Processing Equipment for Jellies & Gummies - staging.files.cms.plus ...
Processing Equipment for Jellies & Gummies - staging.files.cms.plus ...
Processing Equipment for Jellies & Gummies - staging.files.cms.plus ...
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<strong>Processing</strong> <strong>Equipment</strong><br />
<strong>for</strong> <strong>Jellies</strong> & <strong>Gummies</strong><br />
Tom Johnson<br />
Resident<br />
Course in<br />
Confectionery<br />
Technology
Moisture Requirements<br />
• Adequate slurry moisture <strong>for</strong> effective starch<br />
cooking<br />
– open kettle…about 50% water<br />
– pressure cooking…18% minimum water<br />
• Depositing moisture<br />
– depends on starch content, mold size, product<br />
temperature<br />
– sugared jellies typically at 20-22% moisture<br />
– jujubes and jelly beans at about 25% moisture
Final Product Moisture Content<br />
• Sugared jellies<br />
– 18-20%<br />
•Jujubes<br />
– 16% maximum<br />
• Jelly bean centers<br />
– 14-16%
Moisture Determination<br />
• Refractometer<br />
– used <strong>for</strong> both in-process and finished product<br />
• Vacuum oven<br />
– finished product
Cooking<br />
Open Kettle<br />
Pressure Cooking<br />
Solubilizes Stabilizer<br />
Evaporates Excess Moisture<br />
Thins Viscosity
CANDY COOKING<br />
FUNCTIONAL OBJECTIVES<br />
Effect of Sweetener Density on Starch Cooking<br />
Common<br />
Thin Boiling<br />
Corn Starch<br />
Evaporation<br />
Solubilization<br />
Color and Flavor Development<br />
Viscosity Control<br />
Dearation<br />
Water Slurry ........160-212 ° F<br />
Open Kettle<br />
50% d.s. ...........215-226 ° F<br />
Syrup Open Kettle<br />
80% d.s.<br />
Syrup Pressure Cook<br />
at 285 ° F
Open Kettle<br />
• “Old-Fashioned” method<br />
• need 50% water to cook out starch<br />
• evaporating while cooking<br />
• requires long cooking time<br />
• limited starch use (not high amylose)<br />
• discoloration could occur
A. Convert the open kettle <strong>for</strong>mula <strong>for</strong> pressure cooking<br />
(Requirement<br />
Open Kettle Dry Pressure Cooker<br />
Formula Solids Formula at 80% Slurry Solids<br />
120 lb -SWEETOSE®4400(@83.6% Solids) = 100.32 lbs. 120 lb. SWEETOSE 400<br />
Corn Syrup<br />
80 - Granulated (@100% Solids) = 80.00 80 Sugar<br />
Sugar<br />
26 - 60 Flu Starch (@90% Solids) = 23.40 26 60 Flu Starch<br />
226<br />
175 -Water ---<br />
401 203.72 Total Dry Solids [28.65] Water Added<br />
203.72 Dry Solids<br />
= .508<br />
401 Wet Slurry or 203.72<br />
“50”% = 254.65 lbs.Slurry<br />
Open Kettle .80 Desired @80% Solids<br />
Slurry Solids Slurry<br />
Solids<br />
B. What is the D.E. and % dsb starch in this <strong>for</strong>mula?<br />
Dry solids % dsb D.E.<br />
100.32 SWEETOSE 49.2 (.63 DE) 31.0<br />
80.00 Sugar 39.3 ------<br />
23.40 Starch 11.5 ------<br />
203.72 100.0 31.0
Steam Injection Cooker<br />
• Continuous injection of live steam into<br />
product<br />
• Economical installation/minimal<br />
maintenance<br />
• Effective amylose starch cooker/high<br />
capacity<br />
• Requires food approved boiler treatment<br />
• Heats only…does not evaporate
Swept Surface Heat Exchanger<br />
• Candy slurry is pumped through steam<br />
jacked tube<br />
– scraper blades turn and clean cooked candy<br />
from surface<br />
• Steam does not mix with<br />
product/evaporation capability<br />
• Expensive installation and maintenance
Static Cooker<br />
• Slurry passes through tube coil in steam<br />
chamber at high velocity<br />
– no internal scrapers<br />
• Expensive installation/versatile product<br />
capability<br />
– ideal gelatin cooker
Forming<br />
Depositing<br />
Moulding Starch<br />
Starchless Moulding<br />
Slab & Cut<br />
Extrusion into<br />
Ropes<br />
Provides Contour Shapes<br />
Forms Surface<br />
Removes Moisture<br />
Limited to Cut Surface Shaping<br />
Rapid Cooling Capability<br />
Form Continuous Ropes & Cut<br />
Pieces at Die Face or on Belting
Finishing<br />
Packaging<br />
Sugar Sanding<br />
Oiling<br />
Pan Coating<br />
Enrobing<br />
Bulk<br />
Bag or Box<br />
Individual Wrap
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