Do you know the principle of making marshmallows? Let's follow the editor of Marshmallow extruder to have a simple understanding!
The production principle of marshmallow is to use high temperature (about 150 degrees or more) to melt white sugar into a liquid state, and then pass the high-speed rotating centrifuge to throw the molten white sugar liquid out through the micropores on the centrifuge, and then cool it into filaments after encountering air. The shell of the cotton candy machine does not rotate. These fine sugar threads are pulled into a cotton-like velvet shape by the high-speed rotating rotor in the center, and they become cotton candy. The manufacturer uses a bamboo stick as the center to wind the cotton candy Go up and become cotton candy.

Marshmallow is a soft candy, loose and porous, with a certain degree of elasticity and toughness. It is named because of its taste and texture similar to cotton. It is made by pouring white sugar into a marshmallow machine to make sugar silk, and then winding the sugar silk with a stick. It melts in the mouth. Because sugar silk is very similar to cotton wool, it is named after it.
Marshmallows are made of granulated sugar. Three processing methods are often used to make syrups, namely:
Normal cooking method: This method can be used when the raw material has a high proportion of granulated sugar and a low proportion of invert sugar and starch syrup.
Semi-cooking method: Use this method when the ratio of granulated sugar in the raw material is low, and the ratio of starch sugar or invert sugar is high.
Low-temperature processing method: When the raw material sugar content is extremely low, there is no need to dissolve the sugar at high temperature, which can reduce the waiting time for cooling and mixing with gelatin.
In summary, the editor of Marshmallow extruder tells: a brief introduction to the relevant knowledge about the production principle of marshmallows.