Temperature Adjustment - RoboLabs ROBOSUGAR CPA-10 Operation Manual

ROBOSUGAR CPA-10(A) Sep-18
2.7 END PRODUCT QUALITY

TEMPERATURE ADJUSTMENT

Due to constructive features, temperature value set on the
thermoregulator may be different, depending on recipes used. The goal
is to get good taste rather than reach some temperature value.
The following recommendations will help you to find out the right
temperature that should be set on the thermoregulator.
Make a batch of caramelized popcorn with default temperature setting
(165°С) and give it a try.
If caramel is sticky to the tooth, it means that caramel is undercooked;
therefore, the temperature value must be increased.
If caramel has bitter taste with hint of burnt, it means that caramel is
overcooked; therefore, the temperature value must be reduced.
Caramel that cooked with normal temperature and properly cooled is
crunchy and doesn't stick to the tooth.
POPCORN CRUNCHINESS
Crunchiness of caramel coated popcorn comes mostly from caramel
layer. To be crispy, caramel should be properly cooked, which means
that there is virtually no water left in the mix.
However, even if caramel is cooked properly, the result may be not so
good. Popcorn is highly hygroscopic product. It is very important to
make sure that popcorn you put into the machine has not more than
1.0—1.5% of moisture. Otherwise, excessive moisture will ingress into
caramel layer after coating and make it sticky.
Except providing proper ambient conditions (see section 2.2), some
additional equipment may be required in order to keep popcorn in good
condition at intermittent stages as well as finished product.
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