Page 29 - Ameft Journal 2021-III
P. 29

BAKERY, CONFECTIONERY & SNACKS (Source: GELITA)   In order to receive a high-quality out- come, choosing the right type of gelatin is of paramount importance. Each of the technical features of the chosen type must be optimally tailored to the product’s demands. If they are not, then even if all of the other compo- nents of a formulation seem to be cor- rect, a loss in end product quality can occur. This is due to the fact that the properties of a gelatin type are largely linked to its foaming and stabilizing properties and thus to its suitability for the manufacture of marshmallows. GELITA provides its customers with in-depth expertise in this field, along with specific gelatin products that are suitable for all applications. In order to continuously increase their knowledge of application techniques and the ad- justment of gelatin types, GELITA ex- perts continuously carry out compre- hensive technical investigations. Manufacturer of marshmallows As mentioned previously, the two “original” processes are still used for manufacturing marshmallows – name- ly the mogul process for moulded marshmallows and the extrusion pro- cess for extruded marshmallows. Typi- cally, marshmallow candies or specially formed marshmallows are moulded, while the commonly known marsh- mallow form is the result of extrusion. Both processes start with the pro- duction of a sugar slurry, which con- sists of the basic ingredients starch syrup, sucrose, and water to which the gelatin solution is added. This looks quite easy at the first glance but bears a lot of risks to get an undesired result. The gelatin/water ratio of this solution typically lies between 1:2 to 1:1.5. When mixing and heating with the sugar, the gelatin must be dissolved completely and homogenously com- bined with the sugar slurry. Subse- quently, the hot solution is placed in a vacuum chamber to evaporate some of the water, while the slurry cools to about 60°C. Now it is ready to be mixed with compressed air to produce a foam – the consistency of which will depend on the product concept and its desired proper- ties and most of all on the chosen gelatin type. For moulded marshmallows, the slurry mustn’t be whipped too much, as it still has to be pourable for treatment in the mogul machine, where the marsh- mallows are moulded and cooled. A solid and recrystallized marshmal- low can be produced by adding con- fectioner’s sugar to the mass, while for un-recrystallized, soft marshmallows, invert sugar or sorbitol are added to avoid the crystallization. For extruded marshmallows, tailor made high-bloom and high-viscosity gelatins should be used. Otherwise, quick gelling and stabilization of the products is not possible – and both are of prime importance for the process to remain continuous. After adding com- pressed air to the prepared mass, it is formed into a string and placed on a conveyor. In order to achieve a stable string, the mass has to whipped more intensively than it would be during the mogul process. The marshmallow string is then cut into pieces and, to prevent these from sticking together, they are powdered with a mixture of starch and confectioner’s sugar or dextrose. AMEFT 3 2021 29 

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