PEARL SUGAR; PROCESS FOR PREPARING PEARL SUGAR

The invention relates to pearl sugar, having a dissolution time at 20 DEG C according to Test A lying between 3 minutes and 8 minutes. The invention further relates to a process for the preparation ofpearl sugar, using a sugar-containing raw material which is brought to a moisture content lying betw...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Hauptverfasser:	DORR TILLMANN, BERNARD JORG, BORGERS ERIC, DE SOETE JOHAN, GOFFIN DIDIER
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	APPARATUS SPECIALLY ADAPTED THEREFOR BAKERY PRODUCTS BAKING CHEMISTRY EDIBLE DOUGHS FOODS OR FOODSTUFFS HUMAN NECESSITIES METALLURGY PRESERVATION THEREOF PRODUCTION OF SUCROSE SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS SUGAR INDUSTRY THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	The invention relates to pearl sugar, having a dissolution time at 20 DEG C according to Test A lying between 3 minutes and 8 minutes. The invention further relates to a process for the preparation ofpearl sugar, using a sugar-containing raw material which is brought to a moisture content lying between 0.5 and 4.0 wt.%, an average size of between 0.40 and 1.20 mm, and whereby at most 2 wt.% of particles have a size of at most 0.20 mm. 本发明涉及珍珠糖，根据测试A，在20℃的溶解时间为3分钟和8分钟之间。本发明进步涉及用于使用含糖原料制备珍珠糖的方法，所述含糖原料的水分含量调节为0.5wt.％和4.0wt.％之间，平均尺寸为0.40mm和1.20mm之间，并且其中最高2wt.％的颗粒具有最高0.20mm的尺寸。