Defect: Too hard
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.
Desserts Recipes Most Common Difficulties in the Elaboration of Marshmallows Some Common Difficulties in the Elaboration of Gummies Hygienic Quality
