Working with Sugar: the Magic of Crystallization - Wekiva Culinary
Working with Sugar: the Magic of Crystallization - Wekiva Culinary
Oct 17, 2021
wekivaculinary.org
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FROM FIELD TO FACTORY: How Sugar is Made! 🚜✨ ​ Ever wondered how sugarcane becomes the perfect crystal sugar we use every day? 🧐 We’re taking you inside a Modern Sugar Factory to witness the incredible transformation. ​From massive milling machines to high-speed crystallization, see the industrial manufacturing steps that power the world’s sugar industry. This is a deep dive into food technology and industrial automation! 🏭💎 ​Highlights: ✨ Large-scale juice extraction ✨ Advanced purification
3:02
FROM FIELD TO FACTORY: How Sugar is Made! 🚜✨ ​ Ever wondered how sugarcane becomes the perfect crystal sugar we use every day? 🧐 We’re taking you inside a Modern Sugar Factory to witness the incredible transformation. ​From massive milling machines to high-speed crystallization, see the industrial manufacturing steps that power the world’s sugar industry. This is a deep dive into food technology and industrial automation! 🏭💎 ​Highlights: ✨ Large-scale juice extraction ✨ Advanced purification
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♨️ 太妃糖 Toffee 😋 ✅ 食材 Ingredients ： • 180g 淡奶油 whipping cream • 20g 黄油 butter • 100g 白砂糖 sugar • 1g 盐 salt • 50g 水饴 malt syrup / 玉米糖浆 corn syrup • 200g 熟杏仁 roasted almonds ✅ 做法 Steps : 1️⃣ 熟杏仁放入烤箱 90°C 保温备用。 Place roasted almonds in a 90°C oven to keep warm. 🔸 杏仁温度过低会吸收糖浆热量，油脂容易被逼出。 Cold almonds absorb heat from the syrup, causing oil to be forced out. 🔸 温差过大时，糖浆不易粘附，成品无法顺利成型。 When the temperature difference is too large, the syrup cannot adhere well and the mixture fails to form properly. 2️⃣
0:42
♨️ 太妃糖 Toffee 😋 ✅ 食材 Ingredients ： • 180g 淡奶油 whipping cream • 20g 黄油 butter • 100g 白砂糖 sugar • 1g 盐 salt • 50g 水饴 malt syrup / 玉米糖浆 corn syrup • 200g 熟杏仁 roasted almonds ✅ 做法 Steps : 1️⃣ 熟杏仁放入烤箱 90°C 保温备用。 Place roasted almonds in a 90°C oven to keep warm. 🔸 杏仁温度过低会吸收糖浆热量，油脂容易被逼出。 Cold almonds absorb heat from the syrup, causing oil to be forced out. 🔸 温差过大时，糖浆不易粘附，成品无法顺利成型。 When the temperature difference is too large, the syrup cannot adhere well and the mixture fails to form properly. 2️⃣
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