Apparatus for making "cotton candy"
|Apparatus for making "cotton candy"|
Cooking "cotton candy".We are pleased to present you the drawings of the device and the technology of cooking "FASHMAK". You do not need much time in order to make the simplest device for its preparation.
Feshmak is a product of caramel type, popularly called "cotton candy", usually has the form of a bundle of elongated thin threads of white color.
From one kilogram of sugar forms up to 80 servings of the finished product.
The simplest design for making feshmak at home with a capacity of approximately 160 servings per hour consists of an electric motor 220 V, power from 50 to 300 W with a rotor speed of 1250-1500 rpm and a disk of aluminum sheet 170 170 mm in diameter and thickness attached to its shaft 0.2 - 0.3 mm. For the manufacture of the disc, you can use tin from a herring can. At a distance of 350-400 mm from the center of the disc, a barrier of plastic, linoleum, etc. is installed.
If you seriously decided to start making feshmak, we recommend using the construction shown in fig. one.
For its manufacture it is necessary to use the materials stipulated by GOST for the food industry.
The design of the apparatus proposed by us reflects only the basic principle of the production of "cotton candy"; it is elementary and easy to manufacture. If you wish, you yourself can improve the apparatus by mechanizing part of manual labor.
First you need to prepare the caramel mass. It is prepared without cooking molasses, which simplifies the process of cooking. The mass is not sugared due to the formation of invert sugar under the action of acetic essence, added in the middle of cooking. So, in a small amount of water (about 3 parts of sand 1 part of water) dissolve sugar and boil for 10 minutes, then add vinegar essence (for 1 kg of sugar 3 ml of essence) and boil the mass again for 10 - 12 minutes. After this, the mass is brought on a very slow fire for 25-30 minutes. to obtain a strong caramel sample with a moisture content of 1.5 - 1.7%. Humidity is determined by the boiling point of the mass. At the beginning of the boil it should be 100 - 105 ?, and at the end - 135 - 145 ?. Ready mass, not allowing it to cool, pour a thin stream on the edge of a rotating disk (2 - 4 mm from the edge). For this it is convenient to use a small enamelled dipper. Hot syrup, breaking into thousands of thin filaments, solidifies at room temperature, forming a layer of "wool".
At high ambient humidity it is impossible to obtain a high quality product. In this case, you can use the closure of the apparatus with a lid with a hole for filling the caramel mass. Disconnect the motor and separate the threads from the body. Cut the finished product along the diameter line and roll the resulting semicircle on the table into a tube. Do the same with the second semicircle. Then cut the cotton wool into the required number of servings. The product should have a white color and a pleasant sweet taste. When using food colors, the product takes a more attractive appearance.
To preserve the high quality of the cotton wool, it is necessary to clean the disc from the stuck syrup after each working cycle. Feshmak can not be stored for a long time in the open air - this is its significant drawback. Hermetic packaging and cold keep it for a day or more.
Do not despair if the quality of the product did not suit you the first time. The main condition for success is the accuracy of each operation.
Apparatus for making "feshmak":
1 - electric motor;
2 - power cord;
3 - disk mounting bolt;
4 - the formed layer of cotton candy.
One of the options for manufacturing the device:
1- electric motor;
2 - working disk;
3 - the capacity of the material recommended by GOST;
4 - sleeve;
5 - stand on wheels (4 pcs.)