GRAPH -ANALYTICAL METHOD OF CALCULATION FOR THE DETERMINATION OF THE PROPORTION OF THE SOLID AND LIQUID PHASE IN FONDANT
Journal Title: Annals. Food Science and Technology - Year 2016, Vol 17, Issue 1
Abstract
This paper presents graphic-analytical method for determining the ratio between the solid phase (Fs) and the liquid phase (Fl) in fondant. In the graph are plotted on the abscissa different values of the sugar concentration in the sugar solution, glucose syrup and water, and the ordinate the temperature of the syrup (to). By completing it in the superior part with the series of experimental boiling curves of sugar solutions, glucose syrup and water, it can serve not only toillustrating the formation process of the fondant in the installation of manufactured fondant, and also at its calculation. The curves are also plotted Z which is the ratio of the amount of glucose syrup and the amount of water. The ratio of Fs and Fl in the fondant depends on the factors mentioned above: temperature, ratioZ and ratio . On the graph the solubility of sugar from the syrop with the temperature of boiling illustrated by segment 1-4; the crystallization of the sugar in fondant recipient by segment 6-7; and the amount of liquid phase is proportional to the segment 6-8. They conducted three practical tests of fondant and using graphic-analytical method we determined the ratio of liquid and solid phase. Depending on the value of these reports, we set the destination of the fondant of the three samples (fondant for fondant bonbons –in coverand nucleus, and for candy salon).
Authors and Affiliations
Magda Gabriela Bratu
Keywords
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