ice cream lollipop on sales introduces the classification of lollipops
Nov 08,2021
How much do you know about the classification of lollipops? Follow the editor of ice cream lollipop on sales to get a brief look!
1. Hard lollipops: The tissue surface of the crispy candy should be bright and transparent, non-stick wrapping paper, free of large bubbles and impurities; crispy candy should be white in color or have the color and luster that the variety should have, crisp and non-sticky. Non-stick paper, uniform pores in the profile.
2. Milk lollipops: colloidal candy should have a smooth surface, fine and smooth taste, moderate hardness, non-sticky teeth, non-sticky paper, and elastic; non-colloid candy has a fine surface profile, uniform crystals, and no roughness. Moderate hardness, no sticking to teeth, no sticking to paper.
3. Creamy lollipop: colloidal candy with smooth surface, fine and smooth taste, soft and hard palatability, non-sticky to teeth, non-sticky to paper, suitable for chewing and no impurities.
4. Sandy candy: smooth surface, fine taste, lubricating, moderate hardness, uniform profile, fine crystals, no sticking to teeth, no sticking to paper, no roughness, no impurities.
5. Soft lollipops: agar-type candy, moderately soft, non-sticky, no hard skin, in which the crystal soft candy is bright and transparent, not soft, and slightly elastic. The surface of the colorful soft candy is densely covered with fine sugar, which is cool The layer is uniform, tender and refreshing; the sugar body is semi-transparent, and the sorghum glutinous rice is elastically stretchable, and it can be retracted to its original shape when it is stretched halfway.
The above is the introduction of ice cream lollipop on sales editor: a brief introduction to the classification of lollipops.
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