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HARD CANDY •Almost consist of sugar, addition small amount of coloring & flavoring agent •Example : Peppermint sticks, fruit drops, clear mints •Product.

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Presentasi berjudul: "HARD CANDY •Almost consist of sugar, addition small amount of coloring & flavoring agent •Example : Peppermint sticks, fruit drops, clear mints •Product."— Transcript presentasi:

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2 HARD CANDY •Almost consist of sugar, addition small amount of coloring & flavoring agent •Example : Peppermint sticks, fruit drops, clear mints •Product in market  Fox, Formula Bon Free, Relaxa, etc

3 ROCK CANDY •Almost pure sugar •Contains large sugar crystals attached to on another. It’s made in a way similar to other candy recipes - the water and sugar are boiled first and then cooled slowly, without stirring, causing large crystals to form on a string or stick which provides a foreign object that they can cluster on. •The oldest & purest of candy. Originally used as medicine.

4 MAKING ROCK CANDY WHAT YOU NEED ??? •4 cups sugar 2 cups water • a small saucepan• a wooden spoon • a candy thermometer• a small, clean glass jar• a measuring cup • cotton string • a weight to hang on the string (such as a screw or galvanized washer)• waxed paper• a pencil (to suspend the string in the jar)

5 MAKING ROCK CANDY •Boil the water •Dissolve sugar into water  stir solution  until bright •Remove solution  transfer into jar  jar closed with waxed paper •Ikat pemberat pd salah satu ujung tali&ikat ujung lain pd bag tengah pensil  celupkan pd lart gula  pindahkan  taruh pd waxed paper  biarkan •Pd akhir minggu kristal akan terbentuk

6 BASIC RECIPE HARD CAnDY •2 Cups sugar •2/3 Cups light corn syrup •3/4 Cups water •oil flavors (optional) •color (optional) •In a saucepan, blend sugar, corn syrup, water and coloring. •Bring to a boil over high heat, until mixture reaches 298º F (147,78 0 C). •Remove pan from heat. Allow to stand until bubbles have simmered down. •Add flavoring. Stir to blend. Mold into desired shapes

7 SHINY HARD CANDY •Terbuat dr bhn pembentuk cair yg terdiri dr plg tidak 1 gula alkohol yg bukan gula alkohol monosakarida, air dan senyawa asam •Diproses pd suhu yg tdk menyebabkan hidrolisis gula alkohol o/asam ttpi melarutkan komponen asam pd larutan. •Menghasilkan produk yg transparan & pny nilai transmisi sebesar 47.8% at 450 nm, 50.9% at 550 nm dan 52.3% at 650 nm

8 •Umumnya mengandung gula-gula alkohol seperti Xylitol, Maltitol, Isomalt dan HSH (Hydrogenated Starch Hydrolysate) •Digunakan dngn kadar 15%  hny memberikan kalori sebanyak 4 kal/g •Dpt meningkatkan kemanisan dan stabilitas hard candy •Direkomendasikan u/ kondisi pemasakan suhu F (165,56 0 C) selama 25 s dlm kondisi vakum •Contoh produk  Formula BonFree SUGAR-FREE HARD CANDY

9 HARD CANDY STORAGE (TAHAN 2 BULAN ATAU KURANG) •Disimpan dlm kemasan kedap udara atau dibungkus scr individual dgn waxed paper •U/ hard candy yg berukuran kecil  taburi dgn ground sugar (bukan gula bubuk) dan simpan dlm wadah yg tertutup rapat • Hindari mencampur permen yg menyerap air (ex.hard candy) dgn permen yg melepas air (ex.fudge)

10 HARD CANDY STORAGE (TAHAN LBH DR 12 BULAN) •Umumnya permen dibekukan dgn baik u/penyimpanan yg lbh lama •Bungkus dgn plastic food wrap atau aluminium foil •Jika siap untuk dimakan, permen dithawing

11 Automatic Continuous Vacuum Cooker

12 Hard Candy Machine

13 Forming Machine High Speed Automatically


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