Good Morning …
We took Trail with Roasted Peanut
62 gm Water
35 gm granulated Sugar
4 gm sodium bi carbonate
2 gm dextrin
heat up to 75 degree calcius
2 nd step.
wheat Flour 60g
Modified starch 40 g,
Peanut qty 500g added sugar solutn 40 g in 6 step and dispersion of bulking agent ( wheat Flour + Modified starch ) in coating pan
then Heated 150 degree for 15 minute .
- after taste is full of sweetness.
- expansion of starch is not up to mark.
- crunchiness and texture is slightly hard
what should be perfect range of applied sugar solution.
what can we do for perfect expansion of starch to increase crunchiness and texture
Please find the attached pic