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Most Common Difficulties in the Elaboration of Marshmallows
Cause: Excess or lack of inversion agent – Solution: Use glucose of 40 to 60 of sugar. Cause: Too much jello – Solution: Reduce the amount of jello Cause: Adding the albumen in the wrong moment – Solution: Add it in before beating. Cause: Beating too slowly or too quickly – Solution: Beat at the indicated speed of the machine. Cause: Using glucose alone as an anti crystallizing agent – Solution: Replace ¼ of the weight with inverted sugar. Cause: Higher temperature then recommended – Solution: Use the recommended temperature of 116 degrees C. Cause: Insufficient beating – Solution: Increase beating time Cause: Using too little water during beating – Solution: Use a bit more water. Defect: Not enough air incorporation Cause: Inadequate type of jello – Solution: Use good quality jello. Cause: Reduced percentage of water after beating – Solution: Add the quality of water before beating. Cause: Beating excessively – Solution: Don’t over beat. Defect: Sticky Cause: Packaging before a layer forms over them – Solution: Allow them to sit from one day to the next. Defect: Gluey Cause: Too much jello – Solution: Reduce the amount. Cause: Bloom grade of the jello is too low – Solution: Use jello of 230 to 250 degree bloom. Defect: Breaking or Cracking Cause: High amount of sugar – Solution: Use glucose in 40 to 60 of sugar. Cause: Too much permanency in sugar – Solution: Let it sit from one day to the next. Cause: Stove temperature is too high – Solution: Do not allow the stove to heat to temperatures above 32 degrees C. Defect: Intense Color Cause: Soaking the albumen in metal recipients – Solution: Use glass material Cause: Low quality jello – Solution: Watch the color of the jello in solution. Adhered cornstarch: Cause: Humid cornstarch – Solution: Increase the boiling temperature.
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