This formulation is recommended as a starting point to produce an Icing Paste for Cake decorating.

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Blend the sifted Icing sugar, DMH, Cornflour, Salt and Guar Gum together.
• Combine the Water, Potassium sorbate, Sorbitol and Glucose syrup, colour and flavour together.
• Gently heat the Fat and Polysorbate 60.

Add the above 3 blends alternately whilst mixing in a high-speed mixer. Mixture will form a smooth paste.

NB

• For added smoothness, Mono and Diglycerides can be used.
• For an extended shelf life, antioxidants BHA / BHT can be used.
• The product has been developed with the intention of being packaged in a tube with inter-changeable cake decorating nozzles.

This formulation is recommended as a starting point to produce an instant cheesecake.

BENEFITS OF STYCROS H

• Requires no cooking
• Acid and shear stability
• Smooth texture

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Cream the cheese in a suitable mixer to a smooth consistency.
• Blend all dry ingredients together.
• Add to water with good agitation (Electric beater).
• Add mixture to cheese and gently blend in. Mix to maximum volume.
• Pour into pastry base and allow to set.
• Ready to serve within a few minutes.

This formulation is recommended as a starting point to produce an instant filling with good piping properties.

BENEFITS OF STYCROS M

• Requires no cooking
• Good gloss

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Dry blend all ingredients together.

This formulation is recommended as a starting point to produce an instant custard mix.

BENEFITS OF STYCROS M

• Requires no cooking
• Good gloss
• Freeze thaw stable

*Supplied by Tongaat Hulett Starch

PROCEDURE

Blend all ingredients together thoroughly.

MIXING INSTRUCTIONS

• Weigh out 100 g Hot or Cold water or Fresh milk.
• Add 30 g powdered mix to the water.
• Using a whisk thoroughly stir mixture to a smooth consistency for 1 minute.
• For best results use fresh milk.
• Ready to serve within a few minutes.
• The fill weight of the powder can be varied depending on the consistency required.

This formulation is recommended as a starting point to produce muffins or similar cake type batters using powdered glucose.

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Cream Sugar and Oil together.
• Add beaten egg.
• Add sifted flour and Baking Powder alternately with Milk and essence.
• Blend in.
• Weigh 55 – 60g of batter into a greased muffin tray.
• Bake at 180 °C for 15-20 minutes.

This formulation is recommended as a starting point to produce a basic energy drink.

* Supplied by Tongaat Hulett Starch

UNIDRI 20:
Slow Energy release
Dridex 30:
Intermediate release

DEXTROSE MONOHYDRATE (DMH):
Rapid release of energy

PROCEDURE

• Weigh out the Unidri 20, DMH, and Dridex 30 and dry blend them together.
• Weigh out the Citric acid, flavour and colour and add to Glucose blend.
• Dry blend all ingredients together and package.
• Dilution in water: Recommended amount is approximately 2 Tablespoons powder to 1 cup of water.

Note: The powder can also be used as a base for Sherbet.

This formulation is recommended as a starting point to produce a basic sports type drink.

* Supplied by Tongaat Hulett Starch

UNIDRI 20:
Slow Energy release

DEXTROSE MONOHYDRATE (DMH):
Rapid release of energy

PROCEDURE

• Weigh out the Unidri 20 and DMH and dry blend them together.
• Weigh out the rest of the dry ingredients, flavours and colours and add to Glucose blend.
• Dry blend all ingredients together and package.
• Make up to 1000 ml with water.
• Pasteurise at 92 °C for 3 minutes.

This formulation is recommended as a starting point to produce an instant milkshake mix: Variants: Chocolate and Vanilla

BENEFITS OF Stygel M

Requires no cooking.
Ready to serve within a few minutes.
Good gloss

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Blend all ingredients together thoroughly.

MIXING INSTRUCTIONS

• Weigh out 100 g Cold water or Fresh milk.
• Weigh out 25 g powdered mix to water.
• Using a whisk thoroughly stir mixture to a smooth mix for 1 minute.
• For best results use fresh milk.
• The fill weight of the powder can be varied depending on the consistency required.

This formulation is recommended as a starting point to produce a basic isotonic sports drink. The formulation may require some adjustment depending upon the desired characteristics, raw materials, available equipment and process conditions.

*Supplied by Tongaat Hulett Starch

PROCEDURE

• Weigh out the Unidri 20, Sugar and DMH, and dry blend them together.
• Weigh out the rest of the dry ingredients and add to sugar blend.
• Dry blend all ingredients together.
• Make up to 100% with water
• Use immediately, or package and pasteurise.

This formulation is recommended as a starting point to produce fudge.

BENEFITS OF Standard 43 SYRUP
Prevents sugar crystallisation
Prevents drying out

*Supplied by Tongaat Hulett Starch

PROCEDURE

• Heat sugar, butter, glucose, skim milk powder and water.
• Stir well until all the sugar has dissolved.
• Stir until mixture reaches boiling point.
• Cook for 3 minutes but stir continuously (106 – 108 °C).
• Stir in condensed milk and stir until it reaches boiling point.
• Reduce heat but keep stirring for 10 – 15 minutes (114 °C)
• Remove from heat and add vanilla essence.
• Beat the mixture until it thickens (± 5 minutes).
• Place in a greased pan and allow to cool (± 20 minutes).
• Cut into blocks.

This formulation is recommended as a starting point to produce hard boiled sweets.

BENEFITS OF GLUCOSE
Prevents sugar crystallisation.
Controls sweetness
Provides body and mouthfeel

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Dissolve sugar and glucose syrup in water.
• Bring syrup to a boil.
• Boil to 139 °C (using Sugar thermometer).
• Add colour and flavour or fruit acid.
• Pour onto oiled moulds and allow to set

This formulation is recommended as a starting point to produce cut marshmallows

* Supplied by Tongaat Hulett Starch
** Consult with Technical Services

PROCEDURE (for 500 g sample batch)

• Prepare the gelatine solution in advance by slowly adding gelatine to hot water (60 °C), while agitating rapidl to ensure complete solution.
• Allow standing in a hot water bath for at least 1 hour. Skim surface prior to using.
• Dissolve the sugar in water, add the glucose syrup and boil to 80% solids (by refractometer), 110 °C.
• Cool the syrup down to 60 °C, add in the gelatine solution, colours and flavours.
• Cool to whipping temperature (29 – 35 °C). Whip to achieve maximum yield.
• Deposit into warm dry Moulding Starch * (6-8% Moisture) and allow to dry for at least 24 hours at room temperature.

This formulation is recommended as a starting point to produce a short textured nougat.

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Dissolve sugar, salt and glucose syrup in water.
• Beat egg white to a stiff foam stage.
• Dissolve the gelatine in warm water.
• Bring syrup up to 121 °C.
• At this temperature, add one third of the hot syrup solution slowly in a thin stream to the beaten egg whites. Beat mixture using a high-speed beater.
• Continue to boil the rest of the syrup to 132 °C. Remove from heat.
• Add to previous mixture and continue beating until white and aerated/fluffy.
• Add the dissolved gelatine solution.
• Add the butter. Continue beating.
• Add the skim milk powder.
• Add the almonds/nuts, cherries etc and flavour.
• Slab onto rice paper/ moulding starch/ icing sugar/ a greased surface.
• Allow at least two days to mature before cutting.

This formulation is recommended as a starting point to produce coated Peanuts using a Pregelatinised unmodified waxy maize Starch.

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Dissolve the sugar in water.
• Add the peanuts to a panning machine.
• Very slowly add the syrup alternately with the Starch.
• Allow for the peanuts to be well coated before adding either the starch or syrup.
• Deep fry in hot oil for 20 – 30 seconds.
• Remove and drain off excess oil.

This formulation is recommended as a starting point to produce Peanut Brittle.

BENEFITS OF GLUCOSE
Prevents sugar crystallisation.
Controls sweetness
Provides body and mouthfeel

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Dissolve sugar in water.
• Add Glucose and heat to 118 – 121 °C.
• Add peanuts and heat to 146 °C.
• Allow frothing of the syrup to cease.
• Pour onto a slab.
• When firm and plastic, cut into pieces.

This formulation is recommended as a starting point to produce soft gums using Starch.

BENEFITS OF CONFECTIONERS BLEND SYRUP

• Prevents sugar crystallisation
• Prevents drying out
• Provides a short texture

BENEFITS OF STYCLOR 60

• Reduced hot viscosity
• Increased gelling
• Forms rigid gels

*Supplied by Tongaat Hulett Starch

PROCEDURE

• Prepare the gelatine solution in advance by slowly adding gelatine to hot water (60 ° C), while agitating rapidly to ensure complete dispersion. Allow standing in a hot water bath for at least 1 hour. Skim surface prior to using.
• Prepare the starch pre-slurry by adding to the cold water, stirring and slowly heating up to 60-65 ° C.
• Add the sugar and Glucose syrup to the starch slurry and boil down to 78% solids.
• Cool the syrup to 80 ° C.
• Stir in the gelatine solution, citric acid, colours and flavours.
• Deposit into Moulding Starch * and leave for 24 hours at room temperature.

This is a suggested formulation to produce a Barbeque sauce with good freeze thaw stability with good adhesion properties.

BENEFITS of STYCROS M
Imparts viscosity and body.
Good sheen.
Provides good “cling”.


BENEFITS OF Glucose Syrup Std 43
Prevents sugar crystallisation
Provides body and mouthfeel
Provides a good gloss

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Blend Sugar, Salt and Spices
• Disperse the Starch in some water.
• Dissolve the Glucose in some water.
• Add 2 & 3 to dry blend and mix in thoroughly.
• Heat to 90 °C and hold for 10 minutes.
• Add the Vinegar and hold for a further 2 minutes.
• Fill into bottles, seal and pasteurise.

This formulation is recommended as a starting point to produce a fruit chutney based sauce of good consistency suitable for canning/bottling.

BENEFITS OF STARCH STYCROS H
Provides stable viscosity
Shear and heat resistant
Acid resistant

* Supplied by Tongaat Hulett Starch

** Minced dried apricots/peaches/onions can be substituted

PROCEDURE

• Blend Sugar, Salt and Spices
• Disperse the Starch in some water.
• Dissolve the Unimalt 52 and Mrs Balls Chutney in some water.
• Add 2 & 3 to dry blend and mix in thoroughly.
• Heat to 90 °C and hold for 10 minutes.
• Add the Vinegar and hold for a further 2 minutes.
• Fill into bottles, seal and pasteurise.

This formulation is recommended as a starting point to produce a basic Instant White Sauce.

BENEFITS OF STYGEL M
Requires no cooking
Good gloss
Freeze thaw stable

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Blend all ingredients together.
• Weigh out 35 grams powder.
• Add 250 ml boiling water.
• Stir vigorously with a whisk for 1.5 to 2 minutes.
• The fill weight of the powder can be varied depending on the consistency required.

This formulation is recommended as a starting point to produce a basic cook up Pepper Sauce.

BENEFITS of STYCROS M
Imparts viscosity and body.
Good sheen.
Provides good "cling"
Freeze thaw stability.

*Supplied by TONGAAT HULETT STARCH

PROCEDURE

• Blend all dry ingredients together.
• Add the milk and water. Whisk in.
• Heat up to 95 °C and hold for 5 minutes.

NB: A product of this nature will preferably need to be retorted.

This formulation is recommended as a starting point to produce a cost effective salad dressing for general use or for food service applications.

BENEFITS OF STYGEL HH:

Acid stability.
Shear resistance.
When cooked, exhibits a stable non-congealing gel, with a short texture.

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Place water, vinegar and salt in mixer.
• Add starch and sugar.
• Cook to 90 °C and hold for 10-15 minutes.
• Add spices and cool to 30 °C.
• Once cool, add egg yolk and mix in using a hand mixer.
• Disperse the Keltrol in the oil and add slowly to mixture.
• Process through Silverson mill.

This formulation is recommended as a starting point to produce a savoury dip.

BENEFITS OF STYGEL H

Controls viscosity

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Blend dry ingredients, add to water using suitable agitation.
• Add remaining ingredients and heat to 75ºC.
• Hold 10 minutes, homogenise and pack into suitable containers.

This formulation is recommended as a starting point to produce a savoury dip.

BENEFITS OF STYGEL H

Controls viscosity

* Supplied by Tongaat Hulett Starch

PROCEDURE

• Blend dry ingredients, add to water using suitable agitation.
• Add remaining ingredients and heat to 75ºC.
• Hold 10 minutes, homogenise and pack into suitable containers.