Pear drops are traditional English boiled sweets shaped like a pear and usually half pink and half yellow. Previously, artificial colors and flavors were used, but now natural ingredients like pear juice concentrate or apple extract malic acid are used. The main ingredients are brown sugar, glucose syrup, and flavor and color. The mixture is boiled, flavored, colored, stretched, cut into pear shapes, hydrated, crystallized, and packaged.
A pear drop is a traditional English boiled sweet that is shaped like a pear and may have a pear flavour. These sweets are immediately recognizable not only for their shape, but for their two-tone colouring; usually half of the pear drop is pink and the other half is yellow. Some pear drop cakes can also be entirely pink and completely yellow; these can come in separate packages or mixed packages.
Previously, artificial colors and flavors were used to give the pear drop its classic look and taste. These had the advantage of being more convenient to use and ensuring batch compliance. They also gave sweets a longer shelf life.
Isoamyl acetate, an artificial flavoring chemical, was once used to give pear drops their distinctive pear flavor; this chemical is also used in the aviation industry in aircraft construction. Since this chemical is not good for human consumption, nowadays the emphasis is only on using natural and healthier colors and flavors. It is now common for dessert manufacturers to use pear juice concentrates or apple extract malic acid. This, of course, has somewhat altered the taste and appearance of the pear sweets.
The main ingredients used to make pear drop sweets are brown sugar, glucose syrup, the flavor and color of the pear drop. Brown sugar and glucose syrup are dissolved in water and boiled over high heat, stirring constantly, until the dough thickens. The thickened mixture is then poured onto a flat surface and the pear flavor is blended into it. The mix is then divided into three parts and each part is separately separated into yellow or pink.
The mix is first stretched and pulled, and is white in colour. Colors need to be added to get yellow and pink. The three colored parts are then placed side by side and transformed into a rolling mill which cuts them into the classic pear shapes.
The newly formed drop cakes then pass into a rotating container where they are hydrated to make them sticky and then either undergo crystallization or are covered all over with icing sugar. The next step is to allow them to dry properly and then the pear desserts are ready to be packaged.
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