Starch jellies

Starch jelly is a jelly produced without the use of gelatine. It is produced in a mogul line and deposited in starch. As texturizing agent a thin-boiling starch is used, which creates low viscosity under cooking and depositing, and with high dry substance and no tailing the process is easy to handle.

Typical for this type is a thin surface crystallisation of sugar, created during the stowing of the product.

Starch jellies can be produced traditionally with sugar or sugar-reduced using of polyols and fibres.