| Learn about Types of caramel | |
Learn about Types of caramelCandy è a food typically prepared with sugar. Candy è with boiling sugar. Pu ò consume liquid, that tan è the crate of candy that is added above the inner as solid. Food Candy solidified in the mouth usually leaving undo. We ò à è tender add flavors of fruits, herbs and seasonings. There are also sugar-free candy, sweeteners get a sweet taste without obesit à or damage your teeth. The latter are made especially to people in the scheme (e.g., diabetes). Chemically, è used in various ways in the manufacture of food additive, also known as E150. For é and ancient times due to human beings need à to find lalimento clear and provide energy for their long journeys, began to mix honey with certain cereals and fruit pulp then to lead, then with the discovery of sugar could result in what is now known as solid candies è.Rather than sugar, gi à made cakes from other substances, such as honey, ginger and licorice. The candy was invented in the 1820s è. There are many types of candy: normal, Massif, with lollipops, chocolate, chewing gum, gelatin, cotton candy, chocolate, fruit, liquorice, sugar, spicy, garlic, bad taste, the colors stain, etc.. In the latter case, she used to make jokes; mainly in the Carnival, or in each December 28 (the innocents day). In the industrial production of sweets are often used as raw sugar, glucose and water, which are combined in the correct proportions, to create a syrup (syrup) which is then cooked at high temperatures. A fast evaporation produces the Elimination of water in the boiled syrup with a paste of candy that can be shaped in different ways. Following cooling causes the crystallization of the mass and is the actual candy to give rigidity, which makes it suitable for its packaging. Depending on the final result to the one or the other way can be named of the solvent (water or milk) and the recipe. If it is made with milk, reacting with the proteins created it cyclic organic resources that provide new flavors, to give the Maillardreaktion. The final quality depends on the temperature, which is cooked in the sugar syrup, as well as the presence of acids while cooking (e.g., the addition of vinegar in the Orientale syrup results a less viscosity product). The presence of a dissolved substance in a liquid increases its boiling point, and therefore more percentage of sugar has dissolved, will rise above the boiling temperature. But, if the mixture is heated, the water boils evaporates and and increases the concentration of sugar, thus This will make him more increase the boiling point of the mixture. This relationship is predictable and wore a temperature is achieved the desired sugar concentration in concrete mixing. Hard generally at higher temperatures (greater concentration of sugar) and candy are stiff, while the lower temperatures produce softer sweets. A thermometer is recommended to control the temperature. For more information about the boiling points and the name, see syrup. You can be found in the shops of sweets, pastries or the candy or the bomboner. It is common to have bright colored packaging, and candy, even to have can many colors be. Other techniques are also, to make them different to the rest of for example do they bite in chewing gum, used or set a floor to include to get them). It is curious to note that in countries such as Venezuela, it chupeta in this case and in the cases is called, as they peacemakers be called while in Colombia Peru, popular colombina or Bon Bon-skulk is called; the last name because the Colombian brand of candy. In the United States in North America they are called the lollipop, also called in some countries by Latin America. Caramel Apples, Plus Size Clothing, Übersetzung Englisch, Meteo France, http://smuth123.blogetery.com | |