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

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Grained and Ungrained Confections Fondant can be made on a relatively small scale by batch methods using cooking kettles and cooled batch mixers. dants intended for very smooth cremes have sugar crystals below 12 microns, but for some applications where coarser textures are desired they range up to 40–50 microns. Whatever texture is required, it is important to get a consistent particle size distribution because it affects the viscosity of the fondant when it is used for starch and starchless moulding, particularly singleshot depositing, where viscosity control is critical. Sugar particle size also affects the setting rate of the deposited fondant or cremes in which it is used. This is particularly important in starchless moulded products where setting times, ready for demoulding, are 10–15 minutes, instead of the hours available in starch moulding. Controlling particle size distribution requires the following: • Accurate recipe control. • Accurate water content control. • Accurate control of crystallization temperature. • Consistent mixing speed/shear rate. To illustrate this, we are going to discuss fondant-making both by hand and by machine using three recipes, to illustrate the effect of recipe on crystallization rate and the effect of recipe on water activity. We will also show the effect of mixing rate on particle size distribution. Commercial Equipment Fondant can be made on a relatively small scale by batch methods using cooking kettles and cooled batch mixers to crystallize the syrup. The old ball beaters are still in operation doing this. On a larger scale continuous methods are used, consisting basically of four parts: • A recipe batching system to put together an uncooked 75 percent soluble solids syrup. • A cooker to boil the syrup to the correct moisture content. • A cooling drum or other means of cooling the syrup as a thin unagitated film to a controlled uniform temperature. • A water-cooled mixer to vigorously mix the cooled syrup to crystallize it and remove the heat of crystallization given out as the sugar crystals are formed. There are many types of equipment for doing this. Accurate control of each stage for consistent product and efficient operation of this and subsequent processes is essential. Uses of Fondant Fondant is used in several ways: • For making starch or starchless moulded units, often flavored with peppermint or fruit flavors and sugar crusted to give a glistening appearance. • For making cremes, which are generally softer than fondants and used as centers for chocolate enrobing, or as fillings for shell-moulded or single-shot moulded products. • To control the crystallization of other confections, such as fudge or nougat, by adding it to seed their graining. Moulded Fondants Moulded fondants vary in texture from crisp, hard ones used for coating in sugar crystals to softer ones coated in chocolate. The final soft texture is made by adding the enzyme invertase to the recipe. Moulded fondants are made by reheating the base fondant to the required depositing temperature, generally 160°– 170°F, and adding a thinning syrup to adjust its viscosity. A typical recipe is shown in Figure 10. The thinning syrup is similar in recipe to the fondant but has a higher moisture content, and often a humectant such as sorbitol added to it. The temperature of the mix is finally adjusted to the depositing temperature. Color is mixed in before the fondant is deposited into starch or starchless moulds. Starch-moulded fondants are left for 6–8 hours in a conditioned room ➤ 48 55 th PMCA Production Conference, 2001
to cool and set before demoulding, ready for finishing. Starchless moulding requires some adjustment of the recipe and depositing temperature to enable the fondant syrup to be cooled and set in 5–10 minutes to demould efficiently. Generally the moisture content of the deposited fondant is 0.5 percent lower than that used in starch moulding because no loss in moisture takes place in the starchless mould, as it does in starch. The depositing temperature is also raised to 185° –190°F to ensure rapid setting of the fondant induced by the higher supersaturation of sugar in the syrup at this higher temperature. Often the hot thinning syrup is used to reheat the fondant by the so-called Hot Bob or Baker Clay process, the syrup being called the Bob syrup. This old process is often adopted in modern, continuous highoutput fondant and creme processes. Cremes Fondant forms the base for cremes, which are usually soft in texture and used as centers for chocolate products. For these a fondant with a 3:1 or 3:2 sugar-to-corn syrup ratio is typically used.The type of corn syrup chosen gives the final texture required in the creme. The thinning syrup has humectants such as invert sugar, sorbitol or glycerol added to it to prevent the creme from drying out in the final product. An aerated or whipped syrup, often called a frappe, is also added to the mix to give the creme more whiteness and opaqueness for brighter colors when the coloring materials are added. The frappe also softens the texture of the final creme. A typical creme recipe is shown in Figure 11. The final temperature adjustment in the recipe depends on the way the creme will be used, generally 170°F for starch moulding, 185°F for starchless moulding, 95°F for chocolate shell filling, and 85°–90°F for Grained and Ungrained Confections single shot depositing, depending on whether it is used with milk or dark chocolate. Good depositing characteristics are essential to avoid tailing (which leads to moulded mis-shapes) and leakers in shell (particularly in single shot units). Extruded Cremes Extrusion makes a grained product by an entirely different way from those in which sugar is crystallized from a supersaturated syrup. In the extrusion process premade fine sugar crystals are mixed with a syrup or glue to form a paste suitable for extrusion. Moulded Fondant Recipe Fondant (4:1) 60.0% Thinning Syrup 39.5% Color and flavor 0.5% Thinning Syrup Recipe Sugar 70.0% Corn Syrup (42 de) 20.0% Sorbitol (70% solution) 10.0% Cooked to 84% soluble solids. Figure 10 Cream Recipe Fondant (3:1) 54% Frappe 10% Thinning syrup 36% Color and flavor as desired Frappe Recipe Egg albumen (spray dried) 6% Water 7% Corn syrup (63 de) 87% Whipped to a density of 0.5. Thinning Syrup Recipe Sugar 40% Water 20% Corn syrup (63 de) 27% Invert sugar 13% Cooked to 84% soluble solids. Process The fondant is reheated by adding most of the hot thinning syrup to it and mixing thoroughly, raising the temperature of the mix to 200°F. The frappe is then mixed in, followed by the color and flavor. Finally the temperature is adjusted and more syrup added as required to obtain the correct viscosity for depositing. Figure 11 The moisture content of the deposited fondant is 0.5 percent lower than that used in starch moulding because no loss in moisture takes place in the starchless mould. 55 th PMCA Production Conference, 2001 49 ➤
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