EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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Aerated Marshmallows Lab Outline Objective: to develop a working knowledge of gelatin in a marshmallow application. This exercise will include making a benchtop extruded marshmallow formula(part 1) and also observing a pilot size extruded aeration(Mondomix) demonstration(part 2). Students will realize the texture behavior of gelatin in an aerated formula. Part 1 Benchtop Extruded Marshmallow <strong>Exercise</strong> Materials: 250 bloom Type A (pigskin) 30 mesh gelatin 62 D.E. corn syrup granulated sugar flavor and color water see attached formula Method: The gelatin will be dissolved and set aside. The sugar syrup should be cooked to temperature and cooled. The gelatin solution is added and blended thoroughly. The mixture is transferred to a Hobart mixer together with another group’s mixture. At this point flavor and color should be added(NO oil soluble flavors!!). The mixture should be whipped to the desired density. Plastic 7 oz. Cups and density chart will be provided. Marshmallow mixture is then transferred to 18” plastic pastry bags for extrusion into starch board “troughs”.
Results: Process Explanation Too soupy Marshmallow syrup too hot at beginning of whipping step Too stiff Marshmallow syrup too cool- reached setting point before fully aerated Texture Firm, dense Not enough whipping/aeration Chewy, tough Gelatin bloom too low, not enough aeration Appearance Uneven (internal cross-section) Inconsistent whipping- causes air pocket size to vary Collapsed Too warm when extruded (above set point) Density is too low (structure is too weak to hold it in place) Conclusions: • Gelatin gives unique and characteristic elastic texture to marshmallows • Gelatin provides gelation of the structure and aeration foam ability: 2 functions in 1 stabilizer • Thermoreversability is a beautiful thing (roasting gooey marshmallows over a campfire, making Rice Krispie bars)!! • Density can be greatly varied to provide different textures- traditional extruded, deposited, enrobed, grained
Page 1: EXTRUDED MARSHMALLOW NCA Candy Scho
Page 5 and 6: Results: Nougat and Cream - Lab Exe
Page 7 and 8: Nougat and Cream - Lab Exercise 4 b
Page 9 and 10: Nougat Lab Evaluation Evaluation Ba

EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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