Among the sweets loved since childhood, sweets rightfully hold the palm of honor. Caramel, fondant, praline, chocolate, marmalade, with and without filling, sweets are varied in taste, appearance and composition.
Instructions
Step 1
Sweets have not only a classification by type, but even their own structure: for example, the unglazed part of a candy is called its body, a pattern or sprinkling on the surface - a cap, a filling … this is the filling.
Step 2
The body of the candy is cooked from the candy mass: molasses, granulated sugar, fat and oil mixture, sometimes milk. The recipe is rarely advertised by companies, but for homemade candy with nuts you will need: 300 grams of powdered milk, 0.5 cups of cocoa, 50 grams of butter, 0.5 cups of cream and the nuts themselves.
Step 3
The production technology at the enterprise and at home is, in principle, similar. Grind butter, sugar and cream and bring to a boil. In order for the sugar not to melt, but to dissolve, a coil and hot steam are used in production, a mixer mixes the ingredients, and the dosage is measured with a plunger dispenser.
Step 4
It is very important that there are no lumps and clots left in the mass. At home, you need to use a large sieve; in industrial conditions, the thick mass is passed through a choke and filtered using a mesh filter.
Step 5
If you want to make a candy like fondant, you need to whip the mass and evaporate the excess moisture, for this the mass is sent to the lipstick beating machine, where it cools down and whipped with the blades of the unit with the help of funnels. The sugar crystallizes, the fine precipitate is evenly distributed throughout the mass by the same machine, after which the future candy is sent to the formatting workshop.
Step 6
You can shape the candies at home using a large pastry syringe after the nuts have been added to the mass. If the mass is thick, it can be rolled up and cut into candy.
Step 7
In the shops, sweets are formed in two ways: either they use a form in which the mass solidifies, or they roll out layers that are cut into the size of the sweets, saturate and glaze.
Step 8
Glazing is perhaps the most wasteful process. The liquid mass is poured onto the formed candy, and its excess is removed with an air stream. About 30% of the glaze is lost.
Step 9
The transporter sends the candies to the refrigerator, where they cool down. After all the manipulations, the candies can be packaged.
