Making Rock
Traditional seaside rock is made using granulated sugar and glucose syrup. The mix is approximately 3:1, i.e. three parts sugar to one part glucose syrup. This is mixed together in a pan with enough water to dissolve the sugar (not enough water will result in burning the sugar or the end product being sugary and possibly 'graining off'). This is then boiled to approximately 147 °C or 'hard crack' before being poured onto water-cooled steel plates. Once poured, food colourings for the casing and lettering are added and mixed in by hand using a spoon or small palette knife. Once the toffee mixture is poured onto a water-cooled plate, it begins to form a skin underneath, this makes it possible to cut out the colourings, using a pair of shears. The casings and lettering is constantly 'turned in' to prevent 'chill' (unsightly lumps in the finished product). The remainder of the toffee is stiffened up before going onto a 'pulling' machine, a machine that has a fixed arm, and two moving arms, one rotating clockwise, the other counter-clockwise. The pulling machine aerates the toffee, turning it from a solid golden mass into the soft white that forms the centre of the stick of rock. Whilst on the pulling machine, flavourings are added by pouring in measured amounts. A small amount of now white toffee is taken from the pulling machine, this is used to keep the form of the letters which are made from the coloured toffee.
Read more about this topic: Rock (confectionery)
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