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Cotton Candy

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Sharlen Gonzales

on 18 July 2014

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Transcript of Cotton Candy

COTTON CANDY :)
Big and....
... small
History
Methodology
COTTON CANDY a.ka. candy floss
Trivia
National Cotton Candy Day!
America celebrates National Cotton Candy Day on December 7th. Cotton candy was originally called
fairy floss
.
- In 1400’s, cotton candy is a popular trend in Italy
The only ingredient is sugar.
Source: http://www.wristbandconnection.com/wristbands-events/2008/12/national-cotton-candy-day.html
-cotton candy or spun candy (its previous name) is made by melting sugar in a pan and then uses a fork to make strings of sugar over an upside down bowl. The sugar would then dry in strings and be served as a dessert
Source: http://voices.yahoo.com/candy-trivia-history-our-favorite-sweets-4388.html
Cotton candy dates back to the late 1890s to 1900. One of its earliest appearances was at the Paris Exposition of 1900.
William Morrison and John Wharton
Source: http://www.foodreference.com/html/fcottoncandy.html
Methodology
Ingredients
5cups white granulated sugar
1 cup and 2 tbsp water
1 and 1/3 cup corn syrup
-Invented the first electronic cotton candy machine in 1904 at the St. Louis Fair

-Invented in Tennessee

-The machine melts and spins sugar using centrifugal force
-Cotton candy is first called “Candy Floss or fairy Floss”
Picture of St. Louis Plaza where the said fair is held
Mix into saucepan
Heat until 115°C
St. Louisse Plaza
Add food coloring (optional)
Dip whisk
And wave through the air for 5 minutes.
EAT :D
PRAY
invented a gas-fired rotating plate that would spin the sugar and form them into threads.
- he was experimenting in caramelizing the sugar and forming them into threads using a fork
- he introduced his product and machine in 1900 in the Ringling Bros. Circus
Thomas Patton
LOVE
STUDY FST 111
Modern Cotton Candy Machines
Gold Medal Products Company
-Launched a cotton candy machine in 1949 which is more dependable
-Their machine utilizes a spring base which makes it more reliable and easy to manage
Machine
floss pan
-A dentist from Louisiana
-He introduced cotton candy to his patients as a candy treat
-However, he never got a patent for this
Josef Delarose Lascaux
-there is the high output base between the upper and lower floss band and ribbon assembly. This extra three quarters of an inch coupled with the leather floaters creates a little more separation and gives you more volume of Cotton Candy per ounce of sugar.
Deluxe Whirlwind High Output Floss Machine w/Pan
-The Super Floss Maxx is a really high output machine suitable for operation on almost any 15 Amp line for more production,
fluffier cotton candy, more yield per pound of sugar. Note - do not use high wattage heating elements - use special Floss Maxx heating elements. 1800 watts.
Super Floss Maxx Machine w/Pan
Mechanism of Process
•The process first involves
the sugar melting into a liquid form
that is spun inside
of the cotton candy machine.
•A special treated sugar (floss sugar)
is use in cotton candy production
to promote the formation of fibers.
•Floss sugar - ready to use or concentrate
cotton candy sugar flavors
specially formulated for color, taste and aroma;
ingredients: sugar and food coloring
•When it finally cools, the sugar
changes back from a liquid state to a
solid state where it can be
collected and served on a stick.
•Cotton candy is sugar that has been heated
to a high temperature, melted and spun
through an apparatus with tiny holes so
thin strands of the melted sugar come
into contact with air,
where the sugar crystallizes.
•Caramelization is what happens
when sugar melts. A crystal of granulated sugar
(sucrose- making up almost 100% of the structure)
is held together by chemical bonds, heat can
break these bonds, splitting the crystal into
its two component sugars, glucose and
fructose. These sugars break down further,
freeing their atomic building blocks: carbon,
hydrogen and oxygen. Hydrogen and oxygen
atoms reunite to form water, and the carbon
clusters in increasingly larger clumps.
Eventually the water evaporates and the
carbon starts to burn.
Mechanism of machine
•moisten the inside of the floss pan:
so the floss will adhere to the pan
•floaters (attached to the top plate of the spinner):
provide an extra current of air which can be
used to control the direction of the floss as
it comes out. very useful in getting the floss,
if you adjust them upwards the floss will fly
upwards and if you
adjust them downwards the floss will go down.
•The head heats the (cane or beet)
sugar up to 300°F, when it begins to melt.
•not to roll floss onto the cone
inside the pan, always roll
outside of the pan: to avoid a sticky clog.
•Always leave the machine running until
the floss head is clear of all sugar and then
when it's empty, leave it to run for a further
minute on the highest setting.
This will remove any carbon from
the ribbons inside the cotton candy machine.
•Through the centrifugal force from the spinner
the molten sugar is fling forcefully into
the tiny holes. It cools rapidly that the
molecules did not have the time to
reorganize as crystals, thus forming a
noncrystalline (amorphous- disorganized
crystalline structure) candy.
•An outer bowl catches the threads as they cooled.
The bowl will typically have some sort of
netting or thick wire mesh to catch
and hold the flying strands of sugar more easily.
•Colorings and sugar that contain gum or
starch are not use.
These will also burn and clog the ribbons.
At 70°C, Starch gelatinization occurs. hydrogen bridges between glucose chains in the crystallites are primarily disrupted,
and some of those in the amorphous regions as well.
Stability
•On hot, humid days, cotton candy can collapse
and crystallize into a hard lump of sucrose
crystals.
•It attracts moisture from the surroundings
(hygroscopic). If it’s exposed to high humidity,
caking and crystallization will occur
resulting into a grainy, dense, and sticky product.
•Corn syrup is used as interfering agent and flavoring.It serves to enhance solubility of sucrose and thus decreases the tendency of the sugar to crystallize.
•shelf life of greater than 1 year can be
obtained if kept below 15% RH.
If it is stored at room temperature and at either
~0%RH or 11%RH, it can stay amorphous for 2 years.
(explanation: the product was stored in a constant humidity chamber, the local water activity in the sugar is raised by the released water which in turn evaporates into the chamber at the lower aw.)
COLOR
•Other ingredients such as dyes and
flavorings are added to produce bright,
vivid colored and flavored product.
Health significance
•Sugar in cotton candy is simple
sugars so they simply supply nothing
but calories, just pure energy.
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