Marshmallow Vending Machines
Marshmallows come in many shapes, designs and sizes. Hence, you need to use marshmallow-making machines with specific features that produce the type of marshmallow product you want. This is where a fully automatic marshmallow machine comes in.
This machine’s nozzles play a significant role in determining the shape of your marshmallow. It can also be used to make stuffed marshmallows like jam stuffed and chocolate stuffed.
1. Glucose Syrup
Glucose syrup is the most versatile sugar product. It is used in candy, baking, drinks and sauces. It is produced by enzymatic hydrolysis of starch, usually from corn or wheat (but can also be made from other sources). The resulting solution contains long carbohydrate molecules that get all tangled up together. This prevents the sugars from crystallizing, and gives them a soft, translucent appearance. It also acts as the main lubricant in mixing all of the ingredients for marshmallows.
Unlike regular sugar, which is comprised of large crystals that are difficult to dissolve in water, marshmallows are smooth and liquid. This is because sugar syrup must be cooked for a long time in order to evaporate most of the water, creating a thicker product. Once the sugar syrup has been reduced in volume, it can be used as a substitute for other sweeteners.
Marshmallows are also unique among food foams in that they can be compressed, like an egg, and then bounce back when released. This is due to the delicate interplay between the three core ingredients of a marshmallow: sugars, gelatin, and egg whites.
The elasticity of a marshmallow is hard to replicate, even with other hydrocolloids such as soy protein and carrageenan. Although vegan marshmallows do exist, they tend to rely on vegetable-based gelatin and carrageenan for their elasticity, which does not have the same structure as animal proteins.
2. Water
Marshmallows are a soft and fluffy dessert made from sugar, water, gelatin and air. Gelatin is a natural protein derived from the collagen of the skin and bones. It is a thermally-reversible substance, which means it can melt and set back to its original form based on the temperature.
Marshmallows are often aerated with water to produce a fluffier texture and have a longer shelf life. Marshmallow Vending Adding the water also helps to prevent marshmallows from becoming dry and crumbly, as well as maintain their color.
The aeration process takes place using either a marshmallow extruder machine or marshmallow depositor machine. The machines will have different nozzles that will determine whether the marshmallows will be twisted or not. This will also determine what shape the marshmallows will take: stuffed or non-stuffed marshmallows. During this time, the marshmallow mixture will be sprinkled with corn starch to avoid conglutination with the conveyor belt and absorb moisture from the marshmallows.
Unlike traditional vending machines, which are mass produced and sold to many customers at once, Madison Gouzie’s hand-built Marshmallow Cart is the only one of its kind. He roasts the marshmallows on site, and every single ingredient is homemade. This is more costly, but it allows him to keep his ingredients fresh and provide a unique experience for his customers.
3. Glucose Glucose
Glucose is a simple monosaccharide found in plants. It is generated during photosynthesis and is stored in plant starches in long chains. These starches are commercially separated from whole food sources and used to make dextrose, glucose syrup, maltodextrins and polyols for use in foods, drinks and sauces. Glucose is also found naturally in some fruits and vegetables.
In marshmallows, glucose is used in combination with sugar and corn syrup to create a syrup solution that is then beaten to a stiff consistency. This high speed mixing ensures that a large volume of air is incorporated into the finished product. This air is what makes marshmallows fluffy.
Once the air is trapped, the mixture can be cooled and whipped to create a dense, fluffy texture. Unlike most other sweet desserts, marshmallows have very little fat in them. This is due to the gelatin proteins that make up the marshmallow. When gelatin comes in contact with water, it swells and traps air within the liquid matrix.
Marshmallows are unique among other food foams because they bounce when you compress them. Other types of food foams, such as ice cream or the foam on top of your favorite beer, will simply collapse. This is because marshmallows are comprised of a special type of colloidal dispersion known as a foam.
4. Water Glucose
While you’re enjoying your marshmallows at the campfire, there is a lot of food chemistry going on. Glucose syrup (also known as confectioner’s glucose) is added to the marshmallow mix to create long carbohydrate molecules that tangle up to prevent sugar crystallization, giving the marshmallow its transparent appearance.
This also helps the Marshmallow Vending distributor marshmallow to retain moisture, which prolongs its shelf life. High sugar content in foods tends to decrease water activity, or the available water for microbial and chemical reactions, but this can lead to a mushy texture when marshmallows are exposed to the elements.
To overcome this, marshmallows contain gelatin proteins to create a gel that traps air, which gives the marshmallow its fluffy texture and melt-in-your-mouth eating quality. Gelatin is made from raw animal collagen and is a safe, non-toxic ingredient.
The marshmallow machine has 4 color/flavor dosing system, after aerating the mixture with the flavor/color dispensing system, the marshmallow will go through the extruder nozzle to make different shapes(twisted and non-twisted), then the marshmallow will enter the cooling conveyor to get ready for packaging.
