Aerated confections

Aerated Confections

Mechanically leavened by whip cooked sugar.

Binding Agent in Marshmallow

Gelatin and albumen

Nougat

A confection known as torrone in Italy, characterized as soft, firm, and chewy.

cook at 121c

Aerator for Nougat

Albumen is used as the aerator in nougat.

Divinity

A southern US confection made with corn syrup, a hybrid between marshmallow and nougat.

Methods of Making Aerated Confections

Includes whipping, pulling/stretching, and using nitrous oxide.

N20

Nitrous oxide used to create bubbles in chocolate.

Sponge Toffee

A type of aerated candy that uses chemical leavening such as baking soda.

Albumen

Egg white, a key ingredient in nougat.

Gelatin

A foaming agent that traps air, emulsifies, and serves as a gelling agent for marshmallow, providing chewy texture and moisturizer.

Soy Protein

Used in liquid or powder form, easier to incorporate.

Invert Sugar

Used to prevent crystallization and dryness in soft confections.

Flavoring in Confections

Powerful ingredients that replace liquid content but maintain low moisture.

Fats in Confections

Shorten texture leading to non-stretchy, non-sticky confections.

Faults in Aerated Confections

Over or under aerating can change the texture and quality.

Specific Gravity

The weight of a substance compared to the weight of water in the same volume.

1 ml = 1 g

A conversion indicating equal volume and weight for water.

Volume to Weight Conversion

250 ml of water equals 250 grams.

Marshmallow Specific Gravity

Marshmallow has a specific gravity of 0.25/62.50.

Olive Oil Specific Gravity

The specific gravity of olive oil is 0.918.

Ice Cream Specific Gravity

Ice cream has a specific gravity of 1.10.

Chocolate Specific Gravity

Chocolate has a specific gravity of 1.24.

Mechanical Method for Aerated Confections

Methods include whipping and divinity preparation.