There are 25 50g lollipops. The weight of 60 lollipops is 1 16g, and each lollipop is about 2g. There are 1 1 different lollipops, which are milk, strawberry milk, mango milk, yogurt, milk tea, lemon, cantaloupe, cola, peach, grape and orange.

Two-price lollipops are not only unique in taste, but also beautiful in shape. There are all kinds of cute three-dimensional patterns of small animals on the surface of lollipops, which is very fun. Common patterns are little girls, giraffes, whales, birds, penguins, elephants, sheep and so on. And printing patterns is just to make everyone happy.

Classification of lollipops:

Hard lollipop: the tissue surface of hard and crisp candy should be bright and transparent, free of sticky wrapping paper, big bubbles and impurities; Crispy sugar should be white or have the proper color of this variety, crisp, non-stick to teeth and paper, with uniform pores in the cross section.

Milk lollipop: Colloidal candy should have smooth surface, delicate taste, moderate hardness, non-stick teeth, non-stick paper and elasticity; Non-chewing gum candy has fine surface contour, uniform crystallization, no roughness, moderate hardness, and no sticking to teeth and paper.

Cream lollipop: Colloidal sugar with smooth surface, delicate taste, palatable soft and hard, non-stick teeth and paper, palatable chewing and no impurities; Sandy candy, smooth surface, delicate taste, lubrication, moderate hardness, uniform and delicate crystal section, non-sticky, non-sticky, non-rough, no impurities.

Soft candy lollipop: agarose, moderate hardness, non-sticky hands, no hard skin. Among them, crystal soft candy is bright and transparent, neither soft nor soft, and slightly elastic. The surface of colored fudge is densely covered with fine sugar, with even layers, soft and refreshing.

The sugar body is translucent, and the sorghum inside is elastic and stretchable, and can be shrunk back to its original state after being stretched by half; Gelatin candy has smooth and delicate surface, no wrinkled skin and bubbles, elasticity and soft entrance.