Transcript Jelly Candy_edit2 MNC

OVERVIEW
• Supersaturation
• Principles of sugar confectionery
processing
• Factors affecting the production and
storage of sweets
• Jelly Candy (Tomato & Rosella)
What happens when you heat
a sugar solution?
Supersaturation
 Supersaturation is an unstable state.
 The sugar molecules will begin to crystallize
back into a solid at the least provocation.
Principles of Sugar
Confectionery Production
Balance
the recipe
Prepare
raw
material
Mixing
Boil the
mixture
Cool and
shape
Packaging
Factors affecting the production
and storage of sweets
The degree of
sucrose
inversion
The addition of
other
ingredients
The time and
temperature of
boiling
The residual
moisture
content
Degree of Sucrose Inversion
• “The amount of invert sugar in the candy/sweets
must be controlled!!!!”
• Tartaric, 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 sugar
Sweet and Boiling
Temperature
Jelly
105oC
Syrup
110oC
Fudge or Creams
115oC
Caramels or Divinity
121oC
Taffy or marshmallows
126.7oC
Butterscotch or Popcorn
Balls
137.7oC
Peanut Brittle
150oC
Glace or Barley Sugar
160oC
Candy Thermometer
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.
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)
Permen Jelly Rosella
• Pewarna alami
• Kandungan antioksidan yang tinggi
• Efek anti hipertensi, kram otot, dan anti
infeksi bakteri
Ekstraksi Kelopak Bunga Rosella
Bahan 1
Bahan 2
Pembuatan Bahan 1
Pembuatan Bahan 2
Tahapan Pencampuran
Tahap Pencetakan
Permen yang sudah dicetak diloyang,
didiamkan semalam.
Lalu dicetak sesuai selera dan ditaburi
dengan gula pasir
BAHAN - BAHAN
BAHAN 1
Jenis
BAHAN 2
Jumlah Satuan
Jenis
Jumlah
Satuan
Gelatin
100 gram
Agar-agar
2 bks
Sari tomat
250 gram
Sari tomat
160 gram
Pengering
½ sdt
Gula pasir
600 gram
Zitrunsuur
10 gram
Glucose
80 gram
PROSES PEMBUATAN
SARI TOMAT
CARA MEMBUAT PERMEN
JELLY TOMAT
• Bahan A: campur sari tomat mendidih dan gelatin
hingga gelatin larut.
• Masukkan 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
rata
• Masukkan glukosa, aduk kembali hingga tercampur.
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.
PERMEN JELLY TOMAT