ChocalaPedia

Glucose syrup

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Glucose syrup 
 
Glucose syrup is not a solution of a single - pure sugar - it is a mixture of a number of related sugars and some more complex products manufactured by the breakdown of a range of starch products using various types of acids or enzymes. 
 
The choice of base material - method if treatment and conditions for processing - can be varied to develop a wide range of glucose syrups each with significant differences in their properties. 
 
These differences can be used to good effect in the manufacture of sugar confectionery. 
 
Glucose syrup was once known as confectioner's glucose and is still known in some areas as corn syrup. The latter name refers to its manufacture from one type of base ingredient namely corn starch. 
 
A commonly quoted figure for glucose syrup is its "Dextrose Equivalent" (DE). This provides guidance on the behaviour of a particular type of glucose syrup when used in a recipe. 
 
The DE value is derived from information obtained through chemical analysis. A dilute but predetermined concentration of syrup is gradually added to boiling solution of a known weight of a complex copper salt. 
 
The amount of syrup solution needed to breakdown this copper compound can be found and the results used to calculate the "reducing properties" of the constituent sugars in the mixture. 
 
Methods used to calculate the content of reducing sugars in a sample of glucose syrup assume that only dextrose is present whereas this is not the case. 
 
Tables are used to determine the  equivalent amount of the specific sugar that is present in solution. The term "Dextrose Equivalent" is quoted to show it is a derived and not an absolute value. 
 
A second point about the "DE" value is that it is quoted on the dry solids content and not on the syrup as received at the factory. 
 
The "Dry" value is used because varying quantities of water are present in the different types of glucose syrups and this variation could distort the conclusions reducing sugars present in a sample. 
 
Approximately one fifth of weight of common grades of glucose syrup is water. The "Dextrose Equivalent" value provides an indication to the likely usefulness of a particular syrup in inhibiting crystallisation or in producing a firm texture or in helping to develop a delicate "bite". 
 
A common - all purpose grade of glucose syrup used in the manufacture of sugar confections is the "regular" grade. This has a "DE" value of between 42 to 45. 
 
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Glucose syrup

Glucose syrup Glucose syrup is not a solution of a single - pure sugar - it is a mixture of a number of related sugars and some more comp...

Constituent Sugars : a number of other pure sugar

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Constituent Sugars 
 
in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials used for the manufacture of confectionery . 
 
These include :- 
 
Dextrose sometimes called (pure) glucose or grape sugar; 
Fructose sometimes called Laevulose or fruit sugar; 
Lactose sometimes called Milk sugar; 
Sorbitol which is not a true sugar but is used as a partial replacement for sugar. 
 
 
 
Each of these materials contributes different properties to the confection and it is the skilful blending of thede ingredients which enables distinctive - long lasting sugar confections to be produced. 
 
Thus the use of dextrose will develop a smooth crystalline texture in a sweet with a slight cooling effect on the tongue. One the other hand fructose is used to keep the product moist. 
 
In recent years fructose ( fruit sugar ) has been added to sugar confectionery as a single sugar. It is used to increase the level of sweetness - inhibit crystallisation and for its humectant properties . 
 
The product is available either as crystals melting as just above the boiling point of water or in solution with other sugars. 
 
Small amounts of fructose - up to 4 to 5 per cent - can be used without any significant modification of a recipe but larger quantities will require a change in the composition of the confection. 
 
Dextrose crystals have been available for some time. This sugar can be usefully added to sweets containing both a crystal and syrup phase. 
 
The sugar produces a more delicate texture in the crystal phase. 
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Constituent Sugars : a number of other pure sugar

Constituent Sugars in addition to sucrose there are a number of other pure sugar substances present in varying proportions in materials u...

Sugar Syrups

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Sugar Syrups 
 
 
Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet sugar held in water together with other natural carbohydrates and impurities. 
 
Golden syrup - treacle - molasses etc are syrups produced as secondary byproducts during the refining of table sugar. 
 
Some of these specialist syrups are prepared to meet the particular needs of the consumer trade. "Grude" syrups are used in manufacture to add or develop flavour and colour in a sugar confection. 
 
 
 
A further class of sugar syrups available to the confectioner are those in which the supplier prepares blends of standard mixtures of commonly used sugars. 
 
The use of these syrups assist in the manufacturing process by eliminating the need to weigh and dissolve the desired quantities of sugars for a recipe and to improve the consistency of the recipe mix.</div>

Sugar Syrups

Sugar Syrups Various sugar syrups are available to the confectioner. These consist of a proportion of sucrose derived from cane or beet ...

Agar Jellies ( Lack of body )

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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="background-color: #f3f3f3; font-family: Georgia,"Times New Roman",serif; text-align: center;" width="10%">NO.</td><td style="background-color: #f3f3f3; font-family: Georgia,"Times New Roman",serif; text-align: center;" width="30%">Possible Cause</td><td style="background-color: #f3f3f3; font-family: Georgia,"Times New Roman",serif; text-align: center;" width="60%">Remedial Action</td></tr>
<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 ...

Ajar Jellies faults causes and remedies

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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...

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. 
 
 
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Liquorice Sheets and Rod

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