Maize flour production
First, 25 kg of corn flour, mixed with 50 grams of starch enzyme mix, add 52.5 kg of cold water into the iron pot, stir with a spatula or stick until no time, regenerate the fire and cook into porridge. Second, the cooked porridge into the large cylinder, plus 22.5 kg of cold water, with a thermometer to measure, when the temperature dropped to 70 °C, plus 50 grams of amylase. Stir with a stick to saccharify. 3. The saccharified corn porridge is filtered into another jar. After filtering, the filter juice is poured into the pan. It is simmered for 2 hours with acute fire to make it thicken. When the porridge juice rolled, it turns into slow fire. . Measured with a concentration meter, when the concentration reached 35 degrees, a ceasefire was triggered when the silky starch syrup was provoked. 4. Pour the filiform sugar into a saucepan and place the pan in a larger container of cold water so that the sugar can quickly cool down. When it is not hot or sticky, take it out of the pan. Pull out long. 5. Dragged the long sugar thread on wooden piles that had been wiped with cooking oil, and repeatedly pulled them with both hands to make it turn from brown to white and become a traditional soap sugar. Sixth, will pull a good soap sugar on the chopping board, cut into strips with a knife, and then roll on the previously fried sesame, which became a candy bar.