| 配方类型： |
FOODS AND BEVERAGES |
| 配方组成： |
granulated sugar/55
thin boiling starch(No.50-60)/11 1/2
"nulomoline"/10
com syrup(42 C.E.)/40
B) water/55
A) water/55
C) cream of tartar/1/8 |
| 配制方法： |
mix part A.set aside. place part B in kettle with double action stirrers and bring to boil. add part C. add starch /water mixture in a fine stream. keep boilong. cook and stir, applying 80-90 lb of steam pressure. cook to a good sting or sheet. turn off add color and flavor as desired. mix well.
cast batch into dry starch tempered to 110-130 F. sprinkle starch over suface. transfer to drying room tempered to 125-135 F, or leave in starch inpression at normal room temperature for 2-3 days. when firm, remove jellies from starch, moisten with steam or water, and sand with sugar crystals. |
|
