The cotton candy floss first appeared at the 1904 World's Fair in St. Louis. At that exhibition, almost everyone was impressed by this gadget, which has been passed down to this day. To allow sugar to undergo such changes, cotton candy machine for business is very important.
The center of the cotton candy machine for business is a heating chamber that rotates at high speed and has a very high temperature. When sugar is put into the cavity, it will first melt into syrup. During the high-speed rotation of the cavity, the liquid syrup is thrown to the edge due to the centrifugal force, and the edge is densely covered with a ring of less than one millimeter in diameter. holes from which syrup is ejected. Since the speed at which a liquid material solidifies when exposed to cold is related to its volume, the smaller the volume, the faster it solidifies. Therefore, these syrups ejected from the small holes can immediately condense into solid sugar threads. If allowed to erupt, the length can reach 5 to 17 meters. Their slender diameter makes them look like willow threads swaying, and the cold The sugar threads will not stick together. Under such layers of entanglement, marshmallows were born.
The smaller the holes in the heating cavity, the finer the sugar threads that are sprayed out, and the marshmallows wrapped with sugar threads are tighter and less likely to loosen, and can even be shaped into various shapes. Today's popular fancy marshmallows use extremely fine holes, only a few tens of microns in diameter. At the same time, in order to prevent the sugar shreds from blocking the holes, the rotation speed of the heating chamber must also be increased accordingly.
The raw material of marshmallow is granulated sugar, why not use marshmallow? Because the water content is too high, the sprayed sugar strands are too soft and tend to stick together. Granulated sugar is composed of sucrose - a granular cubic crystal. The molecules in the sucrose crystal lattice are arranged very neatly, and each molecule has a fixed position. However, once the sucrose enters the marshmallow making machine, due to the heat, the molecular structure changes, that is, the crystals melt - the heat breaks the structure of the crystals and turns the granulated sugar into syrup.
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