Fruit Jelly Sticks Recipe
How to use the decostick molds for the casting of fluid products
How to use decosil molds
Fruit jelly Sticks recipe
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INGREDIENTS |
METHOD |
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fresh fruit pulp
granulated sugar glucose syrup invert sucrose syrup Pectin (for jams and jellies) granulated sugar citric acid in solution 1: 1 |
1000g 700g 300g 250g 20g 70g 15g |
Bring to a boil in a fruit pulp low and wide large saucepan with the sugar, glucose syrup and invert sugar syrup; apart homogeneously disperse the pectin in the second amount of granulated sugar. Pour in, stirring constantly with a whisk this mixture over the meat on the boil and boil it all up to reach 75 ° Brix, measuring them with the refractometer. Meanwhile, prepare the molds decoStick placing the catch on the base, then insert the media in the side slots by sliding them up to about half the length of the form. Reached 75 ° Brix to add at this point the citric acid, mix well and pour filling out the forms completely, leaving the mixture to flow naturally. Allow to cool well, then turn them into crystal sugar and pass it up to clothe them completely; placed on exhibit or packaged and placed next to the cash are a great product for the so-called "impulse sales" .
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