At first, cantaloupe production was done in Iran and India and then transferred to Europe. In today’s society, plants are effective in various uses, including medicine and blessings in religious cities, which has created employment and entrepreneurship for people. Candy making in Iran is more traditional and using open pots and white sugar. After dissolving and concentrating the ingredients, the resulting syrup is poured into a container and sugar or sucrose molecules are collected and formed around the threads or straws embedded in the container.
At the time of crystal formation, the solution should be completely stagnant and motionless and should not cause any turbulence in the solution and the container. The sucrose crystals produced are known according to the shape produced, which can be called branch candy, straw candy, candy bowl and candy board.
Due to the need for high heat at about 110 ° C to concentrate the sugar solution, which causes caramelization and coloring of sugar (this action is also called inverting), the vegetable juice obtained in this way There are fewer times that can be used in crop production and this reduces the efficiency in crop production. However, if a vacuum cooking pot is used, due to the use of a much lower temperature (about 75 to 85 ° C), the sugar solution is concentrated. Becomes.
Using a hot oil pot is very suitable for candy making, the following benefits can be mentioned: