Calculating Sugar Confectionery and Chocolate Recipes

Abstract

In Table 73, the first factor f^d represents the ratio of dry solids weight to the ‘wet’ or delivered weight. The second factor f* is 1/100 of the ratio of delivered weight to solid matter. For example, a high-boiled sweet may be required which contains 30% glucose syrup solids so as to match the analysis of a competitor’s product. Analytical results relate to dry weight; more than 30 parts of glucose syrup will be needed in every 100 parts of recipe ingredients to take account of its moisture (18%). The weight required will be 1/0·820 times greater (i.e. × 1·22). For a 100 unit batch, the calculation is:

$$100*\frac{30}{100}*1\cdot 22 units of Glucose Syrup high DE$$