化學(xué)配方數(shù)據(jù)庫(kù)
| 配方類型： |
FOODS AND BEVERAGES |
| 配方說(shuō)明： |
Tender Cast Starch Jellies (for sanding) (Large Batch) |
| 配方組成： |
Granulated Sugar/55
Thin Boiling Starch (No.50-60)/11.5
"Nulomoline"/10
Cornn Syrup (42 D.E.)/40
B: Water/55
A: Water/55
C: Cream of Tartar/0.125 |
| 配制方法： |
Mix Part A. Set aside. Place Part B in kettle with double action stirrers and bring to boil. Add Part C. Add starch/watr mixture in a fine stream. Keep boiling. Cook and stir, applying 80-90 lb of steam pressure. Cook to a good string or shet. Turn off heat. Add color and flavor as desired. Mix well.
Cast batch into dry starch tempered to 110-130F. Sprinkle starch over surface. Transfer to drying room tempered to 125-135 F, or leave in starch impression at normal room temperature for 2-3 days. When firm, remove jellies from starch, moisten with steam or water, and sand with sugar crystals. |
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