Hard candy is based on sugar & syrup with food additive.The types of hard candy include fruit flavor, cream flavor, cool flavor, white control, sand mixing and roasted hard candy etc.
The candy body is hard and brittle, so it is called hard sugar. It belongs to amorphous amorphous structure. The specific gravity is 1.4~1.5, and the reducing sugar content is 10~18%. It dissolves slowly in the mouth and is chewable. Sugar bodies are transparent, translucent and opaque, and some are drawn into mercerized shapes.
Production method: 1. Purchase raw materials and ingredients according to customer requirements; 2. Sugar melting. The purpose of sugar melting is to fully separate the granulated sugar crystal with proper amount of water; 3. Boil sugar. The purpose of boiling sugar is to remove the excess water in the sugar solution, so that the sugar solution can be concentrated; 4. Molding. The molding process of hard candy can be divided into continuous stamping molding and continuous pouring molding.
Store in the condition of temperature is below 25 ℃ and the relative humidity is not more than 50%. Air conditioning is preferred.