Aerated confections

Aerated Confections - mechanically leavened by whip cooked sugar

Examples:

Marshmallow-binding agent is gelatin and albumen

Nougat- in italy called torrone,

latin walnut

soft firm, chewy

Aerator- albumen, cook to 121c

Divinity- southern us confection, corn syrup

hybrid between marshmallow & nougat

aerator- divinity

marshmallow & divinity- mechanical method

Methods during making aerated confections

1. Whipping

2. Pulling/stretching

3. N20- nitrous oxide

   1. bubble chocolate- gas

sponge toffee- chemical leavening baking soda

functions of ingredients:

Albumen- egg white, for nougat

gelatin- foaming agent, trap air, emulsifies, bind the fat to the water so it won't split, gelling agent use for marshmallow not for nougat,  chewy texture, moisturizer

Soy protein- liquid/powder liquid form easier to

Invert sugar- prevent crystallization/prevent dry out

flavoring- powerful, low moisture, vanilla

replace the liquid content for passion fruit

fats- shorten texture means not stretchy/not sticky , 

inclusions- 

Faults- over/under aerating changes

specific gravity- weight of substance compared to water in the same volume

same measurements

1 ml = 1 g

250 ml= 250g

marshmallow= 0.25/62.50

olive-0.918

ice cream- 1.10

choco- 1.24