corn syrup

Descripción del producto

Name Index Cause analysis Soft candy DE : *5 *0 Dry Solids : *5.0% *5% pH : 5.0 6.0 Boiling temperature : **5 **5 Choosing moderate pH is to control the flexibility Crisp candy DE : *2% *8% Boiling temperature : **0 **0 pH4.6 6.0 Dry Solids : *5.0% *5% Low DE may cause low boiling temperature, result in less brightness Milk candy DE : *5 *2 Boiling temperature : **8 **8 pH : 4.6 6.0 Dry solids : *5.0% *5% It is better to choose low pH; Too high pH may cause poor tenacity Hard Candy DE : *0 *8 Boiling temperature : **0 **0 pH : 4.6 6.0 Dry solids : *5.0% *5% Boiling with fire may change the color Moulding Candy DE : *0 *6 Boiling temperture : **0 **0 pH : 4.6 6.0 Dry solids : *5.0% *5% This product is favourable for Moulding process. It is hard to demould with low DE. It is hard to keep the proper shape under the condition of high DE and high boiling temperture. Maltose candy DE : *8 *5 Boiling temperature : **0 **0 pH : 4.6 6.0 Low DE and low boiling temperture are better for controlling process time and increasing output. Too low temperture