EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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Nougat and Cream - Lab Exercise 3 - Formula/ingredients Ingredients Specification Gram of ingredients Frappe Egg albumen Powder 30 g Soy protein Mira foam 120V 30 Water 180 Corn syrup 42 DE, 80% solid 620 Syrup Corn syrup 42 DE 2,660 Sugar 2,475 Water 670 Salt 25 Other Ingredients Vegetable fat m.p. 35°C 135 Nuts Crushed almond 400 Dried fruit Cranberry 200 Procedure: - mix egg albumen and soy protein with warm water to hydrate - warm corn syrup for frappe to 60°C - weigh 3600 of pre-cooked syrup (132°C) and allow to cool to 115°C. - mix frappe ingredient in Hobart mixer with wire whisk - after having light and stiff foam, change wire whisk to flat(leaf) and add cooled syrup slowly (should take a couple of minutes) - after frappe and syrup are mixed, reduce to lowest speed and add melted fat, nut and fruit. - pour onto oiled cooling slab and allow to cool - cut and wrap in wax paper 1. Calculation - Calculate Graining Factor of the following formula. a) sugar (moisture content 0%) 500g,, corn syrup (moisture content 20%) 500g, water 200g Nougat and Cream -Lab Exercise - 3
Nougat and Cream - Lab Exercise 4 b) sugar (moisture content 0%) 1,000g, corn syrup ( moisture content 20%) 1,000g and fondant (moisture content 12%, sugar content 72% and corn syrup solid 16%) 150g 2. Product evaluation Appearance Initial chew Chew character Stickiness Other observation A B C D E F* G** * A fruit chew product sold in USA ** Salt water taffy sold in USA Nougat and Cream -Lab Exercise - 4
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EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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