2001 Grained and Ungrained Confections - staging.files.cms.plus.com

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Grained and Ungrained Confections Invertase is an enzyme that under the right conditions specifically breaks down sugar into its two simple sugars, dextrose and fructose. The sugar crystals are made by milling standard sugar to give particles in the range of 6–30 microns, and generally are supplied as dry fondant, containing eight parts of sugar and one part of dry corn syrup or dextrin solids. The dry fondant is then mixed with sufficient syrup. Often this is just corn syrup and water, but generally also containing butter and/or vegetable fat to give a paste of the required consistency and moisture content. They are mixed at the correct extrusion temperature, 95°–100°F. The enzyme invertase is added and mixed in thoroughly, followed by color and flavor. The paste is then extruded into ropes that are cut into the correct lengths by a wire or vibrating blade, as the ropes leave the extruder nozzles. The units drop onto a plastic-coated canvas band which conveys them through a cooling tunnel and then onto a bottomer and enrober to be covered in chocolate. After 2–3 weeks, the invertase in the center breaks down the sugar to produce a soft, shelf-stable creme. A typical recipe for extruded cremes is shown in Figure 12. As with most confections there are numerous recipes used, including those containing special starches, crystalline fructose and a whipping agent. The role of invertase in fondant and creme technology has already been mentioned under moulded fondants and is essential in the manufacture of soft extruded ones. It is important that we understand how it works and what we have to do to ensure that it does. Invertase is an enzyme that Extruded Creme Recipe Dry fondant 83.7% Butter 4.0% Water 10.0% Vegetable fat 2.0% Invertase Color and flavor as desired Figure 12 0.3% under the right conditions specifically breaks down sugar into its two simple sugars, dextrose and fructose, making available the very soluble fructose to dissolve in the syrup and increase its soluble solids to a stable 75–76 percent, lowering its water activity to below 0.65.When it is used in fondant, the amount of sugar crystals is reduced as the fructose goes into solution and the fondant softens to a creme texture. Several factors have to be controlled to make invertase work properly to give a stable, soft-textured product: Water Sufficient water is needed in the deposited fondant or extruded creme, but not so much that there is not enough sugar to break down and raise the soluble solids and reduce the water activity to below 0.65. Invertase to some extent is automatic in that if there is enough water and sugar solids present it will continue breaking down the sugar until the water activity drops to 0.68–0.7, when inversion slows down or stops. Temperature Invertase starts to be deactivated at 140°F, slowly at first but as the temperature rises, more rapidly. Above 180°F it loses most of its ability to invert sugar. This is not a problem with extruded cremes, which are formed at 95°–100°F, but does limit the depositing temperature of moulded fondants to 165°–170°F. The storage temperature after the cremes are packed is also important. If they are put directly into cold storage, this will inhibit the invertase from doing its job, and potentially result in unstable, unsaleable rocks. Extruded cremes are sometimes regarded as too coarse in texture compared with deposited ones. This can give them a lower-quality image.This is the result of using an impact-milled sugar powder, which ➤ 50 55 th PMCA Production Conference, 2001
generally has a coarser particle size distribution profile than that of a crystallized fondant.This can be overcome by using standard high-sugar fondant to replace powdered fondant in the extruded paste, making adjustments to the amount of corn syrup used in the paste recipe to give the right texture for extrusion. MARSHMALLOWS — UNGRAINED AND GRAINED Marshmallows consist basically of a syrup (with a moisture content of typically 17–20%), an aerating agent (egg albumen, soya protein, milk protein isolate or gelatin) and air (which reduces its density to 0.2–0.6). The aerating agent is a filmforming material which efficiently mixes air into the syrup, forming small air bubbles dispersed throughout the syrup, and stabilizing them so that they do not coalesce.The density of marshmallows and their air bubble size distribution play a key part in their quality. Egg albumen, soya or milk protein is generally used for soft, tender mallows, whereas gelatin is used where a rubbery, chewy texture is needed, typical in extruded mallows. Sometimes modified starches, agar agar and gum arabic are also used in marshmallow recipes to give the required texture. These are used mostly in combination with egg albumen or one of the other aerating agents. The amount of aerating agent required ranges from 1–1.5 percent of the final product for egg albumen, soya protein, lactalbumen, and agar; 2–6 percent for gelatin; and 8–10 percent for starch.The aerating agents have to be properly resolubilized in water to be effective.This involves mixing in water without forming lumps, and then allowing them to stand for 1 ⁄2–1 hour before use. Starch and agar require cooking to solubilize them into the mallow syrup. The composition of the syrup that holds Grained and Ungrained Confections the whole structure together is a critical variable and allows a wide range of mallow products to be made. When the syrup is formulated with a high proportion of 42 de corn syrup, typically equal to the sugar content, it does not crystallize, resulting in ungrained mallows. A typical ungrained marshmallow recipe, suitable for moulding, and process is shown in Figure 13. When a short-textured marshmallow is required, the ratio of sugar to corn syrup is increased and fondant is added to the recipes to induce the syrup to grain. If the syrup crystallizes too early, aeration becomes more difficult because it loses its elasticity, and the final product is inconsistent. A typical grained deposited marshmallow recipe is shown in Figure 14. Aeration of marshmallow syrups can be done in several ways: • A conventional planetary batch mixer of the Hobart type, fitted with a whisk to whip in air at atmospheric pressure, Ungrained Marshmallow Recipe Corn syrup (42 de) 38% Sugar 22% Water 6% Invert sugar 9% Sorbitol 7% Gelatin 1.5% Water for gelatin 6% Egg albumen 1% Water for egg 3% Corn syrup (63 de) 6.5% Color and flavor as desired Process The gelatin is dunked in cold water, with rapid mixing, and then allowed to stand for 30 minutes. The egg albumen is dissolved in water and warm 63 de corn syrup, first forming a smooth paste with the egg and a small amount of water, and then adding this to the remaining water and corn syrup. The sugar is dissolved in water, the 42 de corn syrup, invert sugar and sorbitol added, and the syrup cooked to 84% s.s. The syrup is then cooled to 190°F and the gelatin mixed into it, followed by the egg solution. Color and flavor are added and the syrup then whipped to a density of 0.5-0.6 and deposited into starch moulds. The units are removed from the starch in 24–48 hours ready for finishing and packing. Figure 13 Extruded cremes are sometimes regarded as too coarse in texture compared with deposited ones, which can give them a lowerquality image. 55 th PMCA Production Conference, 2001 51 ➤
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Page 13 and 14: designed to grain — to give a sho

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