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Q & A Candy Knowledge:
16, how to choose sugar?
Bright white to color, not dark yellow color with no light sugar pills, even the size of grain, dry loose particles did not damp the phenomenon of agglomeration, the sweet flavor of miscellaneous normal without any odor and pollution, sugar solution with a clear and transparent color Value requirement has not made clear impurities and sediments mixed situation.
17, the candy maker why the best choice of starch syrup?
Starch syrup candy filler can be used to assign a lower cost solid candy, reducing its sweetness and state organizations to improve their flavor, with their anti-cyclodextrin and reducing sugar crystallization and moisture control of it's candy The crystallization of water can keep their benefit of their shelf life.
18, said candy manufacturers often test the application of the sweet sugar compound material and carbohydrate each of the four.
Sugar, starch syrup, high maltose syrup into syrup; sorbitol, maltitol, xylitol, such as oligosaccharides.
19, into making syrup affected by the conditions?
By the type of acid, concentration, the amount of heat and temperature, time and other factors.
20, making the production of sugar into what steps?
Ingredients: sugar water, melting: the concentration of sugar should be around 70%, the melting temperature of 90 ℃, conversion: transforming agent first match 10% solution, the time into 15 ~ 30min, and: baking soda and soda ash used to PH6 .5 About cooling: to cool at room temperature.
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