Low temperature mogul method

Details Low temperature mogul method Low temperature mogul method

A - Human Necessities

23

G

A23G 3/42 (2006.01)

Patent

CA 2651342

The invention relates to a novel Mogul procedure for manufacturing sweets, in particular starch-based gummi candies, which have a comparable texture to gelatin-based gummi candies, with at least one portion of the starch not being completely dissolved until after the pouring into the form of the confection article. In comparison to previous Mogul technology, the casting mass is poured at a comparatively low temperature, and the gelling and/or settling occurs at a comparatively high temperature.

La présente invention concerne un nouveau procédé Mogul pour la fabrication de confiseries, en particulier de bonbons gélifiés à base d'amidon, dont la texture est comparable à des bonbons gélifiés à base de gélatine, ledit procédé consistant à ne retirer entièrement au moins une partie de l'amidon qu'après la coulée de la forme de l'article de confiserie. À la différence de la technologie Mogul utilisée jusqu'ici la masse de coulée est coulée à une température comparativement plus basse et la gélification ou la conservation intervient à une température comparativement plus élevée.

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