Appearance Attributes of Hard Candy I. Shape 1. Insure die cavities ...
Appearance Attributes of Hard Candy I. Shape 1. Insure die cavities ...
Appearance Attributes of Hard Candy I. Shape 1. Insure die cavities ...
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<strong>Appearance</strong> <strong>Attributes</strong> <strong>of</strong> <strong>Hard</strong> <strong>Candy</strong><br />
I. <strong>Shape</strong><br />
<strong>1.</strong> <strong>Insure</strong> <strong>die</strong> <strong>cavities</strong> are full<br />
2. Do not over-pull <strong>Candy</strong><br />
3. Maintain and adjust cutters<br />
4. Cool Properly<br />
II. Gloss<br />
<strong>1.</strong> Cook to low enough moisture<br />
2. Pulling<br />
i.) not too hot<br />
ii.) not too much/too little<br />
3. cool rapidly<br />
4. Protect from Moisture<br />
5. Fat Content<br />
III. Color<br />
<strong>1.</strong> Characteristic<br />
2. Light colored candy mass<br />
i.) cooking too long<br />
ii.) delays in processing<br />
iii.) poor corn syrup<br />
iv.) rework too dark<br />
3. Consistent color strength<br />
IV. Cracking<br />
<strong>1.</strong> Equipment surfaces too cold<br />
2. Air too cold before shaping<br />
V. Striping<br />
<strong>1.</strong> Workmanship<br />
2. Avoid cooling<br />
3. Avoid excessive holding<br />
VI. Leakers<br />
<strong>1.</strong> Pliable, evenly tempered candy batch<br />
2. Filling too cold/hot<br />
3. Over-Pulled <strong>Candy</strong><br />
VII. Dustiness<br />
<strong>1.</strong> Use screen too remove fines<br />
2. Avoid excessive abrasion<br />
VIII. Damage<br />
<strong>1.</strong> Pulled can<strong>die</strong>s more brittle<br />
2. Sharp can<strong>die</strong>s more sensitive<br />
3. Pad candy drops<br />
IX. Graining<br />
<strong>1.</strong> <strong>Candy</strong> surface absorbs moisture<br />
2. Apply shine (pulled and acidified can<strong>die</strong>s)<br />
3. Internal graining
Eating Quality <strong>of</strong> <strong>Hard</strong> <strong>Candy</strong><br />
I. Flavor<br />
<strong>1.</strong> True flavors<br />
2. Correct level<br />
3. Must be heat tolerant<br />
II. Acidulation<br />
<strong>1.</strong> Level depends on final product<br />
2. Many acid to choose from<br />
III. Texture<br />
<strong>1.</strong> Avoid roughness and sandiness<br />
2. Honeycomb carefully<br />
3. Avoid air pockets<br />
IV. Freshness<br />
<strong>1.</strong> Fresh ingre<strong>die</strong>nts a must<br />
2. Antioxidants<br />
V. Purity<br />
<strong>1.</strong> Hygiene<br />
2. Items foreign to candy produced,<br />
But not dangerous<br />
3. Metal detectors<br />
4. Personnel attitude most important
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