How to produce hard gums? (continuation)

This solution is mixed with sugar and glucose and afterwards boiled until a specific dry matter content is reached. Furthermore colour and flavour are added and for fruit gums citric acid in order to optimize the flavours. For black gums, natural licorice extract is added.

This finished mixture is poured in a mould by means of a "mogul" (a machine where the sweets are poured in and moulded). These hard gums contain too much water (which was necessary to pour them) and are placed for a couple of days in a drying room, with a temperature between 60 and 80°C. The number of days depends on the size of the sweets.

After a few days of drying, the hard gums are placed again in the mogul in order to remove the powder. Subsequently, they are dipped in oil or sugar. Washed gums, such as Belgas or Cherries, are washed in a steam bath to obtain their beautiful shine. The Confectionery Joris is the only European company still applying this technique.

- How to make soft gums

 

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