(1) Gabatarwar samfur

Tafarnuwa tana da kyau a cikin rayuwarmu ta yau da kullun.Yana da wadataccen abinci mai gina jiki.Ba wai kawai ya ƙunshi calcium, phosphorus, iron da sauran ma'adanai ba, har ma yana dauke da bitamin da yawa, kuma yana da tasirin detoxification da rigakafin cututtuka.Amma yana da wari na musamman wanda wasu ba za su iya karba ba, musamman yara.Sai mu hada garin tafarnuwa da garin shinkafa da sauran kayan da ake bukata domin yin waken soya, sannan mu nade wani cokali mai yatsa, wanda hakan yana matukar raunana dandanon tafarnuwa, ta yadda yara za su rika cin tafarnuwa a lokacin da suke cin abinci, hakan zai hana kamuwa da cututtuka da kuma kawar da guba. .

(2) Babban kayan aiki

Babban kayan aiki don samar da crisps na tafarnuwa sune na'ura mai suturar sukari, injin hadawa foda, wanka na ruwa, kejin gasasshen rotary da injin colloid.

(3) Formula

(1) Tsarin foda mai hade

Garin Shinkafa 30% Sitaci 10%

Gari 15% Farin Sugar 30%

Tafarnuwa 15%

(2) Kayan girke-girke na ruwa

Dangane da maganin sukari, sukari: ruwa = 1: 1

Ginger foda 1.5%.Chili foda 0.5%

Allspice 15%.Pepper 0.5%

Gishiri 1.5% Soda 4%

(3) Girke-girke na Chocolate Sauce

Cocoa Powder 8% Cikakkiyar Milk Foda 15%

Madadin Cocoa 33% Vanillin, Lecithin Dace

Farin sukari 44%

(4) Tsari ya kwarara

ruwa sugar

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Popping shinkafa → kafa → samfurin da aka gama → kumfa → tacewa cakulan → jifa da tsayawa → gogewa → samfurin da aka gama

↑ ↓ ↓

Hadaddiyar foda Insulation

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tare da cakulan miya

(5) Abubuwan aiki

1:Compounding: Za a zuba zuma kashi 3 a cikin ruwan tafasasshen ruwa guda 1, sai a jujjuya su daidai, ta yadda zumar ta narke gaba daya a cikin ruwan, kada hankalinta ya yi yawa.

2:Shirya ruwan kayan yaji a zuba ruwa 1 da farin sugar part 1 a cikin tukunyar ya narke, sai a zuba garin ginger kadan, garin kamshi guda biyar, garin chili, gishiri da sauran kayan abinci, sai a tafasa, kuma tafasa don minti 5.Ki zuba barkono ki jujjuya sosai, sannan a cire daga zafin rana don kawo zafin ruwan kayan yaji zuwa dakin da zafin jiki, a zuba a cikin ruwan soda, a ci gaba da motsawa har sai gaba daya.Ana shirya ruwan soda ta hanyar narkar da adadin soda da ake bukata tare da ruwa kadan.

3:hadawa da hadadden powder sai azuba rabin kayan fulawa da sugar powder da garin shinkafa a cikin hadawar bokiti ko wani akwati sai azuba garin sitaci da tafarnuwa sai a fara dahuwa sosai sai azuba sauran fulawa da powdered sugar da garin shinkafa shinkafa. gari, Mix da kyau.

4:Forming Sai azuba popcorn a cikin injin din sugar din sai a kunna sai azuba ruwan zuma kadan kadan sai azuba ruwan abarba sai azuba akai-akai akan popcorn har saman ya rufe da zuma mai sheki.Sa'an nan kuma a yayyafa wani siririn fulawa na fili a saman don haɗa fulawar a saman.Bayan an juye kamar minti 2 zuwa 3 sai a zuba ruwan kayan yaji a karo na biyu, sannan a rika yayyafa masa foda da kayan yaji a madadin har sai an hada foda.har sai an yi amfani da foda.Gabaɗaya, bayan ƙara foda na fili sau 6-8, ana jujjuya injin ɗin da ke rufe sukari na ƴan mintuna kaɗan, kuma kwanon yana shirye don nannade da girgiza.Ana sarrafa duk aikin gyare-gyaren don kammalawa cikin mintuna 30-40.Bar tukunyar don minti 30-40.

5: Yin burodi Sanya samfurin da aka zagaye a cikin gasasshen lantarki ko gasassun kwal.A lokacin yin burodi, ya zama dole don hana yawan zafin jiki da yawa da konewa.

6:Don yin miya cakulan Da farko, zafi da narke man shanun koko a cikin wanka na ruwa a 37 ° C.Bayan ya narke gaba daya, sai a gauraya farar sugar, garin koko, da garin madara.Bayan an gama cakuda sosai, yi amfani da injin niƙa don niƙa mai kyau.Bayan niƙa mai kyau, ƙara lecithin da kayan yaji, sa'an nan kuma aiwatar da tacewa na tsawon sa'o'i 24-72.Bayan tsaftacewa, za a fara saukar da zafin jiki zuwa 35-40 ° C, kuma ana daidaita zafin jiki bayan riƙe na ɗan lokaci.Ana daidaita yanayin zafin jiki zuwa matakai uku: ana sanyaya matakin farko daga 40 ° C zuwa 29 ° C, mataki na biyu yana sanyaya daga 29 ° C zuwa 27 ° C, mataki na uku yana mai zafi daga 27 ° C zuwa 29 ° C. C ko 30 ° C.Ya kamata a rufe miya mai zafi da cakulan nan da nan.

7:Coating Sai ki zuba waken da aka gasa a cikin injin din sugar, ki zuba 1/3 na chocolate sauce a ciki, sai ki girgiza sosai, sai ki zuba sauran cakulan sauce sau biyu, sai ki juye mashin din sugar din na mintuna kadan, zagayen girgiza.Idan ana amfani da na'urar shafa nau'in sukari na chestnut don amfani da miya, ana buƙatar na'urar harbin bindiga.Ƙarƙashin wasu matsi da iska, fesa miya cakulan a zuciyar da aka gasa.Ya kamata a sarrafa zafin miya a kusan 32 ° C, yanayin sanyi ya zama kusan 10-13 ° C, yanayin dangi ya zama 55%, saurin iska kuma kada ya zama ƙasa da 2m/s.Ta wannan hanyar, cakulan cakulan da aka lullube a saman ainihin za a iya ci gaba da sanyaya da ƙarfafawa.

8: Zagaye da ajiyewa Matsar da samfurin tare da miya mai kyau zuwa injin ƙirjin ƙirjin icing na ruwa mai tsabta don zagaye, kuma cire ƙasa mara daidaituwa.Ba ya buƙatar iska mai sanyi don haɗin gwiwa.Ana adana samfuran da aka kammala tare da tasirin zagaye na tsawon kwanaki 1-2 a cikin dakin da zafin jiki na kusan 12 ° C, don haka lu'ulu'u masu kitse a cikin cakulan sun fi kwanciyar hankali, ta haka inganta taurin cakulan da haɓaka haske yayin da suke da ƙarfi. goge baki.

9: Glossing Sanya samfuran cakulan masu tauri da gogewa a cikin na'ura mai ɗaukar sukari nau'in chestnut tare da iska mai sanyi, ƙara babban dextrin syrup da farko lokacin mirgina, sa'annan a rufe samfuran da aka gama.Bayan ya bushe, an kafa fim ɗin fim na bakin ciki a saman.Bayan iska mai sanyi ta busa da jujjuyawa da shafa gabaɗaya, saman zai yi haske a hankali.Lokacin da saman samfurin da aka kammala ya kai wani haske, za'a iya ƙara adadin ruwan larabci mai dacewa don samar da ƙaramin fim na bakin ciki akan saman cakulan da aka goge don sa fuskar ta yi haske.

10:Glazing Saka cakulan da aka goge a cikincakulan shafi kwanon rufikuma ci gaba da jujjuyawa, kuma ƙara wani takamaiman matakin maganin barasa shellac don glazing.An zaɓi maganin barasa na Shellac azaman wakili mai ƙyalƙyali saboda lokacin da aka lulluɓe shi daidai a saman samfurin kuma ya bushe, yana iya samar da fim ɗin uniform, don haka yana kare haske na farfajiyar cakulan da aka goge daga yanayin yanayi na waje Tasirin ba zai shuɗe ba. dan kankanin lokaci.A lokaci guda, bayan ci gaba da jujjuyawa da gogewa, ƙirar kariya ta shellac kanta kuma za ta nuna haske mai kyau, ta haka ne ke haɓaka hasken saman dukkan cakulan da aka goge.Lokacin glazing, tare da haɗin gwiwar iska mai sanyi, maganin barasa na shellac yana da kyau a rufe a saman samfurin da aka gama da shi sau da yawa, har sai an sami haske mai gamsarwa ta hanyar mirgina da shafa, wanda shine samfurin cakulan da aka gama.

Yi amfani da hanyar haɗin injin:

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(6) Abubuwan da ke bukatar kulawa

1:Lokacin da za a shirya ruwan kayan yaji, a kiyaye kada a manna tukunyar ko kuma a zubar da sukari.Idan sukari yana da najasa, dole ne a tace shi.

2: Ya kamata a zabi Popcorn tare da cikakken hatsi.

3:Lokacin da ake zuba ruwan kayan yaji, ya zama mai kyau da kuma uniform.Bayan an yayyafa foda, idan ya manne, sai a raba cikin lokaci.

3:Lokacin da ake amfani da coat ɗin cakulan, zaku iya sanya murhu na lantarki a ƙarƙashin injin rufe sukari don daidaita yanayin zafi, saboda yanayin zafi ya yi ƙasa sosai, miya ɗin cakulan zai ƙarfafa da sauri, girgiza ba zai zama zagaye ba.Amma zafin jiki bai kamata ya kasance mai girma ba, in ba haka ba cakulan zai narke kuma ba za a rufe wake da cakulan da cakulan ba.

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