Nutritional fudge
Baby bear fruity soft candy (containing calcium) is helpful for the development of children's bones and teeth. Won the 2004-2005 Best Food Taste Award from the American Food Evaluation Association, which changed the traditional way of taking medicine to supplement calcium, and made children happy to eat calcium and supplement the calcium needed by the human body.
The wonderful taste comes from the thick natural juice, and the beautiful color comes from the fruits of natural plants, absolutely without artificial colors, spices and preservatives. Soft candy is a bear shape that children like. There are four flavors that children like to eat: orange, strawberry, cherry and lemon.
Peanut fudge
(1) Put the material 1 into a pot, heat it, cook it to 140℃, and then turn off the fire; Add cream to dissolve and mix well.
(2) Continue to add the material 3, stir it evenly, and then pour it into the mud.
(3) Compaction and flattening method 2: cooling and cutting into small rectangular blocks.
The temperature of boiling sugar must be controlled at 65438 040℃. If the temperature is too high, the sugar will be too brittle. The purpose of adding cream is to soften the taste of sugar.
Walnut fudge
This product is made of walnut kernel as the main raw material and scientifically prepared by advanced technology, which maintains the original nutritional components of walnut. This product is soft but not sticky, sweet but not greasy, and it is an ideal food for home travel and gifts to relatives and friends.
Production editor
process flow
Mixing starch milk, pulping, boiling sugar, cooling, molding and packaging.
condiments
12kg starch, 40kg starch syrup, 50kg sugar, 25g citric acid and 0.25kg spice.
Detailed steps
Starch milk: sweet potato starch and corn starch can be used to make soft candy. If the finished product is 50 kg, you can use 6 kg of mixed starch, sieve, add 2.5 kg of white sugar, 12 g of citric acid and 8 kg of water, stir evenly, and heat to 60 degrees Celsius with slow fire, not exceeding 60 degrees Celsius.
(2) Slurry washing: Wash the prepared starch milk with boiling water of about 17kg, cook the starch milk to paste, and quickly stir until there is no pimple. Add the mixture of 12.5 kg of white sugar and 20 kg of starch syrup which has been heated to boiling, completely dissolved and filtered into the cooked paste and stirred for three times. Add 1/5 for the first time, add 2/5 for the second time after stirring, add all of them for the third time after stirring, and cook the sugar after stirring evenly. Pay attention to the amount of water added in the process of mixing and washing starch milk. If the amount of water is too small, the product will be hard; If you add too much water, it will take a long time to cook sugar, waste fuel and blacken the product. Because starch syrup is used in the formula, the moisture in starch syrup should be calculated.
(3) Boiling sugar: Put the prepared and evenly mixed syrup on the fire and cook sugar while stirring, which takes about 1 hour. Boiler temperature 1 15- 120 degrees Celsius; It can be lower in winter and higher in summer. After leaving the fire, add spices and stir well.
(4) cooling: there are two ways to cool: one is to spread a layer of starch on the iron plate to prevent the sugar cubes from sticking to the iron plate; The other is to rub some vegetable oil on the iron plate as a lubricant.
⑤ Molding and packaging: When the sugar blank is cooled to moderate hardness on the iron plate, it can be pressed into tablets in blocks, and when it is cooled to appropriate hardness required for molding, it can be cut into pieces with a slicer. Generally, it can be cut into rectangular or irregular blocks, and the soft candy with good quality can be stretched more than 12 cm. After molding, the starch particles attached to the surface of the sugar block can be removed by a powder remover after cooling slightly, and the sticky rice paper is used as the lining to wrap the trademark paper, which is screwed tightly.