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2

After coating in citric acid/sugar mixture, spread your gummies out on parchment in a single layer and not touching. Allow them to air dry for 12-24 hours, flipping once or twice. This step allows the moisture to desiccate and will result in a firm, semi crunchy, crystallized coating.


1

They used malted barley (diastatic) flour--just a little goes a long way--and is usually present in "bread flour". It makes bread rise as the yeast feed upon it. Also, you can use a starter (called a polish or biga in Italian (though they are slightly different from each other), an active yeast culture maintained separately from a bread recipe but that is ...


17

A couple things for clarification. First, some have speculated that the percentages do not refer to true percentages. Assuming this is UK labeling, as in the link rumtscho noted, the 96% per UK regulations must refer to the amount per 100 grams of the product by weight (from 96.2 grams of whole wheat). It turns out I was wrong about this in some cases. ...


51

Looking up Shreddies, I found this site. It lists, in the ingredients Whole Grain Wheat (96%), Sugar, Invert Sugar Syrup, Barley Malt Extract, Salt, Molasses, Vitamins and Minerals (Niacin, Iron, Pantothenic Acid, Folic Acid, Vitamin B6, Riboflavin) There is no percentage for the sugar in the ingredients list. And the nutritional information says ...


37

I suspect that 96g of whole grain goes into the recipe for 100g, along with 13g of sugar and some salt, vitamins, and flavouring ingredients. At that point there's at least 109g. Then it's formed and cooked, driving off at least 9g of water, getting down to 100g. I don't know in what form the whole wheat is added, but whole wheat flour has more than 20% ...


8

I often come across bread labeled "100 percent whole wheat." I've always taken this to mean that the grain is 100 percent whole wheat, rather than that whole wheat constitutes 100 percent of the ingredients. Obviously there are other ingredients in bread, like salt, yeast, and water. I suspect that a similar thing is going on with this cereal. As you point ...


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