Making candy which one to use the thermometer

Candy variety, taste good, deeply people's love. Can take atmospheric boil sugar fluid system, temperature control at 165 ℃, but also control the reducing sugar content in 9 ~ 15%. Because of reducing sugar, candy easy bibulous, hair Yang, unfavorable to preserve. Boil sugar concentration of 97. Out of the pot more than 5%. Sugar liquid temperature between 120 ~ 110 ℃, add citric acid mixture seasoning and pigment and so on, beaten, and fast. Mix mix temperature to control good, because the temperature is too low, difficult to mix mix; Too high, produce the invert sugar, camel darker, influence the product quality. Sugar when cooled to about 85 ℃ immediately into a strip. Because the massecuite at 85 ℃ plasticity is best. So make candy must use thermometer, instrument below introduce you to a thermometer: PT2005G a thermometer, product name: stainless steel, pointer thermometer thermometer thermometer thermometer, oven thermometer, food, household use areas: family, hotel, food, food, beverages, oven, oven and so on three, specification description: models: PT2005G types: hot shell bimetallic thermometer structure: axial type material: the SS304 stainless steel surface diameter: 50 mm heat pipe diameter: 3. 8 mm heat pipe length: 127 mm temperature range: 0 - 300 ℃ accuracy: & plusmn; 1. 5% table: glass, product characteristics: four triangular clip is fixed, the scene show temperature, intuitive and convenient; Safe and reliable, long life, fast reading. Five, the use matters needing attention: the thermometer when use generally on the food, so attention should be paid to clean up and check, regularly test the measured values. Six, service is introduced: the product we can also be customized according to your requirements, the corresponding parameters can be customized according to your need, triangle clip fixed, in use.