Candies

The general dosage of gelatin in candy is 5% - 10%. The best effect was obtained when the dosage of gelatin was 6%. The addition of gelatin in gum is 617%. 0.16% - 3% or more in nougat. The dosage of the syrup is 115% ～ 9%. The ingredient of lozenge or jujube candy should contain 2% - 7% gelatin. Gelatin is more elastic, flexible and transparent than starch and agar in the production of candy. In particular, it needs gelatin with high gel strength when producing soft and soft candy and toffee.