History of the development of sugar paper: It is said that the earliest appearance of sugar paper was in the Warring States Period of 475-22 BC1. At that time, because of the war in various places, everyone was in danger, and some slightly wealthy families fled for their lives and stayed away from the war. During the war, rich people cooked caramel [1] and malt sugar together for convenience. This kind of sugar is sticky (commonly known as maltose) and cooked with peanuts. After boiling, they cut it into irregular small pieces, which formed the ancestor of candy paper and the earliest candy paper in the world. After countless years, until the beginning of the last century, candy paper was a single variety and a single production method. It was not until the establishment of the Book of Rites bakery that peanut candy was further expanded and developed. After nearly a century's baptism, the Book of Rites Bakery has changed from a small shop to a century-old brand renowned at home and abroad today, and the candy paper has also changed from a single product to more than 20 varieties and hundreds of production methods. There are hundreds of different flavors of candy paper, among which candy paper with bottom sugar is the most representative one, which relieves the worries of ladies who like candy paper from getting fat because of candy paper, and relieves the worries of diabetic patients from aggravating their illness because of eating polysaccharide. Chinese mainland, Hong Kong, Macao, Europe and the United States have made the "Macao Special Candy Paper" with its traditional handicraft, ancient secret system and advanced production technology. Making method of candy paper: Book of Rites Cream Candy Paper: Cream Candy Paper not only has the common characteristics of crispy peanut products, but also is sweet and salty, which makes the taste more comfortable and delicious. As early as the 1940s, it was well received by Chinese and foreign consumers, and it still maintains the original characteristics of this product. Ingredients: 2.35 kg of sugar, 2.25 kg of peanut kernel, 0.25 kg of cream, 0.5 kg of baking soda, 0.50 g of salt/kloc-,0.50 g of vegetable oil/kloc-and 3.75 kg of liquid glucose. Production method: 1. Stir-fry peanuts first: add peanuts after the sugar water is boiled, and wait until the sugar water rises to the boiling point again. When the temperature reaches 1 15℃, open the lid and cook for a while. When the temperature reaches 125℃, add butter and stir-fry until cooked. When the temperature reaches 140℃, take out the pot. 2. Put baking soda after taking out the pan: first, add water to baking soda to make it paste, stir-fry it while putting it, stir-fry it for 20-30 times after taking out the pan, then pour it on the chopping board, spread it out, scrape it flat, cool it and use a hob to form it. 3. The operation should be fast and accurate: the scraping action should be fast, and the number of times of frying should be strictly controlled. Quality standard: specification: square, complete and uniform particles, smooth bottom, peanut particles visible on the side. 0/80 ~ 200 capsules per kg/kloc. Color: Sugar body and peanut kernel are yellow. Organization: crisp and delicate, not soft. Taste: sweet, crisp, slightly salty and odorless. Book of Rites Australian candy paper: raw material formula: peanut 1 kg sugar 0.5 kg peanut oil 50 g production method 1. Stir-fry peanuts with slow fire, peel them and divide them into two halves. 2. Pour the oil into the pot, add sugar when the oil is hot, and keep turning the sand. After all the sugar is dissolved, pour the peanuts into the pot and mix them with sugar. 3. Put the mixed peanuts and sugar into a rectangular box while it is hot (it is best to grease the bottom to prevent sticking). Flatten with a spatula and press hard (all four corners should be pressed). After 5 minutes, buckle the plate and pour the peanut candy on the clean panel. When the sugar starts to harden, but it is still warm, cut it into thin slices with a knife and let it cool completely. Book of Rites Sesame Peanut Sugar: Raw material formula: 50 kg of peanut kernel, 33 kg of sugar, 65,438+06 kg of starch maltose, 2 kg of big oil, 3 kg of refined salt, and a proper amount of sesame seeds (black and white sesame seeds can be put alone or together, depending on personal preference). Production method: stir-fried peanuts and sesame seeds: first, stir-fried peanuts. 2. Boiling sugar and mixing materials: Boiling sugar is the same as peanuts. 3. Molding: pour the evenly stirred sugar on the chopping board, spread it evenly while it is hot, pull it by hand, spread it into thin slices with uneven thickness, cool it, and break it into several amorphous pieces, each weighing about 50 ~ 100g. Pay attention to keep the surface bright, and the container should be sealed against moisture. Book of Rites Sesame Peanut Soft Candy: Raw material formula: maltose, peanut kernel 50kg, sugar 33kg, starch maltose 16kg, big oil 2kg, refined salt 3kg, sesame (black and white sesame, single or two, according to personal preference) 1. Peanut meat is fried in a white pot with slow fire. Blow off the peanut coat for later use. 3. Heat 2 tablespoons of oil in the pot, add sugar and stir-fry with low fire, add peanuts and sesame seeds and mix well quickly. 4. Put it in an oiled container while it is hot, flatten it with a shovel, compact it, cool it for 5 minutes, and pour it out of the mold. You can remember lard and peanut candy while it's hot: raw material formula: white sugar, 2 kg maltose, 0.8 kg cooked lard, 0.5 kg peanut, 2 kg production method 1. 2 kg of white sugar and 0.6 kg of water are put into a pot to melt sugar, heated until the sugar water boils and bubbles, filtered with a 100 mesh sieve, and put back into the pot to boil with 0.8 kg of maltose and 0.5 kg of lard. When the sugar paste is cold, it will be cold from the fire. 2. While the syrup is thin and soft, mix in the fried and peeled peanuts, mix well with a hand shovel, pour it on a stone table (coated with oil), spread the sugar into a figure of eight with a wooden board, cool it thoroughly, cut it into strips with a knife, and then finely cut it into rectangular small candy pieces with a length of 2.5 cm and a width of 1 cm. Product features: crispy, not sticky or greasy. Book of Rites Twist Candy Paper Soft Candy: It is a new variety evolved from peanut candy, which is the development and innovation of peanut candy and has the unique flavor of China candy. Twisted candy paper soft candy not only has the characteristics of hard candy's crispness and milk candy's color and fragrance, but also has its own characteristics of jujube crispness (compared with peanut candy). Soft candy, but not greasy, with outstanding milk flavor and peanut candy and peanut fragrance. Formula of raw materials: white sugar, maltose, peanuts, eggs and butter 1. 2. The process of boiling sugar is the same as that of raw peanut sugar. 3. Cooling: Boil the sugar to 160 ~ 165℃, pour it on the cooling box, sprinkle peanuts on the sugar paste, and fold it back and forth with a scraper. 4. Whitening: after cooling, the sugar paste gradually condenses into soft candy, and the soft candy is whitened on the sugar puller, so as to obtain a sugar blank with clean color, uniform texture, delicacy and bulkiness. 5, tabletting, dicing and packaging: shaping the sugar blank. Then cut into several equal parts, tabletting, dicing, fully cooling and packaging to obtain the finished product. 6. Storage: (1) The warehouse should be kept cool, dry and ventilated, with the temperature below 25℃ and the relative humidity below 70%. (2) The stacking should not be too high to avoid sugar caking. Quality standard color: milky white. Appearance: rectangular, with neat candy bars, each size is 2.4×1.4×1cm, and the weight per kilogram is about 160 ~ 180. The candy bars are flat and smooth, and the four edges are neat without stubble. Taste: sweet and crisp, with creamy flavor. Health index and flower management index 1. Health indicators, coliform group 0/100g, mixed bacteria below 2000/g. 2. Physical and chemical indicators: per100g, it contains: protein fat 4g, carbohydrate 6g, calcium 89g, phosphorus 34mg, iron 55mg, nicotinic acid 0.28mg, calorie1.8mg, calorie 432kcal, Guo Ding peanut candy, raw material 50kg, sugar 33kg and maltose 60kg. The preparation method of water 13kg 1 Stir-frying peanuts: soak peanuts in boiling water for about 2-3 minutes, take them out and control them to dry, then put the washed coarse sand grains into a pot and stir fry, then stir fry the peanuts until they turn pale yellow, then take them out of the pot to remove the sand grains, cool them, remove the coating and blow off the residual skin. 2. Boiling sugar: put sugar and water into a pot to boil, then add maltose, continue to boil and concentrate to 130℃, then add big oil, and then heat to 155℃ (oral test shows that the bones are brittle but not sticky). 3. Mixing and cutting: remove the cooked sugar pot from the fire source, then pour the peanuts into the pot and turn it quickly, mix the sugar cubes evenly, put them on the chopping board and press them into small pieces with a thickness of 3.5 ~ 4 cm, and cut them into small pieces with a sharp knife of 4 cm, 0.7 cm and 0.7 cm. After cooling, put it into a dry container, keep it sealed and prevent it from getting wet.