Marshmallows texture improvement
I'm experimenting to make lollipop marshmallows My ingredients are below; Sucrose Glucose Dextrose Salt Sorbitol Potassium Sorbate Gelatine Maltodextrin Cream…
- Food R&D Emeritus reply
@Candystar I was surprised with your marshmallow recipe why you use cream of tartar and maltodextrin as its not commonly used in gelatin based marshmallow. Whats the purpose of ma…
- Mustafa Bayram reply
[quote "Roy, post:2, topic:8861"] I was surprised with your marshmallow recipe why you use cream of tartar and maltodextrin as its not commonly used in gelatin based marshmallow.…
- Food R&D Emeritus reply
You did not give the specifics of your ingredients I mentioned. .As you are translating everything in Turkish You did not answer some of my questions .. .
- Mustafa Bayram reply
Which one do you not get an answer?
- Food R&D Emeritus reply
If you don't understand my question I will not be of much help to you in exactly solving your problem...
- Mustafa Bayram reply
Sugar : 560 gr glucose(Maltoz) :250 gr dextrose:87 gr Salt:3 gr sorbitol: 50 gr potassium sorbate: 10 gr gelatine(220 bloom) : 40 gr There was not enough foam in my try has a very…
- Food R&D Emeritus reply
Now that's slightly clearer and now understand why you add tartar and maltodextrin, in order to understand more your process and system Could you please write the original complet…
- Mustafa Bayram reply
my master I am currently mixing to experiment. I am preparing a total of 1 kg of mixture in a small pot. If I can get the consistency I want, I will buy the necessary machines. I…