#confectionery

Forum discussions tagged confectionery. Browse 6 related threads.

1. Alternatives for Sugar Replacement in Food Technology

   Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…

2. Shelf life study

   Hello ! Good evening! I need information about how i conduct the shelf life study of confectionery products? which type of equipment will b…

3. Increase shelf life of marshmallows

   Hello, I am not a food scientist so I'm looking for help as to why my marshmallows don't last a minimum of 3 months. a few factors: I live…

4. Modified toffees

   Hi, We are taking the trials of eclair toffees. But it's take a 47 50 minutes to rich the temperature @120°c in batch cooker. Hence we not…

5. Sugar free pectin based gummy?

   Has anyone had success in creating a sugar free gummy that is pectin based? I'm trying out a formula with Maltitol, erythritol, isolmalt an…

6. Melting of gummies

   We are preparing the gummies with sugar boiling the sugar at 112 degree Celsius at 85 percent sugar concencentration for 50 grams of sugar…