Polishing candy is a kind of candy product made using candy, nuts and other foods as the core body. The core body is rolled with icing or chocolate, dried and then polished.
1. Polishing sugar process characteristics
Polishing sugar has external factors that other candies lack. Except for the syrup used as raw material, polishing sugar does not require boiling, which is a cold operation process.
All polishing sugar manufacturing methods can be divided into two steps: the manufacture of the core and the shell manufacture. Polished candy is made under specific temperature and pressure.
2. Polishing sugar process principle
Cores with different properties can be made into green bodies from other candies, processed nuts, preserved fruits, various chocolates, edible desserts, etc., can be directly used as green bodies.
The green body is placed in a rotating polishing pot or a sugar-coated pot. Due to the friction of the pot wall and its falling force, the green body always rolls evenly at the lower part of the rotating bank, and then an appropriate amount of syrup and sprinkles are poured on the rolling body. Put in a proper amount of powdered sugar, or drizzle with chocolate slurry, so the syrup and powdered sugar or chocolate sauce will quickly adhere to the body’s surface. Repeat this process; the syrup, powdered sugar or chocolate slurry being poured on gradually thickens, and the body gradually becomes larger until it reaches the required requirements.
3. Basic techniques of polishing sugar
(1) Basic technology of sugar-coated polishing sugar
The syrup added in the polishing sugar manufacturing process is counted as sugar and as a binder. The purpose of each application of the syrup is to make the surface of the green body sticky so that when powdered sugar is sprinkled, the powdered sugar can be moist. Live.
Therefore, the amount of syrup and powdered sugar added each time must be appropriate so that the syrup can just wet all the bodies in the rotary pot. The powdered sugar can ensure that the body is just wholly glued and the surface is slightly dry without remaining.
The amount of syrup and powdered sugar added each time may need to be strictly controlled. In particular, the amount of syrup should not be too much. If it is too much or the sticky powdered sugar is too thick, it is easy to cause a loose body phenomenon.
If you want to make larger particles or use nut cores to make polishing sugar, you must apply a gel coat layer before sizing the powdered sugar. Generally, the glue is made by mixing Arabic gum, granulated sugar, starch syrup, or prepared by dextrin, granulated sugar and starch syrup (ratio: gum arabic: sugar: starch syrup: water should be 1:2:2:5).
If you want to emit light, you must polish. The raw materials for polishing sugar glazing generally use edible stearic acid or beeswax, gum arabic and shellac. The process is also completed in the polishing pot. After the sugar particles to be polished are taken out from the oven, they are cooled and put into the rotating pot. Inside, pour a little gum arabic first, and when the glue is slightly dry, rub stearic acid or beeswax against the sugar granules 8 to 10 times, and let it roll and rotate for 2 to 3 hours to show the lustre. Some varieties are also polished with Brazilian palm wax or liquid wax.
(2) Technical requirements for coating and forming of polished chocolate sugar
The chocolate coating is to spray hot chocolate slurry when the core is turned in a rotating pan, and it is distributed on the surface of the body under continuous rolling. When the temperature of the slurry starts to drop, the body solidifies to form a thin layer. Thicken, when the thickness or product weight requirements are reached, Polishing is performed. Therefore, to successfully carry out chocolate coating, the following conditions must be met:
①The environment temperature of the layer should be between 15～18℃, and the relative humidity should be 45～55% so that the core body can be kept firm. The core body oil containing nuts will not tolerate dialysis to the surface.
②The chocolate slurry should be kept warm, and the temperature should maintain at 35～38℃, but no temperature adjustment is required.
③The temperature of cold air blowing in during coating should not exceed 18℃, and the temperature of cold air during Polishing should be eight～13℃, not exceeding 13℃.
④ The speed of the Chocolate Polishing Machine should be between 24 and 30 pm, not too fast. If the rate is too short, friction heat is easily generated when the core material is rolled and turned, resulting in slow coagulation of the chocolate, uneven distribution, and challenging to adhere to the core’s surface.
⑤There are a series of round ribs on the polishing pot’s inner wall, which extends from the front to the back of the pool to help the product turn and not to slide to reduce the polishing time.
⑥The coating pan must be equipped with an adjustable air duct device opened when blowing is needed and closed when not required.
4. Polishing sugar production process
(1) Production process
The polished sugar core body’s properties are divided into soft and hard, so the manufacture of the shell layer also varies slightly with the properties of the core body. Generally, the following processes are required:
①Pre-coating. For some core blanks that are not easy to preserve, especially those containing a large amount of fat, to avoid oil seepage, a layer of colloid or powder is applied to the heart’s outer layer to protect it and facilitate the coating of syrup or chocolate slurry.
②Coat with syrup or chocolate. This is to process the candy further to achieve the required thickness.
③Brightening. Increase the whiteness of the thick core body so that the final product has an exact colour.
④ Use syrup or chocolate to trim the sugar’s surface and fill the uneven part of the sugar surface to make it have a smooth surface.
⑤ Polishing. The sugar granules are coloured and polished so that the product has bright colours and shiny lustre.
In each process, it is necessary to repeat the drying and control the temperature.
(2) Points to note
① Spreading syrup, powdered sugar or chocolate slurry is an essential process in the manufacturing process of polishing sugar, especially the syrup or chocolate slurry applied in the final Polishing should not be too thin or too thick. The syrup’s concentration, the chocolate syrup The rheology of the material must be appropriate to ensure fast and even coating.
②The temperature of the syrup or chocolate and the temperature of the sugar should be adequately controlled. The temperature of the syrup, chocolate slurry and sugar granules is not appropriate. It is easy to cause spots on the uneven surface and lose smoothness and brightness. Maintain a specific temperature and humidity in the production workshop.