When boiling, the pH value must be lower than 5.0 to prevent sugar coking and pectin degradation, but it must be higher than 3.6 to prevent excessive conversion of sugar. To achieve this goal, the safest way is to use a buffer, that is, add 0.4 kg of sodium citrate and 0.37 kg of citric acid to the finished product of 100 kg. After adding acid, the pH value drops to 3.2 ~ 3.6, which is just the range of sugar solidification during casting. However, it should be noted that acid must be added to the solution.

Soluble solids are closely related to pH value, which is the decisive factor of sugar coagulation. Generally speaking, the solid content is about 78% and the pH value is 3.2 ~ 3.6, which is the most ideal pouring condition.

In a word, the solidification of sugar depends on the proper balance of solid matter and pH value in sugar medium. In a certain range, the decrease of solid matter may be compensated by the decrease of pH value. or vice versa, Dallas to the auditorium Time is related to the temperature at which curing occurs. Generally speaking, the pouring temperature is higher, so it is allowed to pour for a long time under the condition of soluble solids with a specific pH value, or it is allowed to pour for the same time under the condition of lower pH value or higher solids. In order to avoid early solidification, it is usually necessary to reduce the soluble solids in the product or produce a higher pH value when casting the mold at a lower temperature. These changes lead to prolonged solidification time after casting.