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Eldictator

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    Liquid center jelly candy

    in Pastry & Baking

    Posted

    Kerry that would be a great help thanks, I'm constantly on the look out for books to help out.

    Lior. Ahh interesting idea. Make a pure jelly shell/mould then fill with desired honey then cover that with more jelly (does that sound right). The problem being that I can't cook the honey as anything above 37-40c de-natures it. Looks like I need to get experimenting.

    P.s can anyone recommend any good confectionery books that would help, most I've read tend to be chocolate centric

    Liquid center jelly candy

    in Pastry & Baking

    Posted · Edited by Eldictator (log)

    Hey thanks for that, I thought I was being ignored. ;)

    Yeah it seems like an impossible task. I know there are sweets with liquid centres, but I'm guessing they use invertase.

    Although on further research I found these classic (now defunct but still made in germany.. english brand) Meltis new berry fruits, and the list of ingredients brings nothing to light. http://www.newberryfruits.co.uk/newberryfruitshistory.html

    ingredients in New Berry Fruits Sweets (correct at time of listing)

    Sugar, Glucose Syrup, Water, peach puree 5%, citric acid, gelling agent: agar agar, flavouring, acidity regulators; sodium citrate and sodium bicarbonate, colours; quinoline yellow, orange yellow s, azorubin, green S.

    The injecting idea I have thought about, but would I need a void in the centre to fill, or would it just fill up like a doughnut?? Would a frozen honey ball sit in the freshly made jelly

    Medicated pastille/jelly develoment help :(

    in Pastry & Baking

    Posted · Edited by Eldictator (log)

    Hi everyone!I'm new to the blog and picking up many tips.:)

    I would appreciate it greatly if anyone could answer all or some of my questions.I have searched past topics but I need specific points answering...Regards in advance

    I had a business idea a couple of years ago whilst sitting bored at my desk at work. The basis of the idea was a natural, traditional throat and cough remedy that tasted nice and had ingriedients that had some scientific basis as to their "healing" powers. I need to take on the large pharmaceutical companies with a hand made anti bacterial candy

    Now there are many pastilles,hard candies,jellies and other confectioneries that help relieve symptoms.

    To cut a long story short I did a lot of research and tasting and came up with philosophy for the product and a list of ingriedients that were beneficial.

    I decided on a pastille/ pate de fruit style jelly sweet, but I wanted a pure honey liquid centre.

    As I mentioned I needed it to be natural,so all non natural flavours,colours, sweetners were out

    I also needed it to be vegetarian

    My current list of possible ingriedients for the prototype is as follows..

    Pectin- Natural demulcent and natural gelling agent

    agar agar- to add a little more firmness to the jelly pastille

    lemon juice- main flavour, amalfi or sicilian?

    citric acid- to add a zing and to produce saliva

    liquid honey- for the centre

    powdered/crystalised honey - to coat the jelly

    any tips, recipes, additions, changes would be greatly welcomed...Any ideas on how to make the centre liquid?

    andy

    Eldictator

    edit *Development*

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