![]() ![]() Packaging is an indispensable means of protection for candy. When preparing to pack the candy, it needs to be sterilized before entering the packaging. Continuous casting molding: The process characteristic of continuous casting molding is that when the boiled massecuite is still in a theological state, the liquid syrup is poured quantitatively into the continuously running model plate, then rapidly cooled and shaped, and finally falls off and separates from the mold plate. The massecuite boiled to the specified concentration is cooled moderately, the coloring and flavoring are added, and the mixture is evenly mixed to form. The vacuum boiling sugar process is generally divided into three stages: preheating, vacuum evaporation, and vacuum concentration (2) Vacuum boiling sugar: In order to avoid the chemical changes caused by the sugar boiling process at a higher temperature, vacuum boiling sugar can reduce the boiling point of the sugar liquid and reduce heating. This special texture also requires the evaporation and concentration of the sugar solution to be completed in a continuous thermal process. ② Hard sugar eventually requires the production of a glassy, amorphous material system. It is difficult to remove the last excess water in the sugar paste using the usual heating and evaporation methods. ![]() ![]() ① When the sugar solution reaches a high concentration, its viscosity increases rapidly. However, the evaporation and concentration of sugar solutions are different from other foods for two main reasons. The final hard sugar paste reaches a high concentration and retains low residual water. The whole process of boiling sugar is to re-evaporate and remove up to part of the water within the solution. (1) the role of boiling sugar: boiling sugar is the key process in the hard sugar process. Before filtering, you should also clean the filter. Of course, we must pay attention to controlling the temperature.Īfter melting, the sugar needs to be filtered through a strainer for cleaning. If the amount of water is not enough, it is difficult to dissolve all the sugar crystals in a relatively short time. The amount of water added to the sugar generally varies with the characteristics of the type of confectionery products. Sweetening raw materials, acidulants, colloidal substances, emulsifiers, and foaming agents, coloring and flavoring agents, dairy products and oils and fats other substancesĪdd the fixed amount of water and then pour in the weighed sugar. The primary raw and auxiliary materials used in the production of candy. Prepare all raw materials according to the recipe table, check the varieties and quantities of raw materials Syrup - filtering - flavoring - material pre-vacuum concentration - cooling - forming - cooling - packaging -finished product The process of making candy: blending syrup, heating, pouring into molds for cooling and forming (this stage is semi-automatic) stretching and adding auxiliary materials (such as coloring, and filling). ![]() Hard Candy Machine, also known as a confectionary machine, is an assembly line for producing candy. Hard Candy Machine Detail Introduction Hard Candy Machine ![]()
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