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OVERVIEW Supersaturation Principles of sugar confectionery processing Factors affecting the production and storage of sweets Jelly Candy (Tomato & Rosella)

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Presentasi berjudul: "OVERVIEW Supersaturation Principles of sugar confectionery processing Factors affecting the production and storage of sweets Jelly Candy (Tomato & Rosella)"— Transcript presentasi:

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2 OVERVIEW Supersaturation Principles of sugar confectionery processing Factors affecting the production and storage of sweets Jelly Candy (Tomato & Rosella)

3 What happens when you heat a sugar solution?

4 Supersaturation  Supersaturation is an unstable state.  The sugar molecules will begin to crystallize back into a solid at the least provocation.

5 Principles of Sugar Confectionery Production Balance the recipe Prepare raw material Mixing Boil the mixture Cool and shape Packaging

6 Factors affecting the production and storage of sweets The degree of sucrose inversion The time and temperature of boiling The residual moisture content The addition of other ingredients

7 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

8 Sweet and Boiling Temperature Jelly105 o C Syrup110 o C Fudge or Creams115 o C Caramels or Divinity121 o C Taffy or marshmallows126.7 o C Butterscotch or Popcorn Balls o C Peanut Brittle150 o C Glace or Barley Sugar160 o C

9 Candy Thermometer

10 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.

11 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)

12 Permen Jelly Rosella Pewarna alami Kandungan antioksidan yang tinggi Efek anti hipertensi, kram otot, dan anti infeksi bakteri

13 Ekstraksi Kelopak Bunga Rosella

14 Bahan 1

15 Bahan 2

16 Pembuatan Bahan 1

17 Pembuatan Bahan 2

18 Tahapan Pencampuran

19 Tahap Pencetakan Permen yang sudah dicetak diloyang, didiamkan semalam. Lalu dicetak sesuai selera dan ditaburi dengan gula pasir

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21 BAHAN - BAHAN BAHAN 1 JenisJumlahSatuan Gelatin 100gram Sari tomat 250gram Pengering½sdt BAHAN 2 JenisJumlahSatuan Agar-agar 2bks Sari tomat 160gram Gula pasir 600gram Zitrunsuur 10gram Glucose80gram

22 PROSES PEMBUATAN SARI TOMAT

23 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.

24 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.

25 PERMEN JELLY TOMAT


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