Add 25 kg of cornmeal to the iron pan and mix it with 50 g of amylase. Once well combined, add 53 kg of cold water and stir thoroughly using a spatula or wooden stick until the mixture is smooth. Let it sit for a while before regenerating. After cooking the corn porridge, transfer it into a large tank and add 23 kg of cold water. Wait until the temperature of the porridge drops to 70°C, as measured by a thermometer. Then, add another 50 g of amylase and stir with a wooden stick to begin the saccharification process.
Once the porridge has been fully saccharified, filter the mixture to extract the liquid. Pour all the filtered juice into a pot and heat it over high flame to thicken the syrup. When the consistency becomes similar to squid-like texture, reduce the heat to low. Continue cooking until the syrup reaches 35° Baumé, as measured by a concentration meter. At this point, stop heating and use a stick to check if the syrup forms long threads—this indicates it's ready.
Pour the filiform syrup into a shallow pan and place the pan inside a larger container filled with cold water to cool the starch quickly. Allow it to cool until it's no longer hot or sticky. Once cooled, remove it from the pan and stretch it out. The elongated sugar mass is then wrapped around wooden poles that have been dipped in mature oil. Using double-hand grips, pull and fold the sugar repeatedly, gradually turning it from dark brown to white, transforming it into traditional stove sugar.
Finally, place the pulled sugar on a chopping board and cut it into thin strips using a knife. Roll each strip in previously fried sesame seeds to create the final product—sweet, crunchy, and ready to be enjoyed as a classic sugar stick.
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