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CANDY
SUGAR (MISHRI)
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Product
Features-- |
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Candy Sugar,
(or sweet
diamonds as it is popularly called) is sparking
white big crystal sugar obtained by cooling supersaturated
sugar solutions.
Its large crystals not boast of purity but are
also very attractive. |
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Specifications--
Shape- Diamond Crystal
Color- Sparkling White
Odor- Nil
Sucrose - 99.90%
Moisture - 0.05% |
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Origin-- |
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Candy Sugar
has its origins in India and Persia. Arabic
writers in the first half of the 9th century
described the production of candy sugar.
Crystals were grown as a result of cooling supersaturated
sugar solutions. In order to accelerate
crystallization, confectioners later learnt to
immerse small twigs in the solution for the
crystals to grow on. The sugar solution was
colored with cochineal and indigo and scented
with ambergris or flower essence.
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Applications-- |
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Candy Sugar
is a great sweetener for tea or coffee and
simply looks
pretty on the table. Candy sugar is known for
centuries for its therapeutic applications. It is also popular among makers of homemade
fruit liqueurs. Loved by both kids &
grown ups, this rock candy makes a good
substitute for dessert after meals. |
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Packing
sizes-- |
Retail
Pack--10gm to 250 gms easy-to-use
sachets.
Bulk Pack--laminated plastic bags of 25/ 50 kg.
For your specific requirements, please
write to us. |
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| Would
you like to order? |
| Qty |
Price |
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| 1 LB |
US$ 28.00 |
Order |
| 2 LB |
US$
52.00 |
Order |
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*FUN
TIME *Grow rock candy at home! |
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candy is a fabulous way to see what crystals
are about. This
fun project is intended for children but
only under supervision of their
parents. |
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Requisites--
2 cups water, 5 cups sugar, 1 pan,
string/ bamboo skewer, a
candy thermometer, foil |
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Exercise--
Stretch a string across a pan so that it is
suspended across the top. Make sure it does
not touch the bottom of the pan. For this
you may lay a skewer across and out the pan
like in the drawing. |
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| Dissolve
the sugar in the water and cook until it
reaches 250°C. This temperature is also
called hard ball, and most cookbooks will
tell you how to do it without a candy
thermometer. Don't stir after you've
dissolved the sugar. |
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the hot syrup into the pan. The string
should be 3/4 inch under the surface of the
sugar water. Cover the pan with foil and
don't touch it for a whole week. In 7 days,
lift out the string or stick and it will be
covered with sugar crystals! |
| Children,
do you know why these crystals grew? There
was so much sugar dissolved, the water
couldn't hold it all. Some sugar had to
undissolve and grow into sugar crystals. |
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