Multicomponent sugar and manufacturing method thereof
A production method and multi-ingredient technology, applied in confectionery, confectionary industry, food science, etc., can solve problems such as uneven layers, unavailability of supply, and unsuitable melting, and achieve low air humidity, overflowing aroma, and high water content small effect
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[0025] Operation steps: 1. First put 300g of water into the pot, pour in 50g of caramel and heat to boil, then heat for 5 minutes to make a thick mixed syrup, set aside. 2. Next, put 175g of cheese powder, 150g of chocolate powder, and 200g of peanut powder into a blender and stir them into a mixed powder for later use. 3. Put 100g of water into the jacketed pot, pour in 200g of maltose syrup, 30g of xylitol, 40g of vegetable oil and the mixed syrup obtained in the previous step, heat and concentrate to 130-150℃, add 5g of 900-type bifidus factor and start immediately The pot is spread out and cooled to 110-130°C, and the resulting block sugar is sent to a working room at a room temperature of 25-30°C. 4. Put the sugar cubes on the workbench at 70-90°C → quickly press them into a circle with a thickness of 4-8cm and a diameter of 80-100cm → brush a layer of vegetable oil → stir fry until 110-120°C Put the powder on the sugar layer and spread it flat → fold it in half into a s...
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