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Confectionery · With Süvy Tech
Gummy sweets with no added sugar — Süvy Tech
A bouncy texture and clear cherry notes. The whole recipe lives in the temperature curve: up to 110 °C, back down, and every addition waits for its step.
Ingredients
- 483 g Süvy Tech + 93 ml water
- 60 g gelatine + 60 ml water
- 2 g natural red colouring
- 2 g natural cherry flavouring
Method
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Rehydrate the gelatine: disperse it in its water and let it hydrate for at least 10 minutes.
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Pour the Süvy Tech and water into a pan, then heat gradually while stirring to 105-110 °C.
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Take off the heat and let it fall to 80-85 °C. Add the rehydrated gelatine and stir until fully dissolved.
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At 70-75 °C, add the colouring and flavouring. Stir gently.
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Pour immediately into moulds and leave to set at room temperature or in the fridge.
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Turn out carefully, then leave to dry to the desired consistency.
Recipe developed by Laboratoires Innovi
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