Ding, ding, ding, ding, ding, ding ................ this is the most familiar and intimate voice after the 1960 s and 1970 s. When I was a child, there was a relative lack of material goods. For greedy children, there was no such dazzling snack that could be satisfied today, when there were few snacks to eat. The bee card takes you back to fond memories about maltose.

Every time you hear the tinkle of iron outside the house, you will see a peddling man, holding a basket and shaking a rattle-the master who beats maltose is coming! We scrambled to pick up the scrap metal, toothpaste skin, chicken, duck and goose feathers that our family had long collected, and exchanged maltose with the sugar chef. As soon as the maltose got it, it couldn't wait to bite. The sticky maltose in memory is covered with small hands, and sweet satisfaction is coming like a flood! The bee card takes you back to fond memories about maltose.

Later, I don't know which childhood playmate heard adults say that although maltose is sweet, fragrant and tough, it is made of human snot... It's funny to think about it now. At that time, because they were too poor, adults had to use this bad trick to stop children's greed. I even believed it at that time. The bee card takes you back to fond memories about maltose.

Only when I grew up did I know that the main raw materials of maltose are malt and rice (sticky rice or glutinous rice). The specific method is to soak the wheat to make it germinate to three or four centimeters, chop the buds, then wash and steam the glutinous rice into glutinous rice, then pour the malt and glutinous rice into a large pot, stir and keep the temperature for fermentation.

The fermentation water is sugar water, the sugar residue is filtered out, and the remaining juice is boiled into a paste. Making maltose, master the temperature of boiling sugar is particularly important. When the temperature is high, sugar is easy to acid; when the temperature is low, the sales of sugar will be different. This pot of water needs to be boiled for several hours until the water is dry. The syrup in the pan gradually changed from beige to red. When it looks thick, it bubbles up like a longan. The bee card takes you back to fond memories about maltose.

As the syrup kept rolling, the scent of malt became stronger and stronger. Then start frying sugar. It takes about an hour or two to fry the sugar. When the temperature approaches, scoop it out in a wooden basin. The tools for frying sugar and the tools for holding sugar can only be made of wood, otherwise it will give you a headache. The most important step in making maltose is pulling sugar (pulling sugar). When pulling sugar, the sugar must be even, open a certain range, and then throw it back hard. In this way, maltose will have chewing strength.

It takes more than 10 hours to complete more than a dozen processes such as rice washing, germination, soaking, cooking, juicing, sugar extraction and pulling. If a process goes wrong, it will fail. After pulling the sugar, sprinkle the fried peanuts, sesame and other ingredients on the Milky White malt syrup, knead into strips and cut into different shapes for sale.

Maltose is a great discovery of the working people in ancient China, much earlier than written records. Since the Zhou Dynasty 3000 years ago, maltose has been widely used. Compendium of Materia Medica records that maltose is warm and sweet, has the effects of tonifying deficiency, strengthening spleen and stomach, moistening lung and relieving cough, supplemented by high-quality sesame peanuts, lipid-lowering heart protection, beauty and beauty. Since ancient times, it has been a healthy snack for all ages.

Before liberation, the production process of maltose in Wuzhou was also made in household stoves, and the sales mode was also street-to-street, ringing bells and selling. From the "Hehe" firm opened in early 1944 to the "Wuzhou Sauce Cold Fruit Production Cooperative" (hereinafter referred to as "Sauce Cold Fruit Cooperative"), the first handicraft production cooperative in Guangxi, China, in 1956, Wuzhou maltose has embarked on the right path of development. From using pond mud and green brick stoves, straw and firewood to fire, wooden barrels and tile jars as containers, the technology and equipment are all made by the "soil method", to adopt new liquefaction mode and equipment, purchase new testing equipment, standardize the quality of maltose, maintain the traditional process, improve efficiency, reduce consumption, reduce environmental pollution, and basically realize semi-mechanized and mechanized production. The output has increased year by year from 300 tons made by hand to 5000 tons per year.

Sugar is like life. Sugar makers often leave hardships for themselves and bring sweetness to others. This warm memory has been kept until now are hard to forget, that kind of sweet has been a sweet aftertaste for a long time.

Since 1956, Bee Brand has insisted on using traditional technology and natural sugar cane to make sugar. At the beginning of 65, it has not changed its heart. For many years, it has been favored and loved by people in Guangdong, Guangxi and Qiong and overseas Chinese. In 2015, it was certified by Guangxi Time-honored Brand. Now it has traditional sugar products such as white sugar, yellow sugar, brown sugar and crystal sugar. It is the result of the efforts and inheritance of generations of technicians. Choose Bee Brand, is to choose value for money. bee brand, chinese traditional sugar professional manufacturers, focus on chinese sugar sixty-five years!

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