this is not necessarily true, some need to be instant, and some need to be casserole. Let me give you an example: For example, if you make bubble tea, pearls need to be cooked in advance and soaked in cold water, and milk tea needs to be heated all the time. Of course, there is special equipment. When guests need it, they will put pearls into milk tea. This kind is popular. If it is professional, it is to cook black tea first, then the guests come, then mix the black tea and creamer on the spot and add pearls.

in short, different things are done differently.

equipment of the sugar store: large and small mixers and grinders, filter steel mesh, filter cloth mesh, stainless steel pan for sugar water, stainless steel shovel, stove, desk and chair, dishes and spoons.

varieties of sugar water: walnut paste, sesame paste, almond paste, peanut paste, mung bean paste, red bean paste, tremella eggs, coconut juice chirp, coconut juice taro sago, gingko Yiren yuba, bean paste glutinous rice balls, mashed glutinous rice balls and candied glutinous rice balls. (You can also add glutinous rice balls to other sugar water to increase the fee). It can be cold or hot. Whatever the guests like.

business philosophy: the food should be kept level, the place should be clean and tidy, and the price should be reasonable. (Be careful that desserts are easy to attract flies and cockroaches.)

Production process: The raw materials should be ground once more and then filtered in the mixing and grinding process, and the coarse particles should be reground to make the desserts smooth.

The master who makes sugar water is going to recruit. When he makes it, you'd better learn it yourself, so you're not afraid of him running away, hehe. There is competition in all walks of life. In addition, be more polite to others at ordinary times, and don't have the boss's shelf, hehe.

I wish you success.