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Trolli Frutti Original Gummy Confection

Trolli Frutti Original Gummy Confection
Logged by @ronja

Nutrition Facts

Per 160g serving

% Daily Value based on a 2000 kcal diet

Calories 544 kcal
27% DV
Total Fat 0.3g
0% DV
Monounsaturated Fat0.1g
Saturated Fat0.2g
Total Carbohydrate 132.8g
44% DV
Starch24.0g
Sugars108.8g
Protein 0.8g
2% DV
Mixed / Processed Protein0.8g

About

Fruit-flavored gummy candy with very high sugar content, minimal fat, and negligible protein or fiber.

Ingredients

Vitamins & Minerals

Minerals

NutrientAmountDV%Half-life
Calcium12.0mg1%
Copper20.0mcg2%
Iron0.3mg2%
Magnesium4.0mg1%
Phosphorus2.0mg0%
Potassium20.0mg0%
Sodium80.0mg3%
Zinc0.1mg1%

Trolli Frutti Original Gummy Confection

Headnote



This is confectionery in its purest form: bright, elastic, and cleanly balanced between sweetness and acidity. The texture should yield with a gentle resistance, then release a vivid fruit note and a polished finish. Precision matters here, because the smallest change in cooking or setting will alter the chew.

Recipe essentials



  • Dish category: Confectionery

  • Cuisine or origin: Contemporary European-style candy

  • Course type: Sweet

  • Yield: 160 g

  • Serving size: 20 g

  • Prep time: 15 minutes

  • Cook time: 20 minutes

  • Total time: 2 hours 35 minutes

  • Difficulty: Intermediate


    • Equipment



  • Small heavy saucepan

  • Heatproof spatula

  • Digital thermometer

  • Fine sieve

  • Silicone candy moulds or a lightly oiled shallow tray

  • Small bowl

  • Parchment paper


    • Ingredients



    Gummy base


  • 64 g glucose syrup

  • 48 g sugar

  • 28 g modified starch

  • 8 g citric acid

  • 4 g lactic acid

  • 6 g fruit and vegetable concentrates for color

  • 2 g natural flavours

  • 0.8 g carnauba wax

  • 0.2 g coconut oil


    • Method



  • 1. Lightly prepare the moulds or tray and set them within reach. Combine the modified starch, citric acid, and lactic acid in a small bowl, then sift them together to ensure perfect dispersion.


  • 2. Place the glucose syrup and sugar in the saucepan. Set over medium heat and stir steadily for 4 to 6 minutes, until the sugar is fully dissolved and the mixture becomes clear, glossy, and fluid. The temperature should rise to 112°C.


  • 3. Remove the pan from the heat. Whisk in the starch-acid mixture in a steady stream for 30 to 45 seconds, then add the fruit and vegetable concentrates and natural flavours. The mass should become slightly thicker, evenly coloured, and aromatic.


  • 4. Return the pan to very low heat for 2 to 3 minutes, stirring constantly, until the mixture tightens and takes on a smooth, elastic body. It should remain glossy and pourable, not grainy or opaque.


  • 5. Stir in the carnauba wax and coconut oil off the heat for 20 to 30 seconds, just until fully incorporated and the surface looks polished. Work quickly; the mixture will begin to set as it cools.


  • 6. Pour immediately into the prepared moulds or tray. Level the surface without disturbing the body of the confection. Leave undisturbed at room temperature for 2 hours, until fully set, resilient, and cleanly unmoulded.


    • Plating and serving



    Arrange the gummies in a restrained cluster or in a single measured line. The finish should be glossy, the shape precise, and the chew supple with a clean acidic lift.

    Professional notes



  • The syrup must remain controlled; excessive heat will flatten the fruit character and harden the final chew.

  • Add the acid only after the sugar has dissolved, or the texture will lose clarity and become coarse.

  • The set should be elastic, not sticky, with a surface that releases neatly and a bite that springs before it yields.
    • Gluten-freeDairy-free
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