Recipes

Chewing Mints : Part ( A ) Cane or Beet Sugar 56 parts Glucose Syrup, Regular Grade ...

Caramels Recipes

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Caramels Recipes : 
 
(1) Medium Price Rang 
     Cane or Beet Sugar ( white Granulated )         15 parts 
     Brown Sugar                                                  15 parts 
     Glucose Syrup, Regular Grade                        45 parts 
     Sweetened Full Cream condensed Milk           35 parts 
     Confectioner's Hardened Vegetable Fat           12 parts 
     Salt                                                                0.3 parts 
     lecithin or Glyceryl Monostearate or other 
     Food Grade Emulsifier                                    0.1 parts 
     Flavouring (vanillin and/or butter)                       to taste 
 
   (a) premix the ingredients ( except flavouring ) for 10 minutes. 
   (b) cook to 125 deg. C. ( 257 Deg. F). 
   (c) add flavouring, mix and then remove from pan. 
 
(2) Medium Quality -- strong Flavour : 
     Cane or Beet Sugar ( white Granulated )              none 
     Brown Sugar                                                  30 parts 
     Glucose Syrup, Regular Grade                        45 parts 
     Sweetened Full Cream condensed Milk           35 parts 
     Confectioner's Hardened Vegetable Fat           11 parts 
     Salt                                                                0.3 parts 
     lecithin or Glyceryl Monostearate or other 
     Food Grade Emulsifier                                    0.1 parts 
     Flavouring (vanillin and/or butter)                       to taste 
     Butter Fat                                                        10 parts 
 
   (a) premix the ingredients ( except flavouring ) for 10 minutes. 
   (b) cook to 125 deg. C. ( 257 Deg. F). 
   (c) add flavouring, mix and then remove from pan. 
 
(3) High Grade 
     (i)---- 
     Cane or Beet Sugar ( white Granulated )         14 parts 
     Brown Sugar                                                  14 parts 
     Glucose Syrup, Regular Grade                        30 parts 
     Sweetened Full Cream condensed Milk           35 parts 
     Confectioner's Hardened Vegetable Fat           15 parts 
     Salt                                                                0.3 parts 
     lecithin or Glyceryl Monostearate or other 
     Food Grade Emulsifier                                    0.2 parts 
     Flavouring (vanillin and/or butter)                       to taste 
     Butter Fat                                                          5 parts 
 
     (ii)---- 
     Cane or Beet Sugar ( white Granulated )         15 parts 
     Brown Sugar                                                  15 parts 
     Glucose Syrup, Regular Grade                        40 parts 
     Sweetened Full Cream condensed Milk           30 parts 
     Confectioner's Hardened Vegetable Fat           10 parts 
     Salt                                                                0.3 parts 
     lecithin or Glyceryl Monostearate or other 
     Food Grade Emulsifier                                    0.1 parts 
     Flavouring (vanillin and/or butter)                       to taste 
     Butter Fat                                                          7 parts 
 
   (a) premix the ingredients ( except flavouring ) for 10 minutes. 
   (b) cook to 125 deg. C. ( 257 Deg. F). 
   (c) add flavouring, mix and then remove from pan. 
 
(3) With Conditioner 
     Cane or Beet Sugar ( white Granulated )         30 parts 
     Glucose Syrup, Regular Grade                        40 parts 
     Sweetened Full Cream condensed Milk           30 parts 
     Confectioner's Hardened Vegetable Fat           10 parts 
     Salt                                                                0.3 parts 
     lecithin or Glyceryl Monostearate or other 
     Food Grade Emulsifier                                  0.05 parts 
     Flavouring (vanillin and/or butter)                       to taste 
     Butter Fat                                                          7 parts 
    Sorbitol Syrup (70 per cent)                                5 parts 
 
   (a) premix the ingredients ( except flavouring ) for 10 minutes. 
   (b) cook to 125 deg. C. ( 257 Deg. F). 
   (c) add flavouring, mix and then remove from pan. 
 
Notes 
1. The recipe may be cooked as low as 121 deg. c. (250 deg. F). 
2. To improve flavour and texture add 5 parts butter. 
 
(4) Honey Caramels with Almonds 
     Cane or Beet Sugar ( white Granulated )         40 parts 
     Glucose Syrup, Regular Grade                        35 parts 
     Sweetened Full Cream condensed Milk           10 parts 
     Chopped Almonds                                            8 parts 
     Honey                                                             10 parts 
     Salt                                                                0.1 parts 
     Flavouring (honey and vanillin)                           to taste 
     Butter                                                                4 parts 
    Sorbitol Syrup (70 per cent)                                5 parts 
 
   (a) premix the ingredients ( except flavouring and honey ) for 10 minutes. 
   (b) add the honey and boil quickly to 130 deg. C. (266 deg. f.) 
   (c) add the Chopped almonds and flavouring, mix and then remove from pan as quickly as possible. 
 
(5) Chewing Mint Caramel 
     Cane or Beet Sugar ( white Granulated )         45 parts 
     Glucose Syrup, Regular Grade                        45 parts 
    Whipped Egg Albumen in 
    Glucose Syrup (10 per cent)                               5 parts 
    Confectioner's Hardened Vegetable Fat               5 parts 
    Blended Peppermint Oil                                    0.1 parts 
   Spearmint Oil                                                  0.05 parts  
 
   (a) premix the ingredients ( except flavouring) for 10 minutes. 
   (b) cook to 125 deg. C. ( 257 Deg. F). 
   (c) add flavouring, mix and then remove from pan. 
 
(6)  Mint Chews 
     Cane or Beet Sugar ( white Granulated )         40 parts 
     Glucose Syrup, Regular Grade                        45 parts 
     Brown Sugar                                                    7 parts 
     Black Treacle                                                 15 parts 
     Confectioner's Hardened Vegetable Fat            8 parts 
    Whipped Egg Albumen in 
    Glucose Syrup (10 per cent)                               1 parts 
     Salt                                                                   1 parts 
    Glyceryl Monostearate or Food Grade 
     Emulsifier                                                      0.15 parts 
    Peppermint Oil                                               0.15 parts 
   (a) premix the ingredients ( except whipped foam  and flavouring) for 10 minutes. 
   (b) cook rapidly to 135 deg. C. ( 257 Deg. F). 
   (c) add flavouring and egg albumen foam, mix and then remove from pan as quickly as possible. 
 </div>

Caramels Recipes

Caramels Recipes : (1) Medium Price Rang Cane or Beet Sugar ( white Granulated ) 15 parts Brown Sugar ...

Boiled Sweets Recipes

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Boiled Sweets ( High Boiled Sweets ) 
 
Bulk preparation of Syrups : 
 
(1) Ratio Of sugars 
 
<div style="text-align: center;">
<table border="1" cellpadding="4" cellspacing="0" style="color: #333333; font-family: Verdana, Arial, sans-serif; font-size: 13px; width: 600px;">

<tbody>
<tr><td style="background-color: #f3f3f3; font-family: Georgia,"Times New Roman",serif; text-align: center;" width="40%">Ingredient</td><td style="background-color: #f3f3f3; font-family: Georgia,"Times New Roman",serif; text-align: center;"><table align="center"><tbody>
<tr><td>Ratio of Sugar</td></tr>
</tbody></table>
<table align="center">
<tbody>
<tr><td align="center" width="100">50:50</td><td align="center" width="100">60:40</td><td align="center" width="100">70:30</td></tr>
</tbody></table>
</td></tr>
<tr><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;">Cane or Beet Sugar 
Glucose Syrup Regular 
 
Grade 
Water</td><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><table align="center"><tbody>
<tr><td align="center" width="100">20 1/2 cwts</td><td align="center" width="100">24 cwts</td><td align="center" width="100">28 cwts</td></tr>
</tbody></table>
 
<table align="center"><tbody>
<tr><td align="center" width="100">20 1/2 cwts 
105 gals</td><td align="center" width="100">16 cwts 
116 gals</td><td align="center" width="100">12 cwts 
125 gals</td></tr>
</tbody></table>
</td></tr>
<tr><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> 
Batch Yield in lbs</td><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><table align="center"><tbody>
<tr><td align="center" width="100">5642</td><td align="center" width="100">5640</td><td align="center" width="100">5730</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
</div>
 
 
(3) Metric ( nearest equivalent in composition) 
  
<table border="1" cellpadding="4" cellspacing="0" style="width: 600px;"><tbody>
<tr><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;">Cane or Beet Sugar 
Glucose Syrup Regular 
 
Grade 
Water</td><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><table align="center"><tbody>
<tr><td align="center" width="100">410 Kgs</td><td align="center" width="100">475 Kgs</td><td align="center" width="100">545 Kgs</td></tr>
</tbody></table>
 
<table align="center"><tbody>
<tr><td align="center" width="100">410 Kgs 
180 Kgs</td><td align="center" width="100">320 Kgs 
205 Kgs</td><td align="center" width="100">235 Kgs 
220 Kgs</td></tr>
</tbody></table>
</td></tr>
<tr><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;"> 
Batch Yield in lbs</td><td style="font-family: Georgia,"Times New Roman",serif; text-align: center;"><table align="center"><tbody>
<tr><td align="center" width="100">1000 Kgs</td><td align="center" width="100">1000 Kgs</td><td align="center" width="100">1000 Kgs</td></tr>
</tbody></table>
</td></tr>
</tbody></table>
</div>

Boiled Sweets Recipes

Boiled Sweets ( High Boiled Sweets ) Bulk preparation of Syrups : (1) Ratio Of sugars Ingredient type of production 50:50 60...

Agar Jellies recipes

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Agar Jellies recipes : 
 
Part A. 
Cane or beet sugar ( white Granulated )      100 parts 
Glucose Syrup, Regular Grade                   100 parts 
Water                                                          45 parts 
 
Part B. 
Water                                                        120 parts 
Agar-agar                                                      4 parts 
Locust Bean Gum                                          1 parts 
Cane or Beet Sugar ( white Granulated )      32 parts 
 
Part C. 
Apple or Apricot Jam                               100 parts 
Sodium Citrate in                                          1 parts 
Hot Water                                                    1 parts 
Colour                                                       to Shade 
Flavour                                                        to taste 
 
(a) place the water in part B in a boiling pan and add the agar-agar, locust bean gum and sugar ( previously well mixed together) 
 
(b) raise the temperature to boiling and reduce the volume total to 100 parts 
 
(c) add the prepared syrup in part  A and cook to 107 deg. C  ( 224 deg. F ) 
 
(d) cool to 80 deg. c. (176 deg. f. ) and add the jam , sodium citrate solution, colour and flavour 
 
(e) mix and deposit.</div>

Agar Jellies recipes

Agar Jellies recipes : Part A. Cane or beet sugar ( white Granulated ) 100 parts Glucose Syrup, Regular Grade 10...

Black Forest Cake Recipe

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Moist Dark chocolate cake - filled with whipped cream and cherries - the cake decorated with chocolate curls ( garnished ) . This cake is very popular and well known -  originates from Germany 
 
Ingredients to make cake: 
1+¼ cup sugar (275 g Approximately) 
½ cup  butter - softened (110 g Approximately) 
2 eggs 
1+¼ cup all-purpose flour (140 g Approximately) 
½ cup (50 g) unsweetened cocoa powder - natural 
1 teaspoon vanilla extract 
1 teaspoon baking soda 
½ teaspoon baking powder 
¾ cup (1.8 dl) buttermilk. 
 
Ingredients for filling :¼ cup Kirschwasser (cherry brandy or Kirsch).. optional - Choice is up to your taste. 
¼ cup confectioners' sugar 
2 cans pitted cherries or cherry pie filling  (400 g or 14 oz) 
3 cups (7.2 dl) heavy whipping cream, chilled 
for garnish - shavings or Milk chocolate curls 
Maraschino cherries or sweet cherries - for garnish - optional if you want 
 
Method : 
 
First >> Preheat oven to 350 deg F (Gas mark 4 or 180 deg C). 
 
1- Line a 9 inch cake pan ( = 23 cm)  with greaseproof or other non-stick paper. 
  
2- Beat the softened butter with sugar by electric mixer until white and fluffy. 
  
3- Then - add one egg at a time - mix well between each egg. 
  
4- Add sifted flour - cocoa powder - baking powder - vanilla extract - baking soda - and buttermilk.. then  mix until the batter is smooth. 
  
5- Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 50-60 minutes ( after 45 minutes make test by a wooden pick inserted in center should come out with just a few moist crumbs on it ) - Do not over-bake! 
  
6- Leave cake to cool - then - use a long serrated knife to cut the cake horizontally into 3 equal layers. 
 
note : It is easier to cut if kept in a refrigerator for a few hours before cutting. 
 
Filling method : 
 
1- Drain cherry pie filling in a colander to remove most of the thickened juices. 
    
2- Beat the whipping cream with confectioners' sugar until it thickens. 
    
3- Using a vegetable peeler - shave chocolate and refrigerate until the cake is assembled. 
 
 
Assembling process : 
 
1- Sprinkle each layer of the cake with Kirschwasser. 
    
2- Place one cake layer on a serving plate. 
    
3- Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream. 
    
4- Then - add the second cake layer. 
    
5- Spread one fifth of the whipped cream on the second layer and the remaining cherries on top. 
    
6- Then - add the third cake layer. 
    
7- Spread again - one fifth of the whipped cream on top and one fifth on the sides. 
 
8- Gently press the chocolate curls on the sides and/or on top of the cake. 
 
 
Other choices with Variations : 
 
You may substitute the cherry pie filling with cherry jam  - so - spread first the jam on the cake layers, then whipped cream on top. 
    
You may use three cake tins instead of one - so - the baking time must be shortened. 
    
If cake flour is used, the cake comes out much fluffier (it's suggested by Andrea in February 2009). 
 </div>

Black Forest Cake Recipe

Moist Dark chocolate cake - filled with whipped cream and cherries - the cake decorated with chocolate curls ( garnished ) . This cake is v...

The right recipe for Bacardi Rum Chocolate Cake

The right ingredients and method for Bacardi Rum Chocolate Cake 
 
1- Ingredients for Bacardi Rum Chocolate Cake : 
 
1 Package chocolate cake mix (2 layer size) 
1 Jell-o chocolate instant pudding mix (4 serving) 
1/2 cup Wesson oil 
1/4 cup Cold water 
1/2 cup Bacardi dark rum 
4 Eggs 
1/2 cup Slivered almonds, optional 
 for Filling :1 1/2 cup Cold milk 
1/4 cup Bacardi dark rum 
1 Jell-o chocolate instant pudding mix (4 serving) 
1 Dream whip topping mix 
 
2- The Method : 
 
First >> Preheat oven 350 degrees F. 
 
1- Grease and flour 2 - 9 inch layer cake pans. 
 
2- Combine all cake ingredients together in a large bowl. 
 
3- Blend well, then beat at medium speed for 2 minutes. 
 
4- Turn into prepared pans/ Bake for 30 minutes or until cake tests done. 
 
5- Do not under bake. 
 
6- Cool in pans for 10 minutes then remove from pans - finish cooling on racks. 
 
7- Split layers horizontally and Spread one cup filling between each layer and over top of cake - Stack - Keep cake well chilled and Serve cold. 
 
Filling method : Combine milk and rum - pudding mix and topping mix in deep narrow bowl. 
 
Blend well at high speed for 4 minutes approximately, until light and fluffy - then  Makes 4 cups.

The right recipe for Bacardi Rum Chocolate Cake

The right ingredients and method for Bacardi Rum Chocolate Cake 1- Ingredients for Bacardi Rum Chocolate Cake : 1 Package chocolate cak...

All-American Chocolate Cake recipe

<h2>
Ingredients and Method for All-American Chocolate Cake recipe </h2>
<h2>
Ingredients for the Chocolate Cake dough</h2>
4 ounces Unsweetened chocolate 1 cup Shortening or 1/2 lb butter 2 teaspoon Vanilla 2 cup Cake flour 2 cup Sugar 1 1/2 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Salt 1 cup Milk 4 Eggs 
 
 
The Method : 
 
first > Preheat oven to 350 F. 
 
1- Preheat oven to 350F. 2- In a small and heavy-bottomed pan - melt chocolate and shortening by stirring over low heat until smooth and melted. 3- then Remove from heat and stir in vanilla - In large bowl - combine flour and sugar - baking powder - salt and baking soda . 4- now Add chocolate mixture and  milk - eggs ... beating until smooth. 5- Spread mixture in two greased - and floured 9-inch round cake pans. 6- Bake for 30-to-35 minutes or  insert  toothpick  in center of cake if becomes out clean then every thing is ok 7- Cool in pans 5 minutes before turning out onto wire rack.

All-American Chocolate Cake recipe

Ingredients and Method for All-American Chocolate Cake recipe Ingredients for the Chocolate Cake dough 4 ounces Unsweetened chocolate 1...

the Best Chocolate Cake recipe with Fudge Frosting

<h2>
Ingredients and Method of Chocolate Cake with Fudge Frosting</h2>
<h2>
Ingredients for the Chocolate Cake dough :</h2>
2 cup Flour 
2 cup Sugar
3/4  
cup Water
  
3/4 cup Buttermilk 1/2 cup Shortening 1 tablespoons Baking soda 1 tablespoons Salt 1 tablespoons Vanilla 1/2 tablespoons Baking powder 2 Eggs 4 oz Unsweetened chocolate, melted and cooled Fudge frosting (we will see it below) Heat oven to 350 degrees F.  
   
Method : 
 
1- Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans 2- Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds and scraping bowl constantly. 3- Beat on high speed for 3 minutes and scraping bowl constantly - then - Pour into pan(s). 4- Bake for 40 minutes ( if use rectangle pan) or 30 minutes (round pans) - or until wooden pick comes out clean. Cool rounds 10 min.; 5- remove from pans - Cool completely - Frost. 
 
 
 
 
Ingredients for Fudge Frosting : 
 
2 cup sugar 1/2 cup shortening 
2/3 cup milk 1/2 tablespoons salt 
3 oz unsweetened chocolate 
2 tablespoons vanilla   
and Mix all ingredients except vanilla in a 2 1/2 quart saucepan - Heat to rolling boil - stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water then Beat until frosting is smooth an of spreading consistency then add vanilla.

the Best Chocolate Cake recipe with Fudge Frosting

Ingredients and Method of Chocolate Cake with Fudge Frosting Ingredients for the Chocolate Cake dough : 2 cup Flour 2 cup Sugar 3/4 ...

Cape Cod Chocolate Cake recipe

<h2>
Cape Cod Chocolate Cake Steps > Ingredients and Method</h2>
<h2>
Ingredients for the Cape Cod Chocolate Cake </h2>
1 3/4 cup Cake flour
 
1 1/2 cup Sugar 
2  tablespoons Baking powder 1/4  tablespoons Soda 
1 cup + 2 T evaporated milk 
1  tablespoons Salt 1/2 cup Shortening 2 Unbeaten eggs 2 Squares melted chocolate 1  tablespoons Vanilla   
<h2>
The Method :</h2>
1- Stir flour and baking powder - soda - salt and sugar - all together  into a mixing bowl. 2- Drop shortening and milk into dry ingredients. note : Do not dilute the evaporated milk but use full strength - Beat, beat, beat for about 2 minutes on low speed in your electric mixer. 3- then  add eggs and melted chocolate and Lastly add vanilla- then Beat all together for 1 minute. 4- Scrape down and beat again for another minute - next -turn into two layer cake pans and bake at 350 degrees for 30 - 35 minutes. 5- Frost with butter cream - frosting to which 1/2 cup walnuts - chopped fine have been added.

Cape Cod Chocolate Cake recipe

Cape Cod Chocolate Cake Steps > Ingredients and Method Ingredients for the Cape Cod Chocolate Cake 1 3/4 cup Cake flour 1 1/2 cup...