Adhesion problem in coconut coated almonds

Hello, I’m developing coconut coated almonds. ingr. almonds 5kg , brown sugar 1 kg, liq glucose 80g , water 250g , guar gum 3g, citric acid 5g , desiccated coc…

1. Ufuk Ayyıldız reply

   what is your syrup brix? did you cook the syrup enough to eliminate recrystallization? what is your cooking temperature? and to help you we need more info. how do you pan them? pa…

2. Vinayak reply

   Sorry, I don't know the Brix and cooking temp of syrup. Would you please suggest me what should be the temp and brix of the syrup? I will implement it in next trial & will follow…

3. Ufuk Ayyıldız reply

   [quote "Vinayak 7080, post:3, topic:11295"] temp and brix of the syrup [/quote] Brix 70 and temp 120 is good for cooking. Set a 70 brix syrup and cook it until 120 C.

4. Vinayak reply

   There is no specific cooking time, right? Do I have to just heat it until it reaches 120c?

5. Ufuk Ayyıldız reply

   [quote "Vinayak 7080, post:5, topic:11295"] Do I have to just heat it until it reaches 120c? [/quote] yes. it is enough.

6. Ufuk Ayyıldız reply

   Hi @Vinayak 7080 Is there any news?

7. tamhdb reply

   Hi, how to cook the syrup enough to eliminate recrystallization? I cooked the syrup and then put the nut inside, after some minutes the sugar becomes white crystals

8. Ufuk Ayyıldız reply

   hard sugar panning requiring recrystallization of course. cooking just eliminate it in your tank and bucket or application equipment. after covered center with sugar syrup then wa…