ingredients

• 2425 gr sugar
• 1577 gr glucose syrup 44de
• 169 gr dextrose
• 90 gr neutral
• 5739 gr water
• 1800 gr lemon purèe

preparation

Weigh out and put the liquid ingredients and sugar syrup into a pan to boil and start heating; weigh out and blend the neutral with part of the sugar and keep to one side;
blend the remaining sugar with the powdered ingredients;
at 45°C sprinkle on the powdered ingredients; at 50°C sprinkle on the neutral and sugar; heat to 80-85°C;
wait until ready then remove the mix and leave to stand; when cool add 1.8 kg. of fruit puree;
whisk in a blender.

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