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What binding agent is recommended for commercial production of licorice candy?

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There are a number of options out there, with the most common being wheat flour, gelatin, or a type of gum. Both Twizzlers and Red Vines, two of the most well-known licorice brands, use flour as the binding agent to give their products a distinctive, chewy texture. The major benefit of wheat is that it is relatively cheap compared with the other options. It is important to understand your market, however, as wheat flour contains gluten and gelatin is non-kosher.

What have people tried before? Are there any good alternatives to the ones listed above?
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