OVERVIEW Supersaturation Principles of sugar confectionery processing F actors affect ing the production and storage of sweets Jelly Candy Tomato amp Rosella What happens when you heat ID: 462378
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Slide1
Jelly Candy Slide2
OVERVIEW
SupersaturationPrinciples of sugar confectionery processingF
actors affect
ing
the production and storage of sweets
Jelly Candy (Tomato & Rosella)Slide3
What happens when you heat a sugar solution?Slide4
Supersaturation
Supersaturation
is an
unstable state
.
The sugar molecules will begin to crystallize back into a solid at the least provocation. Slide5
Principles of Sugar Confectionery ProductionSlide6
Factors affecting the production and storage of sweetsSlide7
Degree of Sucrose Inversion
“The amount of invert sugar in the candy/sweets must be controlled!!!!”Tartar
ic
, citric acid
can be used in controlling amount of inversion
If too much
sticky candy (take up water from the air).
If too little insufficient to prevent crystallization of the sucrose.
Ex : Hard candy needs 10-15% invert sugarSlide8
Sweet and Boiling Temperature
Jelly
105
o
C
Syrup
110
o
C
Fudge or Creams
115
o
C
Caramels or Divinity
121
o
C
Taffy or marshmallows126.7oCButterscotch or Popcorn Balls137.7oCPeanut Brittle150oCGlace or Barley Sugar160oCSlide9
Candy ThermometerSlide10
Moisture Content
The water left in the sweet will influence its storage behaviour
.
For sweets which contain
more than 4% moisture
, it is likely that sucrose will crystallize on storage.Slide11
Added ingredients
The addition of certain ingredients can affect the temperature of boiling.
Added ingredients also have an effect on the shelf-life of the sweet
.
Some ingredients
have a higher viscosity
Some others increasing deterioration (ex : rancidity (caused by fats) Slide12
Permen Jelly
Rosell
a
P
ewarna
alami
Kandungan
antioksidan
yang
tinggi
Efek
anti
hipertensi
,
kram
otot, dan anti infeksi bakteriSlide13
Ekstraksi
Kelopak
Bunga
RosellaSlide14
Bahan 1Slide15
Bahan 2Slide16
Pembuatan
Bahan
1Slide17
Pembuatan Bahan
2Slide18
Tahapan
Pe
ncampuranSlide19
Tahap
Pencetakan
Permen
yang
sudah
dicetak
diloyang
,
didiamkan
semalam
.
Lalu
dicetak
sesuai selera dan ditaburi dengan gula pasirSlide20Slide21
BAHAN - BAHANBAHAN 1
Jenis
Jumlah
Satuan
Gelatin
100
gram
Sari
tomat
250
gram
Pengering
½
sdt
BAHAN 2
Jenis
JumlahSatuanAgar-agar2bksSari tomat160gramGula pasir600gramZitrunsuur10gramGlucose80gramSlide22
PROSES PEMBUATAN SARI TOMATSlide23
CARA MEMBUAT PERMEN JELLY TOMAT
Bahan A
: campur
sari
tomat
mendidih
dan gelatin hingga gelatin larut
.
M
asukkan
serbuk
pengering
permen
aduk kembali hingga rata,sisihkan.Bahan B: masak agar-agar dengan sari tomat hingga agar-agar larut.Masukkan gula pasir aduk kembali sampai gula larut.Masukkan zitrunsuur aduk kembali hingga tercampur rataMasukkan glukosa, aduk kembali hingga tercampur.Slide24
Cont…..
Campur bahan A dan bahan B aduk hingga rata,lalu beri warna sesuai selera.
Tuang diloyang / dicetak sesuai selera dan diamkan selama 1malam.
Potong
sesuai
selera
lalu
taburi
dengan
gula
pasir dan angin-anginkan hingga kering.Slide25
PERMEN JELLY TOMAT