EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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Objectives: Nougat and Cream - Lab Exercise 1 Nougat and Fruit Chew Lab Outline Resident Course - To understand basic factors of candy making through making four types of fruit chews. - Most important factors for making candy are “how to control moisture content” and “how to control sugar crystal”. We can understand clearly the importance of those factors and how to manage those factors. - Aeration is another important factor for final product quality of nougat/fruit chew. All members are requested to prepare two types of fruit chew with same formula, aerated and un-aerated. - Separately, traditional nougat with nuts and fruits are prepared as a demonstration. Ingredients: 42 Sugar, corn syrup(DE 42), hydrogenated fat (m.p. 35°C), lecithin, icing sugar, citric Acid (hydrouse), gelatin (A type, 150 bloom), egg albumen, honey, dried cranberry and almond. Equipment and materials: - Electric skillet, cooling slab, Hobart mixer, taffy hook and wax paper. Methods : - Cook sugar, corn syrup and water to appropriate temperature (depends on formula). Cool to 110°C and mix fat/lecithin and presoaked gelatin. - Pour into Hobart mixer and after reaching 60°C, mix fondant or icing sugar, acid, flavor and color. - Cool to 50°C on a cooling slab, and after that, pull on pulling hook. - Cut and wrap with wax paper. Nougat and Cream -Lab Exercise - 1
Results: Nougat and Cream - Lab Exercise 2 - Density should be measured just after cutting. - After two day, members are asked to evaluate 4 types of fruit chew. Appearance (cold flow/shrinkage), chewing character (initial chew, stickiness and final chew character) are important parameters for final products. Formula: A B C D Sugar 960g 1,300g 1,265g 1,600g Corn syrup DE42 2,000 2,090 1,620 1,708 Water 250 350 350 400 Fat 300 300 300 300 Lecithin 5 5 5 5 Fondant 540 0 540 0 Icing sugar 0 72 0 72 Citric acid 30 30 30 30 Gelatin 150bloom, A 36 36 36 36 Water 54 54 54 54 Total solid 3035g 3044g 3036g 3038g Moisture content 7.0% 7.0% 7.0% 7.0% Graining factor* 45% 45% 55% 55% Cooking temperature 132°C 123°C 132°C 123°C • Graining factor =( total accelerators solid/ total sugars solid) x 100 Demonstration of Montelimar Nougat (E) - to demonstrate traditional Montelimar nougat by using Hobart mixer Nougat and Cream -Lab Exercise - 2
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EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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