The principle of making marshmallows:

The principle of making marshmallows is to use high temperature (about 150 degrees or more) to melt the sugar into a liquid state, and then use a high-speed rotating centrifuge to melt the melted sugar into a liquid state. The white sugar liquid is thrown out through the micropores on the centrifuge, and cools into filaments after encountering air. The shell of the marshmallow machine does not rotate.

These thin sugar filaments are pulled and wound into a cotton-like velvet shape by the high-speed rotating rotor in the center of the shell, and they become marshmallows. The maker uses a bamboo stick as the center to wrap the marshmallows. When it goes up, it turns into a marshmallow.

Marshmallows are made of granulated sugar. Three processing methods are often used to make syrup, namely:

Normal cooking method. When the raw material has a higher proportion of granulated sugar, invert sugar This method can be used when the ratio of starch syrup to starch syrup is small.

Semi-cooking method is used when the proportion of granulated sugar in the raw materials is low and the proportion of starch sugar or invert sugar is high.

Low-temperature processing method, when the sugar content of the raw material is very low, there is no need to use high temperature to dissolve the sugar, which can reduce the time to wait for cooling and mixing with gelatin.