EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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Nougat Lab Objective: To prepare nougat and compare the effects of different graining factors, as well as the effects of formulation changes. Formulations Frappe Batch A Batch B Batch C Batch D Batch E Batch F Egg Albumen 15 g 15 g 15 g 15 g 13.5 g 15 g Soy Protein (Mira Foam 120V) 15 g 15 g 15 g 15 g 13.5 g 15 g Water 90 g 90 g 90 g 110 g 99 g 110 g Corn Syrup 310 g 310 g 310 g - - - Confectioner's Sugar - - - 106 g 95 g 106 g Total Frappe 430 g 430 g 430 g 246 g 221 g 246 g Syrup Corn Syrup 42DE 1330 g 1330 g 1330 g 1133 g 1133 g 1133 g Sugar 1238 g 1238 g 1238 g 1416 g 1416 g 1416 g Water 334 g 334 g 334 g 334 g 334 g 334 g Salt 13 g 13 g 13 g 16 g 16 g 16 g Syrup Cook Temp 268 F 273 F 268 F 258 F 258 F 258 F Powdered Sugar - - - 100 g 100 g 100 g Vegetable Fat 68 g 68 g 68 g 125 g 125 g 125 g Nuts 68 g 68 g 68 g 68 g 68 g 68 g Chocolate - - 50 g - - 50 g Vanilla 5 g 5 g 5 g 5 g 5 g 5 g Procedure: 1 Mix egg albumin and soy protein with warm water to hydrate 2 Warm corn syrup for frappè to 140 o F 3 Weigh syrup ingredients into electric skillet and cook to desired cook temp 4 Allow syrup to cool to 240 o F 5 Mix frappè ingredients in mixing bowl 6 Whip (use wire whisk) for 6 minutes on setting #3 until stiff, while syrup is cooling 7 Melt fat (130 – 140 o F) in microwave while frappè is whipping 8 After frappè has been whipped, weigh correct amount into Hobart mixing bowl 9 Add 1800g of cooled syrup slowly on medium speed and using leaf mixer (should take a couple of minutes) 10 After syrup and frappè are mixed, reduce to lowest speed and add remaining ingredients 11 Mix at low speed until batch comes together (fat is well mixed in) 12 Pour onto oiled cold table and allow to cool 13 Cut into pieces and wrap in waxed paper
Nougat Lab Evaluation Evaluation Batch A Batch B Batch C Batch D Batch E Batch F Texture Graining Factor
Page 1 and 2: EXTRUDED MARSHMALLOW NCA Candy Scho
Page 3 and 4: Results: Process Explanation Too so
Page 5 and 6: Results: Nougat and Cream - Lab Exe
Page 7: Nougat and Cream - Lab Exercise 4 b

EXTRUDED MARSHMALLOW NCA Candy School Pilot Plant Exercise

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