because viscosity is the thickness of a liquid and in order to make good candy the viscosity has to a certain thickness before you let it cool. If the viscosity is thick than the candy will be like taffy if it is runnier when you take it out than the candy will be hard.
its not important
The higher the silica the higher the viscosity.
The viscosity decrease increasing the temperature.
High temperature=low viscosityLow temperature=high viscosity
Viscosity is the resistance of flow and surface tension is the lateral force of the bonds between the molecules
its not important
A candy making system wherein a viscous candy mass is cooked and continuously fed through a closed chamber reactor wherein a gas, such as air under pressure, is homogeneously intermixed with the continuously proceeding melt product stream to incorporate gas bubbles of a predetermined microscopic size therein. The candy is cooked at a temperature well below its heat degradation temperature until a relatively high viscosity mass is obtained and the cooked viscosity is substantially maintained during the passage of the mass through the reactor chamber while elongated bubbles repeatedly created in the mass are repeatedly sliced when the product is forced through reduced size openings and a knife moves through the product at a speed such as to slice the elongated bubbles. The product is discharged from the chamber to atmosphere at the bubble slicing viscosity which may be described as "taffy-like".
Type in the code CANDY77 and you will get the candy maker.
candy maker
The higher the silica the higher the viscosity.
Pressure and temperature are the two factors that affect flow and viscosity. Viscosity refers to the resistance of a liquid to the shear forces.
The two main factors that affect viscosity are temperature and silica content. Higher temperatures lower viscosity while higher silica content increases viscosity.
The viscosity decrease increasing the temperature.
for cotton candy u need powdered candy
Viscosity of a fluid is mainly influenced by the friction caused by the interactions between its molecules. Therefore a dishwashing liquid or reagent does not affect the viscosity of water, it only affect its surface tension. .
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to make the candy shape proper