Reemplazo de Ácido Acético por Ácido Ascórbico en la Elaboración de Caramelo Soplado para Postres. Quito 2011

Abstract

Determination of the dosage of ascorbic acid to elaborate blowing candy for desserts through the testing of the standard formula used for blowing candy desserts and chronological detailed process of the form to optimize resources with the adequate conservation and longer life. Through descriptive experimental method with photos and task notebook annotation, an exhaustive follow up of the tests was done and come up to the adequate standard recipe to elaborate and to get the form of candy. The presence of ascorbic acid inside the candy offers resiliency and enlargement of life. So the new standard is the following: Manuelita sugar 1 kg, glucose 400 gr and water 300gr. Measure Tº with a candy thermometer until 125ºC and add 3 gr of ascorbic acid and a second cooking until 155ºC, Tº of the first cooking doesn’t dissolve the acid and appear lumps in the form. And if the cooking exceed 155ºC, Tº at the second cooking the candy mass is crystallize to fast causing breakings of the form, further it is not manageable, or it could burn. The new formula is established, now the practice of this art leads to the creation of exclusive desserts with own designs; with a careful manipulation at the artistic candy blowing to avoid accidents and serious sequelae. The technique is given, now only be creative.