Recipe for making natural bubble gums

Sugar or sugar free types with chicle gum base

Description for manufacturing lollipops centers, balls, sticks and squares

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LOLLIPOPS BUBBLEGUM CENTERS

SUGARS FORMULATION 

CHICLE GUM BASE CN-030

17.0 %

GLUCOSE

16.0 %

CANE SUGAR

65.4 %

GLYCERIN

0.8 %

FLAVOR OIL

0.8 %

NATURAL BUBBLEGUM BALLS / SQUARES

SUGARS FORMULATION

CHICLE GUM BASE CN-030

20..0 %

GLUCOSE

16..0 %

CANE SUGAR

61.0 %

GLYCERIN

2.0  %

FLAVOR OIL

1.0  %

RECIPE​

In a container you put the CN-030 and Glycerin.

Heat up the mixture on the temperature of softening, 

70 C to 75 C and Homogenize. 

Turn off the heating system.

 Add Glucose and Cane Sugar powder slowly. Make mixture

It integrates flavors and make mixture homogeneous.

Cut pieces with scissors or fill the mold cavities

And place in freezer

NATURAL BUBBLEGUM BALLS / SQUARES

SUGARFREE FORMULATION

CHICLE GUM BASE NB-CN-030

23.0 %

SUNFLOWERS LECITHIN

0.5 %

GLYCERIN

0.5 %

CALCIUM CARBONATE

5.0 %

XYLITOL POWDER

68.0 %

FLAVOR POWDER

1.5 %

FLAVOR OIL

1.5 %

 ABOAFSITE  SA  CV   10500 Mexico City​,  MEXICO​   Ph: 52 55 5652 1839   info@natural-chicle.net