Flour

Wheat flour is normally used at levels between 25 and 40%. A strong flour, rich in elastic gluten, used to be recommended for licorice. Today, flour of low gluten content, which is less water absorbent, is preferred. More emphasis is placed on the starch content of the flour (approximately

Table 1. Typical Formulas

Ingredient

Short texture

Long texture

Red color

Wheat flour

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