NEWS

Release time:

2024-03-07

First of all, in order to obtain better crispness, it is best to press holes in this puffed food in advance, so that the oil absorption can be slightly higher. Secondly, the syrup used to impregnate the puffed food may be a syrup of 30 to 80 degrees Brix. If the Brix is below 30 degrees, the water is too much, so that the puffed food is wet, so that it can not be made into crisp products. On the contrary, if the Brix is 80 degrees or more, it is difficult to soak the syrup, and the process properties are poor. The syrup can be pre-mixed with seasonings, fragrances, pigments, etc. as needed. The dipping time is related to the brix and temperature of the syrup. The dipping time can be selected according to the coordination of these conditions, and it is generally 1 to 20 seconds. The water after immersion can be treated with a centrifuge for a few seconds, the best treatment is 5 seconds. From the water after drying, available 60~150 DEG C heating drying. Above 150 ° C., it is easy to scorch, and if the temperature is less than 60 ° C., drying takes too much time, so it is preferable to perform hot air drying at a temperature in the above range.

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