Marshmallows
       
   
Grams
Percent
INGREDIENTS: Gelatin, 225 Bloom (Atlantic Gelatin)
Egg Albumin, Spray Dried (Papetti’s)
Water
Envision® Flavor & Texture Modifier
Domino® Granulated Sugar
FreshVert® Invert Sugar (Cream)
Corn Syrup (42 DE)
Water
Vanilla Extract
23.00
23.00
165.00
45.00
455.00
60.00
280.00
55.00
0.44
1.93
1.93
13.85
3.78
38.19
5.03
23.50
10.66
0.04
 
TOTAL:
1191.44
100.00
   
   
PROCEDURE:

In a small bowl, combine the egg albumin, gelatin and water. Set aside.

In a medium mixing bowl, mix the Invert® and corn syrup. Set aside.

In a medium saucepan mix together Envision®, sugar and remaining water. Cook until the mixture reaches 232°F. Add this to the corn syrup/invert
mixture and cool to 140° F.

Stir in the gelatin/albumin mixture and cool to 130°F. Whip for 5 minutes on high speed. Gently fold in vanilla. Deposit into starch molds.

 
       
YIELD:
80-100 Marshmallows
   
  NOTE: When using Super Envision® Flavor and Texture Modifier, use 1/8 the amount of Envision called for in formula and make up the difference with sugar. For a new formula, add Super Envision‚ at between 0.5% and 1.0% as a starting point.