Confectionary

Within the confectionary fields we can find the acid and neutral jellies. They are soft texture desserts based on sugar and/or glucose, flavored with fruit juice or cocoa powder with the addition of flavors and colors.

In order to ensure the correct shelf-life, the total soluble solids is quite high:
65 ÷ 75 for acid/ fruit version
75 ÷ 85 for neutral/ creamy version

pH also vary according to the nature of the product:
pH = 2,9 ÷ 3,3 for acid/ fruit
pH = 6,5 ÷ 7,5 for neutral/ creamy version

Different recipes, technology and stabilizer options will support the operator to get the final desire product.