HARD CANDY Almost consist of sugar addition small

HARD CANDY • Almost consist of sugar, addition small amount of coloring & flavoring agent • Example : Peppermint sticks, fruit drops, clear mints • Product in market Fox, Formula Bon Free, Relaxa, etc

ROCK CANDY • Almost pure sugar • Contains large sugar crystals attached to on another. It’s made in a way similar to other candy recipes - the water and sugar are boiled first and then cooled slowly, without stirring, causing large crystals to form on a string or stick which provides a foreign object that they can cluster on. • The oldest & purest of candy. Originally used as medicine.

MAKING ROCK CANDY WHAT YOU NEED ? ? ? • 4 cups sugar 2 cups water • a small saucepan • a wooden spoon • a candy thermometer • a small, clean glass jar • a measuring cup • cotton string • a weight to hang on the string (such as a screw or galvanized washer) • waxed paper • a pencil (to suspend the string in the jar)

MAKING ROCK CANDY • Boil the water • Dissolve sugar into water stir solution until bright • Remove solution transfer into jar closed with waxed paper • Ikat pemberat pd salah satu ujung tali&ikat ujung lain pd bag tengah pensil celupkan pd lart gula pindahkan taruh pd waxed paper biarkan • Pd akhir minggu kristal akan terbentuk

BASIC RECIPE HARD CAn. DY • • • 2 Cups sugar 2/3 Cups light corn syrup 3/4 Cups water oil flavors (optional) color (optional) In a saucepan, blend sugar, corn syrup, water and coloring. • Bring to a boil over high heat, until mixture reaches 298º F (147, 780 C). • Remove pan from heat. Allow to stand until bubbles have simmered down. • Add flavoring. Stir to blend. Mold into desired shapes

SHINY HARD CANDY • Terbuat dr bhn pembentuk cair yg terdiri dr plg tidak 1 gula alkohol yg bukan gula alkohol monosakarida, air dan senyawa asam • Diproses pd suhu yg tdk menyebabkan hidrolisis gula alkohol o/asam ttpi melarutkan komponen asam pd larutan. • Menghasilkan produk yg transparan & pny nilai transmisi sebesar 47. 8% at 450 nm, 50. 9% at 550 nm dan 52. 3% at 650 nm

SUGAR-FREE HARD CANDY • Umumnya mengandung gula-gula alkohol seperti Xylitol, Maltitol, Isomalt dan HSH (Hydrogenated Starch Hydrolysate) • Digunakan dngn kadar 15% hny memberikan kalori sebanyak 4 kal/g • Dpt meningkatkan kemanisan dan stabilitas hard candy • Direkomendasikan u/ kondisi pemasakan suhu 3300 F (165, 560 C) selama 25 s dlm kondisi vakum • Contoh produk Formula Bon. Free

HARD CANDY STORAGE (TAHAN 2 BULAN ATAU KURANG) • Disimpan dlm kemasan kedap udara atau dibungkus scr individual dgn waxed paper • U/ hard candy yg berukuran kecil taburi dgn ground sugar (bukan gula bubuk) dan simpan dlm wadah yg tertutup rapat • Hindari mencampur permen yg menyerap air (ex. hard candy) dgn permen yg melepas air (ex. fudge)

HARD CANDY STORAGE (TAHAN LBH DR 12 BULAN) • Umumnya permen dibekukan dgn baik u/penyimpanan yg lbh lama • Bungkus dgn plastic food wrap atau aluminium foil • Jika siap untuk dimakan, permen dithawing

Automatic Continuous Vacuum Cooker

Hard Candy Machine

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