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how to make bursting juice balls?

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This topic contains 1 reply, has 2 voices, and was last updated by  Quantum Chef 7 years, 1 month ago.

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    I have 2 questions on how to make bursting juice balls:
    – How can I have less gel on the inside but still maintain a strong membrane for my juice balls?

    – How can I store the bursting juice balls without having it solidified like what people do at the frozen yogurt stores?

    I am dying to know how I can make these perfect bursting juice balls. Please help me and thank you so much in advance!


    Quantum Chef

    – Increase the alginate concentration, thicken the liquid inside and leave them in the bath for a shorter period of time.
    – Store them in the fridge in the same juice/preparation you used for the filling.

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