Hi Tyson.
I know what type of candies your trying to emulate, but the composition of the haribo jellies are different then pate de fruit. Pate de fruit is a boiled candy made with a fruit puree, and uses pectin as a gelling agent. Typical gummies (like the classic haribo gummie bears or your typical gummie worms) are a flavored sugar syrup that uses gelatin as a gelling agent. The gelatin give the candies a very chewy texture, contrasted with the supple texture of the pate de fruit.
The haribo fruit candies that you have in your link are not made with pectin or gelatin, but with a modified starch. Its this type of gelled candy (made with modified starch) that gives the finished pieces a more structural texture that you mentioned. You cant take pate de fruit and just pan them, and expect firmer texture. Its more of a matter of an entire process. Candies such as jujubees, jujifruits, swedish fish, dots, scarecrows, some jelly beans, mike and ikes, and the haribos you mentioned are all boiled sugar confections that use a modified starch to make a gel. But not only do they just use a starch as a gelling agent, the hot gel is deposited into cavaties I'll add inside a starch bed. Upon setting up, the finished confections are put through a drying process. This whole process gives the candies that firm texture your looking for.
Its honestly very difficult to make any of these candies one a small scale. You do need some specialized equipment, i dont think its something you can do on a small scale, not to mention the difficulty of finding modified starch in quantities that are more suitable for a small scale, and not enormous operations.
I feel like I included more info or a better explanation in thr post I had previously typed out, but gotton deleted, so I apologize if the explination here is at all confusing. But over all a pate de fruit isnt suitable to pan and use confectioners glaze, your pieces will get all mashed up and wont look like anything at all. You need a gell that will set up very firm, and thats what the modified starch will give you.
Unfortunately I dont know of any recipes or formulas you could use, I make confectionery products on a small scale, and when you get into modified starches, that sort of goes beyond the realm of what you can produce on a small scale without special boilers and depositors.
I know your trying to produce a candy, but is this for fun or are you developing a new product? Also, there's many texts that cover sugar confectionery, ill PM you a few books recommendations.
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