4. Preparation of the Water Ice Slush
Soften the slush by equilibration to -10°C overnight (not completely necessary).
Take small amounts of the slush (between 300 and 600g) in a mixing beaker/jug and break down any large lumps with a spatula. Warm the slush using a microwave (short periods of time, <1min, on the defrost setting) until an even consistency (i.e. no lumps) that is easy for mixing and dosing is achieved.
5. Mixing CWIP into the water ice
In advance, prepare a small bag of milled CWIP and store it in the preparation area (at -25’C).
Add the CWIP particles at the required level (typically 15 or 20% by weight) to the prepared slush and stir them in quickly. Put the mixture in a piping bag.
The piping bag must be thin enough to reach the bottom of a lolly mould. If it is not then fold the piping bag in half and tape the folded side together.
6. Dosing
Pre-cool lolly moulds (glycol tank at -25°C) and create water ice shell (fill and suck) if required.
Cut the tip off the piping bag, invert and twist the top closed.
Put the tip of the piping bag as far into the mould as possible and squeeze the mixture carefully into the mould to make sure the mould is completely full.
When all moulds are, full insert stick and flatten top if necessary.
Note: Occasionally a lump of CWIP will block the piping bag. If this happens just squash the tip to break the lump.
7. Demould
Once frozen remove mould from coolant.
Invert mould set and run cold water over an individual mould.
Keep pressure on the stick so the lolly comes out as soon as it can. Lay the demould lollies on a tray and harden once all have been demoulded
Once hardened the lollies can be wrapped.
การแปล กรุณารอสักครู่..