Catering | LIQUISS Candosoft

LIQUISS Candosoft is candied invert sugar cream with good flow properties. Despite its high dry matter content (80%), the product can be optimally incorporated into fat fillings, sugar masses and doughs and keeps your baked goods moist.

Shelf life

When stored at room temperature (15 - 30° C), LIQUISS Candosoft can also be stored for several months beyond the best-before date. The crystal structure can be destroyed at temperatures above 40° C.

Advantages

LIQUISS Candosoft contains none of the known allergens and can be used for vegan products.

Dosage

100g LIQUISS Candosoft corresponds to 80g sugar and 20g water 100ml (140g) LIQUISS Candosoft corresponds to 112g sugar and 28g water

Tips

LIQUISS Candosoft is a fully inverted sugar cream with a very fine crystal structure and was specially developed for use in fat fillings and sugar masses to facilitate dosing and minimise the amount of water in the product. The balanced ratio of fructose and dextrose helps to keep the filling and masses moist, thereby extending the shelf life of semi-finished and finished products. Candosoft is easy to dose, is immediately present in the dough in a homogeneous form and makes the doughs more plastic. Candosoft has a stronger browning capacity than granulated sugar. The browning of baked goods during the baking process is based on two processes:

• Caramelisation of the sugar
• melanoidin formation from sugar and amino acids of the proteins

The sugar crystals begin to melt at 187 °C. When heated further, the molten beet sugar partially inverts into glucose and fructose, which are then broken down further. In addition to colour, aromas are also formed during caramelisation. The formation of melanoidins takes place at much lower temperatures. In the Maillard reaction, sugars combine with certain amino acids in proteins. The sugar content in pastries partially crystallises out again when the baked goods are stored. The shelf life of baked goods depends on the water activity value (=aW value). The closer this is to 0.9 to 1, the shorter the shelf life of the food, because the microbes need this amount of free water for their vital activity. For baked goods with a longer storage period, the aW value should therefore be reduced in order to extend the shelf life. The shelf life of baked goods can be extended with the following measures:

• additional addition of 1-2% Candosoft, instead of 8% use 10% sugar (based on the amount of flour)
• replace 10-20% of the sugar with Candosoft in the total amount of sugar
• use Candosoft as a fondant for sugary fillings or sugar glazes

LIQUISS Candosoft reduces the freezing point in ice cream and sorbet (replace 10-15% of the sugar), makes the product soft and creamy and easier to process. The simple sugars fructose and glucose are responsible for lowering the freezing point. Adding LIQUISS Glucose at the same time can also improve the mouthfeel. It should be noted that the polysaccharides contained in glucose syrup cause the freezing point to rise again.

Where to buy

• pistor AG, 6023 Rothenburg; to the Pistor website
• hostettler-Spezialzucker AG, 5600 Lenzburg