Traditional Chinese Fruit candy raw material formula: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Fruit candy raw material formula. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2202 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Fruit candyRaw material formula 100 kilograms of white sugar, 25 kilograms of starch syrup, 0.8 kilograms of citric acid, 0.14 kilograms of fruit fragrance oil, appropriate amount of food coloring, about 30 kilograms of waterProcess flow Add water to white sugar and starch syrup → mix well → heat → boil → dissolve → filter → boil sugar → seasoning → mix → cool → keep warm → draw strips → form → package → finished productPreparation method 1. The white sugar must be completely dissolved, but the amount of water should not be too much, otherwise it will increase the sugar boiling time and energy consumption, and increase the cost. The dissolved sugar liquid must be clear and transparent, but the dissolving time cannot be too long. …
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