The influence of candy forming machine in candy machinery
The candy forming machine is a kind of hard candy production equipment with simple structure, good performance, easy operation and high production efficiency. The machine can be used with different sp
Do you know what the daily maintenance knowledge of Aerating machine Wholesale Price is?
Aerating machine Wholesale Price is to inject "microbubbles" directly into untreated sewage through a diffuser impeller.
Should Aerating machine Wholesale Price be cleaned during use?
Usually during the use of the Aerating machine Wholesale Price, as the equipment is constantly added during operation, a lot of impurities will accumulate in the treatment of sewage, and these impurities will also contain a lot of calcium. Such substances will accumulate in the equipment. Blockage, the equipment will malfunction after a long time, and it will also affect the sewage treatment function.
The new development of the confectionery industry the application of sugar-free confectionery
Before the Han Dynasty in my country, sweets made from grains and potato starches were named "Yi". In foreign countries, it is said that the Egyptians used honey, figs, dates, etc. to make simple candies in 1000 BC. In Europe, first in the area around Rome, manufacturers wrapped an almond with honey and dried it in the sun to obtain the dragee. After that, in 1600, the French successfully coated the surface of almonds with multiple solid sugar coatings. In 1701, nougat appeared in France. Since then, apple candy (maltose with apple sauce added) has also appeared. However, due to the high price, until the 18th century, only nobles could taste sweets. In the middle of the 18th century, the Germans succeeded in extracting granulated sugar from sugar beets. After that, with the rise of colonial trade, cane sugar became popular, and many candy manufacturers began mass production of candies, and candy began to enter the lives of ordinary people. In the middle of the 20th century, the modern confectionery industry began to develop. Confectionery technologists, chemists and engineers introduced the achievements of modern science and technology into the ancient confectionery production. Various advanced technologies have enabled the production of various confectionery to be continuous, automated, and The age of computerization. With the rapid development of the confectionery industry, dental problems caused by sugar consumption have gradually emerged. In urban children, because they eat too much sugar, their teeth are rarely intact. Doctors and scientists are beginning to realize the connection between sucrose and dental caries. In the 1970s, as the influence of sucrose on the formation of dental caries became increasingly recognized, the development of sugar-free candy became the direction of the development of the candy industry. In the 1970s, the United States used xylitol, sorbitol and other non-sucrose raw materials to produce gums. Since then, more and more candies have replaced sucrose. Sugar alcohols have become the main reason for their good flavor, low calorific value and anti-caries effect. The main raw material for sugar-free candy. In order to solve the dental caries problem caused by traditional candies, a new type of sugar-free candies produced with xylitol and maltitol as raw materials using a casting process have emerged. The process flow is as follows: The formula of sugar-free candy: 4kg xylitol, 6kg maltitol, 5-6g flavoring, 21g citric acid, and appropriate amount of food coloring. The produced candy carbohydrate has a glossy appearance and a hard texture. It is divided into three layers. The upper and lower layers of maltitol wrap the xylitol in the middle, and the shape is oval, which is very beautiful. Using xylitol and maltitol as raw materials to produce sugar-free candies, with low sweetness, a clear cooling sensation in the mouth, fresh and unique flavor, suitable for all ages, especially suitable for sucrose taboos and children to prevent dental caries. Candies produced by using sugar alcohols as raw materials can effectively prevent dental caries and stabilize blood sugar. It not only retains the excellent sweetness of traditional candies, but also highlights the functionality and health of candies.
The principle and common materials of automatic aircraft machine
This article introduces the working principle of the automatic aircraft machine
Chocopie Production line introduction: How to store chocolate?
Chocolate should be stored at room temperature (approximately 18°C). If the packaging is not damaged, it can be stored for several months. The chocolate should be kept away from humidity and high temperature, and stored in a relatively constant temperature environment. The chocolate should be kept away from moisture, otherwise it will cause agglomeration.
What should I pay attention to when using Cake mixing machine?
You don't want cake to be pushed too fast and break. A high temperature is good for the cake to get a much better color. Your mixer is most likely dirty after it uses its contents and must be cleaned before use. The best way to remove clumps is to gently dip a spoon into the batter.