Jelly beans are believed to be the modern version of a delicacy called Turkish Delight dating back to biblical times. The jellybean came into existence in France, during the 18th century. They are associated with Easter because their egg-like shape symbolizes new birth. The gourmet type is softer, smaller and contains fewer calories. Given the unlimited variety of flavors, it's surprising confectioners are continuously creating and testing new ones.
Instructions
1. Experiment with various chemicals and natural flavors to develop a new flavor. The new flavor is then presented at a critique session consisting of everyone from production workers to CEO's. If it is approved it is test-marketed and then introduced to the open market, if popular.
2. Combine sugar, corn syrup, anti-foaming elements (such as wax), color, flavor and various other ingredients in a vat. Boil until the syrup reaches the desired consistency.
3. Transport the mixture through pipes to the casting area. Casting trays contain molds that shape the jellybeans. There may be up to 1,200 molds per tray. Before the syrup is poured into the molds the trays are coated with cornstarch, which enables the cooled centers to retain their shape. The jelly beans are left to cool overnight.
4. Steam the jellybeans to remove the cornstarch, then add a sugar coating and set aside for 1 to 2 days.
5. Place the jellybeans in a rotating drum and gradually add sugar to build up the shell. They are set aside for 4 to 6 days until shells are hard enough to go back in the tumbler for polishing, and then glazed for a glossy look.
6. Send test samples of new flavors to the public. If the flavor is popular with the public it then becomes a new product.
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