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Technical Recipes

Worked confectionery recipes with full formulations, calculated water activity and shelf-life estimates.

All Recipes

Stretchy chewy caramel showing perfect texture
Technical Recipe • 11 min read

Chewy Salted Caramel Recipe: 119°C, Brix and Aw

A 663 g chewy salted caramel cooked to 119°C, with the Brix, water and water-activity targets that define the chew, butter and salt timing, and what each degree of the cook does to the texture.

Caramel Salted caramel Chewy texture
Sugar-coated translucent fruit jelly cubes, one cut to show a clean soft-set gel.
Technical Recipe • 6 min read

Fruit Jelly Recipe Formulation: Brix, Acid Balance, and Yield

How to formulate any fruit jelly from first principles — choosing the right Brix target, balancing acid for pectin gelation, controlling sugar ratios, and predicting yield before you cook.

Pâte de fruit Pectin Fruit jelly
Smooth white chocolate ganache being piped into moulded bonbon shells
Technical Recipe • 5 min read

White Chocolate Bonbon Ganache: A 1 kg Trial Formula

A 1 kg white chocolate bonbon filling engineered for low predicted aw, a plastic set, and controlled piping—ready for measurement and shelf-life validation.

Ganache White chocolate Shelf-stable
Professional dark chocolate ganache
Technical Recipe • 6 min read

Shelf-Stable Dark Chocolate Ganache

A 1 kg dark ganache with a calculated aw around 0.75. Use the complete formulation and its model-based storage predictions to develop a filling for your product.

Ganache Dark chocolate Shelf-stable
Sugar-coated strawberry pâte de fruit squares, one cut to reveal a translucent gel.
Technical Recipe • 8 min read

Strawberry Pâte de Fruit: A 1 kg Batch Cooked to 77°Brix

A 1 kg strawberry pâte de fruit with slow-set HM pectin, cooked to 77°Brix at pH 3.2: the formula, the calculator readings, the cook, cutting, coating and storage.

Pâte de fruit Pectin Strawberry