3. Implementation

3.1 Production of starch and starch-free gums and marshmallows

• Step 1a – The basis of any formulation begins with four ingredients: sucrose, glucose, gelatin and water. First, the mixture is heated with a high-shear mixer to dissolve the gelatin grains in water heated to 80/90°C, with 2 parts water and 1.5 parts gelatin. Next, sucrose and glucose syrup join the mixture to dissolve the sugar crystals.

• Steps 2a/3a/4a – The mixture is sent into a partial vacuum chamber, which has a dual purpose: firstly, to vaporize some of the water in the mixture by lowering the temperature to 80°C, and secondly, to deaerate by removing air bubbles. The aim is to achieve a residual water content in the mixture of around...