Citation
Sharifah Samsiah Mohamed, . Methods of sweet making. pp. 9-12. ISSN 0127-4171
Abstract
Sucrose and glucose syrup are the basic materials used to make hard boiled sweets. There are three main production methods namely open pan vacuum cooker and continuous cooker. Each method requires a different ratio of sugar to glucose to get the best results. Careful inspection and monitoring is necessary in their preparation to avoid sugar crystallization and stickiness which will occur shortly after processing.
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Abstract
Sucrose and glucose syrup are the basic materials used to make hard boiled sweets. There are three main production methods namely open pan vacuum cooker and continuous cooker. Each method requires a different ratio of sugar to glucose to get the best results. Careful inspection and monitoring is necessary in their preparation to avoid sugar crystallization and stickiness which will occur shortly after processing.
Additional Metadata
| Item Type: | Article |
|---|---|
| Additional Information: | 1 ill.; 2 ref. Summary (En Ms) |
| AGROVOC Term: | PRODUCTOS DE CONFITERIA |
| AGROVOC Term: | SUCROSA |
| AGROVOC Term: | JARABE DE GLUCOSA/ PROCESAMIENTO |
| Depositing User: | Ms. Norfaezah Khomsan |
| Last Modified: | 24 Apr 2025 05:55 |
| URI: | http://webagris.upm.edu.my/id/eprint/20135 |
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