Cooking Mixers - Apply to Food
Sweets is defined that Carbohydrate (including granulated sugar, maltose, glucose, syrup) blend with other ingredients such as milk dairy product, grease, nuts, starch, gelatin, flavor, emulsifier, etc; then refine, boil, cool down, and form into vary of shapes and taste .
Sweets can be divided into 6 categories; hard candy, semi fudge, jelly candy, chocolate, chewing gum, and dragée. The above categories are quoted from the "TQF Management Technical Regulations Version 2.0: Confectionery Factory Regulations" provided by the "TQF Association" website.
- Hard Candy means that water content is lower than 6% after cooking and boiling, such as fruit drops, brown sugar, energy bar, granola bar, crunchy bar, and so on.
- Semi-fudge means that water content is between 6%~15% after cooking and boiling, such as nougat, Condensed Milk, Milk Curds, toffee, milk caramel, peanut brittle, Chikki, Pé-de-moleque, sesame candy, Tahin Halva, and so on.
- Jelly Candy means that water content is between 16%~25% after cooking and boiling, also add some starch or hydrocolloid into sweets, such as Les Pâtes de Fruits, fruit pastilles, date walnut candy, Turkish Delight, Lokum, soft peanut bar.
- Whether hard candy, semi fudge or jelly candy could be done perfectly our cooking mixers. With complete mixing, easy control heating and precise temperature control, our cooking mixers become the best machine of confectionery.
Walnut Date Delight