Glucose syrup solids, preparation

Comments corn syrup solids are glucose polymers with a DE 20 and are prepared, in a similar manner to maltodextrin, by the partial hydrolysis of starch. 

Candy base is prepared from liquid sugar (67% sugar) and corn syrup (liquid glucose 43°Be, 80% solids) in a ratio of about 60 40. Precooking is initiated under vacuum at controlled temperature. The precooked solution is transferred into the steam-heated coil, where it is boiled and from which it is moved to the intermediate chamber where final mixture is produced. The final moisture content of candy base should be about Wo, its temperature about 135°C, and its consistency plastic-like. The candy base is transferred into a kettle mounted on a suitable scale and, if necessary, batch weight is adjusted. 

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