Description
It is characterized by refreshing taste, toughness, not sticking to
tooth, smooth taste, also it solves the problem of adding acid in
the process of producing acid agar candy, so it makes the soft
candy quality to a new level, becoming a new generation of food
Usage: soft powdered sugar 1%
Glucose syrup, high maltose syrup: in *4% of the solids
Production methods:
Soft powdered sugar *5 to *0 times of water poured into the boiling
sugar pot, boil to **0°C (**0% crumb rubber has been cooked), add
syrup, then stop heating until cook the final concentration
to *5%
Adding color flavor
Reversing mold and cooling
Syrup in the mold to be about *0 minutes, temperature is about
*0°C, to mold release (cut).
Mix with glutinous rice paper (powder)
Baking and drying
Packaging:
Cooking thermometer within **5 to **7°C, drying temperature is *5
to *4°C (beginning of drying temperature is *0°C to use the
low-temperature bake *0 hours before warming to *0 to *4°C, it will
bake into the thick skin due to the high drying temperature at the
beginning and hinder the evaporation of moisture inside),
total time is *4 to *8 hours
Notice:
The methods of producing glucose syrup can be divided into acid and
enzymatic one, if using acid production, will have to pay attention
to the acid neutralized, excessive residual will destroy the
coagulation of colloids, so the best option is to use high maltose
syrup
This product can also be soured, the compounded acid is good, it
need to add appropriate sodium citrate when adding acid
