WEBVTT
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cc
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Tonight's Halloween.
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Please join me in welcoming Rich
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Hartel to Wednesday Nite at the
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Lab.
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(applause)
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>> So how many people
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were here for Valentines Day?
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Thanks for coming back.
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I guess I didn't put you
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to sleep.
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And I hope at that point,
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you got a bag of candy.
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I know we didn't have enough
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to go around.
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So we made plenty this time.
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And of course, that's the way
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it goes.
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At any rate, what I'm going
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to do tonight is talk about
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Halloween candy.
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And again, we have these
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demonstration pieces, so please
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don't eat anything, unless
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you've got that Tootsie Roll
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gone already.
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But I need that other
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Tootsie Roll for later.
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That symbol is going to be your
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key that it it's okay to eat the
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candy that's up on the screen.
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And I'll walk you through
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what you're looking for.
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And that's part of how we're
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going to do this is the same way
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we did the chocolate session.
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We'll talk about different
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candies and some of the
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characteristics of those candies
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how they're made, and some of
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the science behind it.
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So, I'm going to turn this into
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some science, too.
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That'll be fun.
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So, what's your favorite
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Halloween candy?
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Go ahead, shout it out.
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(inaudible)
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Really?
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Pumpkins?
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Orange slices, Snickers bars,
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caramel...
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Candy corn, really?
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Candy corn is your favorite?
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It's certainly the
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characteristic of this holiday
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is candy corn.
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And in fact, that would be the
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focus of what we do at the end
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of this section.
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So I put a lot of these things
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in here.
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Some of them, you'd find in your
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trick or treat bag.
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Some of them, you find in your
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trick or treat bag here.
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And there's some surprises maybe
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some things that you wouldn't
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normally think about as being
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Halloween candy.
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But typically, candy bars would
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probably come out as--
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When I'm handing it out,
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that's what the kids grab
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is a candy bar, a Snickers bar
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or something like that.
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Well, are you guys experts?
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(inaudible)
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Sometimes you feel like a nut.
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Sometimes you don't.
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Now notice this Web site, if
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you're interested it's the
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Science Museum of Minnesota.
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They have this wonderful section
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on cross sections.
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They have cross sections of
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almost anything and you have to
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guess.
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So I've pulled a few of them
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off.
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We'll go through a couple of
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these.
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(inaudible)
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Milky Way.
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Everybody buys a Milky Way bar.
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How about this one?
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This is like a PhD one.
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They're made in Wisconsin.
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Yeah, it's 100 Grand.
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That's inflation.
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That's okay.
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(laughter)
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100 Grand bars.
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These are made by Nestle in
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their plant in Burlington.
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A little bit of fudge,
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some rice crisp
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in the chocolate coating.
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Here's one.
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So there's a little
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mini Snickers bar in there.
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And what I'd like you to do
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is to bite it in half.
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It's mini, so you could pop it,
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but bite it in half.
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And look at the cross section.
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Try not to smear it with your
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teeth.
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But look at the cross section.
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So this is the number one
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popular candy bar and probably
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for good reason.
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So what it's made of, though, is
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nougat on the bottom layer.
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So it's that white I don't know,
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it's kind of a fluffy type of
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candy, right?
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There's a second layer that's
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caramel with peanuts stuck in
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there.
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And then of course, it's coated
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in chocolate or enrobed in
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chocolate, as we like to say.
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So the way these are made is
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there's a strip of nougat that
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goes down.
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The conveyors are like 36 inches
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wide at these plants.
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And it's a thin layer of nougat
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that gets coated with the
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caramel and the nuts on top of
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it.
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And it gets cut and separated
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and sliced into the right length
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of the bar.
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And then it goes through a
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curtain of chocolate to be
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enrobed in the candy bar.
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That's how a Snickers bar is
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made.
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So what I want to start with is
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the general process for making
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candy.
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And if you look at a candy
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thermometer you can see the
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kinds of things that we're going
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to talk about here.
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But essentially, every candy, if
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you look at the label says sugar
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or corn syrup as the number one
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and number two ingredients.
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Sometimes one is first,
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sometimes the other.
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I'll talk about why one is
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higher than the other and what
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effect that has.
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Essentially, we mix the sugar
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and corn syrup into water,
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enough water so that we can
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dissolve the sugar,
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because typically we use
04:50.233 --> 04:51.433 align:start position:10% line:84.66% size:42.5%
granulated sugar.
04:51.433 --> 04:52.500 align:start position:10% line:84.66% size:52.5%
We dissolve the water
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as we heat it.
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But then we cook it.
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And sometimes we add other
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ingredients in there.
04:57.366 --> 04:59.100 align:start position:10% line:84.66% size:80%
Sometimes these are added after,
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sometimes before, it depends on
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the purpose that we're adding.
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Things like milk and milk fat
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for caramels would be added
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before, because that enhances
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the browning reaction,
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the caramelization reaction.
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But essentially cooking sugar
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syrup is boiling the water off.
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So we put it under enough heat
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that the water boils.
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Of course, sugar has an effect
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on the boiling point of water a
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boiling point elevation effect.
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As we cook more water off, the
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boiling point goes up and
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actually we follow the boiling
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temperature and we never measure
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water content we just measure
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temperature, because that's easy
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to do.
05:35.166 --> 05:36.533 align:start position:10% line:84.66% size:80%
And we know how to correlate the
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temperature that we boil to with
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the final water content that
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we're going to get in our candy.
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That's critical to the texture,
05:42.166 --> 05:43.600 align:start position:10% line:84.66% size:67.5%
critical to the quality and
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control of that candy.
05:45.733 --> 05:47.033 align:start position:10% line:84.66% size:80%
It actually determines what kind
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of candy we're going to make is
05:48.366 --> 05:50.166 align:start position:10% line:84.66% size:77.5%
what temperature we cook it to.
05:50.166 --> 05:51.500 align:start position:10% line:84.66% size:67.5%
It's essentially boiling up
05:51.500 --> 05:52.666 align:start position:10% line:84.66% size:57.5%
along the boiling point
05:52.666 --> 05:52.933 align:start position:10% line:84.66% size:40%
elevation curve.
05:52.933 --> 05:53.933 align:start position:10% line:84.66% size:60%
And that's what tells us
05:53.933 --> 05:55.433 align:start position:10% line:84.66% size:45%
the water content.
05:55.433 --> 05:56.433 align:start position:10% line:84.66% size:65%
That's targeting the water
05:56.433 --> 05:58.533 align:start position:10% line:84.66% size:77.5%
content for the specific candy.
05:58.533 --> 06:00.033 align:start position:10% line:84.66% size:52.5%
Then we cool it down.
06:00.033 --> 06:01.100 align:start position:10% line:84.66% size:75%
We do some things to it, maybe
06:01.100 --> 06:02.166 align:start position:10% line:84.66% size:55%
we aerate it, maybe we
06:02.166 --> 06:04.666 align:start position:10% line:84.66% size:75%
crystallize it, of all things.
06:04.666 --> 06:05.933 align:start position:10% line:84.66% size:72.5%
Then we form it into whatever
06:05.933 --> 06:08.433 align:start position:10% line:84.66% size:65%
shape we're going to form.
06:08.433 --> 06:10.533 align:start position:10% line:84.66% size:70%
Then cool it and package it.
06:10.533 --> 06:11.666 align:start position:10% line:84.66% size:80%
Again, we're going to do some of
06:11.666 --> 06:12.666 align:start position:10% line:84.66% size:40%
that here today.
06:12.666 --> 06:13.733 align:start position:10% line:84.66% size:80%
You won't see the whole process.
06:13.733 --> 06:14.866 align:start position:10% line:84.66% size:77.5%
We've already done the boiling.
06:14.866 --> 06:17.100 align:start position:10% line:84.66% size:75%
We've already done some of the
06:17.100 --> 06:18.666 align:start position:10% line:84.66% size:52.5%
other addition stuff.
06:18.666 --> 06:19.733 align:start position:10% line:84.66% size:75%
Basically, we're just going to
06:19.733 --> 06:20.800 align:start position:10% line:84.66% size:80%
warm it back up and form it into
06:20.800 --> 06:22.666 align:start position:10% line:84.66% size:47.5%
the desired shapes.
06:22.666 --> 06:25.366 align:start position:10% line:84.66% size:55%
That'll be at the end.
06:25.366 --> 06:26.500 align:start position:10% line:84.66% size:80%
So, this is what you'd find on a
06:26.500 --> 06:28.166 align:start position:10% line:84.66% size:45%
candy thermometer.
06:28.166 --> 06:29.233 align:start position:10% line:84.66% size:77.5%
So as you cook up to higher and
06:29.233 --> 06:31.866 align:start position:10% line:84.66% size:77.5%
higher temperatures, you make a
06:31.866 --> 06:34.800 align:start position:10% line:84.66% size:80%
syrup, a sugar matrix that's got
06:34.800 --> 06:37.733 align:start position:10% line:84.66% size:65%
different characteristics.
06:37.733 --> 06:38.800 align:start position:10% line:84.66% size:60%
And these terms: thread,
06:38.800 --> 06:39.866 align:start position:10% line:84.66% size:60%
soft ball, firm ball and
06:39.866 --> 06:41.533 align:start position:10% line:84.66% size:67.5%
hard ball are determined by
06:41.533 --> 06:42.866 align:start position:10% line:84.66% size:80%
the characteristics of the sugar
06:42.866 --> 06:44.433 align:start position:10% line:84.66% size:70%
syrup after you drop it into
06:44.433 --> 06:46.733 align:start position:10% line:84.66% size:27.5%
cold water.
06:46.733 --> 06:49.500 align:start position:10% line:84.66% size:80%
So, if you cook it up to 244 and
06:49.500 --> 06:52.800 align:start position:10% line:84.66% size:80%
drop that syrup into cold water,
06:52.800 --> 06:54.166 align:start position:10% line:84.66% size:72.5%
it turns into a ball that's a
06:54.166 --> 06:56.866 align:start position:10% line:84.66% size:72.5%
firm ball, but still pliable,
06:56.866 --> 06:58.433 align:start position:10% line:84.66% size:77.5%
you can move it around, similar
06:58.433 --> 06:59.600 align:start position:10% line:84.66% size:65%
to what we would make with
06:59.600 --> 07:01.366 align:start position:10% line:84.66% size:20%
caramel.
07:01.366 --> 07:03.033 align:start position:10% line:84.66% size:80%
And so on up to the top here, if
07:03.033 --> 07:04.366 align:start position:10% line:84.66% size:65%
you cook it up to 300-some
07:04.366 --> 07:05.800 align:start position:10% line:84.66% size:65%
degrees, you've boiled off
07:05.800 --> 07:07.233 align:start position:10% line:84.66% size:75%
enough water so that the final
07:07.233 --> 07:08.533 align:start position:10% line:84.66% size:70%
water content is only two or
07:08.533 --> 07:10.033 align:start position:10% line:84.66% size:35%
three percent.
07:10.033 --> 07:11.600 align:start position:10% line:84.66% size:77.5%
And then when you cool it down,
07:11.600 --> 07:12.866 align:start position:10% line:84.66% size:72.5%
it turns into a glass, and we
07:12.866 --> 07:15.100 align:start position:10% line:84.66% size:52.5%
call that hard candy.
07:15.100 --> 07:18.100 align:start position:10% line:84.66% size:37.5%
Here's a video.
07:18.100 --> 07:19.300 align:start position:10% line:84.66% size:62.5%
I have two videos in this
07:19.300 --> 07:21.166 align:start position:10% line:84.66% size:32.5%
presentation.
07:21.166 --> 07:22.600 align:start position:10% line:84.66% size:45%
The first one is--
07:22.600 --> 07:23.733 align:start position:10% line:84.66% size:72.5%
My students laugh, because we
07:23.733 --> 07:25.666 align:start position:10% line:84.66% size:65%
stand around the candy lab
07:25.666 --> 07:27.933 align:start position:10% line:84.66% size:50%
watching sugar boil.
07:27.933 --> 07:29.533 align:start position:10% line:84.66% size:77.5%
And we joke about paint drying,
07:29.533 --> 07:32.300 align:start position:10% line:84.66% size:50%
and stuff like that.
07:32.300 --> 07:33.800 align:start position:10% line:84.66% size:75%
But we're watching sugar boil.
07:33.800 --> 07:36.100 align:start position:10% line:84.66% size:50%
And this is our lab.
07:36.100 --> 07:38.233 align:start position:10% line:84.66% size:70%
And I've dropped sugar syrup
07:38.233 --> 07:39.500 align:start position:10% line:84.66% size:70%
that's cooked to 230 degrees
07:39.500 --> 07:40.933 align:start position:10% line:84.66% size:37.5%
into the water.
07:40.933 --> 07:41.866 align:start position:10% line:84.66% size:37.5%
And look at it.
07:41.866 --> 07:43.100 align:start position:10% line:84.66% size:75%
At that point, there's so much
07:43.100 --> 07:44.666 align:start position:10% line:84.66% size:72.5%
water left in the sugar syrup
07:44.666 --> 07:45.733 align:start position:10% line:84.66% size:80%
that the viscosity of that sugar
07:45.733 --> 07:47.100 align:start position:10% line:84.66% size:75%
syrup is low enough, that when
07:47.100 --> 07:48.033 align:start position:10% line:84.66% size:72.5%
you put it into the water, it
07:48.033 --> 07:49.933 align:start position:10% line:84.66% size:37.5%
just disperses.
07:49.933 --> 07:51.666 align:start position:10% line:84.66% size:80%
It doesn't have enough integrity
07:51.666 --> 07:53.366 align:start position:10% line:84.66% size:60%
to stand up to anything.
07:53.366 --> 07:55.000 align:start position:10% line:84.66% size:72.5%
At 240, now you see streamers
07:55.000 --> 07:57.000 align:start position:10% line:84.66% size:57.5%
starting to form there.
07:57.000 --> 07:58.100 align:start position:10% line:84.66% size:80%
So, it's starting to have enough
07:58.100 --> 07:59.233 align:start position:10% line:84.66% size:57.5%
viscosity that it holds
07:59.233 --> 08:00.166 align:start position:10% line:84.66% size:22.5%
together.
08:00.166 --> 08:02.666 align:start position:10% line:84.66% size:77.5%
I can reach in and pull it out.
08:02.666 --> 08:03.800 align:start position:10% line:84.66% size:35%
And it's soft,
08:03.800 --> 08:11.533 align:start position:10% line:84.66% size:50%
so it's a soft ball.
08:11.533 --> 08:12.866 align:start position:10% line:84.66% size:75%
So that might be the center of
08:12.866 --> 08:14.300 align:start position:10% line:84.66% size:62.5%
like a cordial cherry, or
08:14.300 --> 08:16.100 align:start position:10% line:84.66% size:50%
something like that.
08:16.100 --> 08:17.366 align:start position:10% line:84.66% size:77.5%
So each candy, again, is cooked
08:17.366 --> 08:18.800 align:start position:10% line:84.66% size:80%
to a certain temperature to give
08:18.800 --> 08:19.933 align:start position:10% line:84.66% size:75%
us a certain water content, to
08:19.933 --> 08:21.366 align:start position:10% line:84.66% size:65%
give us a certain process.
08:21.366 --> 08:23.933 align:start position:10% line:84.66% size:75%
Here's 250, or so, and now the
08:23.933 --> 08:25.933 align:start position:10% line:84.66% size:70%
viscosity is higher, because
08:25.933 --> 08:27.300 align:start position:10% line:84.66% size:72.5%
we've boiled off so much more
08:27.300 --> 08:28.433 align:start position:10% line:84.66% size:75%
water, that it's turned into a
08:28.433 --> 08:30.166 align:start position:10% line:84.66% size:25%
firm ball.
08:30.166 --> 08:32.366 align:start position:10% line:84.66% size:52.5%
So, it's a firm ball.
08:32.366 --> 08:33.766 align:start position:10% line:84.66% size:80%
It stands up to it's own weight,
08:33.766 --> 08:34.733 align:start position:10% line:84.66% size:65%
but I can push it and it's
08:34.733 --> 08:37.633 align:start position:10% line:84.66% size:60%
pliable, like a caramel.
08:37.633 --> 08:39.366 align:start position:10% line:84.66% size:65%
So this would be about the
08:39.366 --> 08:40.833 align:start position:10% line:84.66% size:70%
temperature that we'd cook a
08:40.833 --> 08:42.733 align:start position:10% line:84.66% size:75%
caramel to, depending upon the
08:42.733 --> 08:44.133 align:start position:10% line:84.66% size:77.5%
characteristics of the caramel,
08:44.133 --> 08:45.266 align:start position:10% line:84.66% size:70%
would determine whether we'd
08:45.266 --> 08:46.366 align:start position:10% line:84.66% size:77.5%
cook to a higher temperature or
08:46.366 --> 08:48.133 align:start position:10% line:84.66% size:50%
a lower temperature.
08:48.133 --> 08:50.600 align:start position:10% line:84.66% size:50%
Now we're up to 260.
08:50.600 --> 08:52.366 align:start position:10% line:84.66% size:75%
And when I add the sugar here,
08:52.366 --> 08:54.233 align:start position:10% line:84.66% size:72.5%
now you can see strands form.
08:54.233 --> 08:55.400 align:start position:10% line:84.66% size:67.5%
So the strands retain their
08:55.400 --> 08:57.500 align:start position:10% line:84.66% size:72.5%
identity of that sugar syrup.
08:57.500 --> 08:59.200 align:start position:10% line:84.66% size:70%
However, when I reach in and
08:59.200 --> 09:00.366 align:start position:10% line:84.66% size:80%
grab it out, I can still form it
09:00.366 --> 09:01.866 align:start position:10% line:84.66% size:30%
into a ball.
09:01.866 --> 09:03.133 align:start position:10% line:84.66% size:55%
But it solidifies into
09:03.133 --> 09:05.400 align:start position:10% line:84.66% size:62.5%
a firm ball or hard ball.
09:05.400 --> 09:07.000 align:start position:10% line:84.66% size:70%
This is the hard ball stage.
09:07.000 --> 09:09.100 align:start position:10% line:84.66% size:70%
So, higher cook temperatures
09:09.100 --> 09:11.266 align:start position:10% line:84.66% size:75%
lower water content might make
09:11.266 --> 09:15.200 align:start position:10% line:84.66% size:65%
candies like marshmallows.
09:15.200 --> 09:18.466 align:start position:10% line:84.66% size:80%
Circus peanuts are marshmallows.
09:18.466 --> 09:20.066 align:start position:10% line:84.66% size:80%
Now we're going to 285, so we're
09:20.066 --> 09:21.633 align:start position:10% line:84.66% size:75%
pretty high in temperature and
09:21.633 --> 09:23.233 align:start position:10% line:84.66% size:72.5%
you can see those strands are
09:23.233 --> 09:24.900 align:start position:10% line:84.66% size:62.5%
forming and holding their
09:24.900 --> 09:27.733 align:start position:10% line:84.66% size:80%
identity even in the cold water.
09:27.733 --> 09:29.500 align:start position:10% line:84.66% size:72.5%
But when I take it out, I can
09:29.500 --> 09:31.066 align:start position:10% line:84.66% size:40%
still move them.
09:31.066 --> 09:32.866 align:start position:10% line:84.66% size:77.5%
They're still somewhat pliable.
09:32.866 --> 09:35.566 align:start position:10% line:84.66% size:80%
So this is the soft crack stage.
09:35.566 --> 09:36.866 align:start position:10% line:84.66% size:72.5%
There aren't too many candies
09:36.866 --> 09:37.900 align:start position:10% line:84.66% size:32.5%
made in this.
09:37.900 --> 09:39.700 align:start position:10% line:84.66% size:75%
This is sort of an in between,
09:39.700 --> 09:41.500 align:start position:10% line:84.66% size:80%
but that's the soft crack stage.
09:41.500 --> 09:42.833 align:start position:10% line:84.66% size:77.5%
Now we're up at 305, so this is
09:42.833 --> 09:44.000 align:start position:10% line:84.66% size:57.5%
the highest temperature
09:44.000 --> 09:45.333 align:start position:10% line:84.66% size:70%
basically we go when cooking
09:45.333 --> 09:46.566 align:start position:10% line:84.66% size:32.5%
sugar syrups.
09:46.566 --> 09:48.500 align:start position:10% line:84.66% size:65%
Again, firm strands there.
09:48.500 --> 09:49.866 align:start position:10% line:84.66% size:72.5%
And now when I pull them out,
09:49.866 --> 09:51.366 align:start position:10% line:84.66% size:27.5%
they crack.
09:51.366 --> 09:53.100 align:start position:10% line:84.66% size:47.5%
So this is a glass.
09:53.100 --> 09:55.366 align:start position:10% line:84.66% size:67.5%
We've taken a liquid sugar,
09:55.366 --> 09:56.566 align:start position:10% line:84.66% size:62.5%
boiled all the water off.
09:56.566 --> 09:57.600 align:start position:10% line:84.66% size:47.5%
It's liquid at high
09:57.600 --> 09:58.700 align:start position:10% line:84.66% size:75%
temperatures, but when we cool
09:58.700 --> 09:59.600 align:start position:10% line:84.66% size:75%
it in the water, it turns into
09:59.600 --> 10:01.600 align:start position:10% line:84.66% size:20%
a glass.
10:01.600 --> 10:02.866 align:start position:10% line:84.66% size:70%
That's our candy, is a sugar
10:02.866 --> 10:04.233 align:start position:10% line:84.66% size:15%
glass.
10:04.233 --> 10:05.400 align:start position:10% line:84.66% size:77.5%
We've made it simply by boiling
10:05.400 --> 10:07.133 align:start position:10% line:84.66% size:80%
the water off, to that high of a
10:07.133 --> 10:08.400 align:start position:10% line:84.66% size:72.5%
temperature, under controlled
10:08.400 --> 10:09.366 align:start position:10% line:84.66% size:27.5%
conditions.
10:09.366 --> 10:10.633 align:start position:10% line:84.66% size:75%
And then cooling it quickly so
10:10.633 --> 10:11.733 align:start position:10% line:84.66% size:75%
the sugar doesn't have time to
10:11.733 --> 10:12.633 align:start position:10% line:84.66% size:30%
crystallize.
10:12.633 --> 10:14.500 align:start position:10% line:84.66% size:55%
It turns into a glass.
10:14.500 --> 10:15.500 align:start position:10% line:84.66% size:80%
We'll talk more about glasses in
10:15.500 --> 10:16.233 align:start position:10% line:84.66% size:32.5%
a little bit.
10:16.233 --> 10:17.333 align:start position:10% line:84.66% size:72.5%
That's one of the interesting
10:17.333 --> 10:18.733 align:start position:10% line:84.66% size:80%
science parts about candy, about
10:18.733 --> 10:21.600 align:start position:10% line:84.66% size:25%
all foods.
10:21.600 --> 10:22.900 align:start position:10% line:84.66% size:70%
So here's a summary then, of
10:22.900 --> 10:24.400 align:start position:10% line:84.66% size:60%
boiling temperatures and
10:24.400 --> 10:26.100 align:start position:10% line:84.66% size:77.5%
approximate water contents that
10:26.100 --> 10:28.333 align:start position:10% line:84.66% size:65%
are left, and the types of
10:28.333 --> 10:30.100 align:start position:10% line:84.66% size:67.5%
candies that we would make.
10:30.100 --> 10:31.866 align:start position:10% line:84.66% size:80%
So, low temperatures, high water
10:31.866 --> 10:34.366 align:start position:10% line:84.66% size:40%
content, syrups.
10:34.366 --> 10:35.733 align:start position:10% line:84.66% size:77.5%
There are a lot of candy syrups
10:35.733 --> 10:38.566 align:start position:10% line:84.66% size:25%
out there.
10:38.566 --> 10:39.633 align:start position:10% line:84.66% size:72.5%
Intermediate temperatures for
10:39.633 --> 10:41.100 align:start position:10% line:84.66% size:60%
jellies and marshmallow.
10:41.100 --> 10:42.733 align:start position:10% line:84.66% size:75%
244 or so is where we cook for
10:42.733 --> 10:44.566 align:start position:10% line:84.66% size:72.5%
fondants and creams, a little
10:44.566 --> 10:46.366 align:start position:10% line:84.66% size:60%
bit higher for caramels,
10:46.366 --> 10:47.500 align:start position:10% line:84.66% size:67.5%
depending upon how hard the
10:47.500 --> 10:49.966 align:start position:10% line:84.66% size:40%
caramel we want.
10:49.966 --> 10:51.233 align:start position:10% line:84.66% size:70%
Up here we would be going to
10:51.233 --> 10:53.066 align:start position:10% line:84.66% size:77.5%
chewies and really firm chewies
10:53.066 --> 10:54.600 align:start position:10% line:84.66% size:55%
at the high end of the
10:54.600 --> 10:56.100 align:start position:10% line:84.66% size:45%
temperature range.
10:56.100 --> 10:57.566 align:start position:10% line:84.66% size:70%
And then at this temperature
10:57.566 --> 10:58.700 align:start position:10% line:84.66% size:57.5%
range, we're at the two
10:58.700 --> 11:00.333 align:start position:10% line:84.66% size:75%
to four percent, where we form
11:00.333 --> 11:02.000 align:start position:10% line:84.66% size:80%
hard candies, or maybe a toffee,
11:02.000 --> 11:03.333 align:start position:10% line:84.66% size:57.5%
or something like that.
11:03.333 --> 11:04.600 align:start position:10% line:84.66% size:65%
These are a very low water
11:04.600 --> 11:06.333 align:start position:10% line:84.66% size:47.5%
content, very hard.
11:06.333 --> 11:07.400 align:start position:10% line:84.66% size:45%
So you look at the
11:07.400 --> 11:08.500 align:start position:10% line:84.66% size:60%
characteristics of those
11:08.500 --> 11:09.600 align:start position:10% line:84.66% size:20%
candies.
11:09.600 --> 11:10.600 align:start position:10% line:84.66% size:72.5%
And one of the main points to
11:10.600 --> 11:11.700 align:start position:10% line:84.66% size:75%
get out of this is as we go to
11:11.700 --> 11:12.733 align:start position:10% line:84.66% size:75%
lower water content by cooking
11:12.733 --> 11:14.200 align:start position:10% line:84.66% size:77.5%
to higher temperatures, we make
11:14.200 --> 11:15.866 align:start position:10% line:84.66% size:37.5%
harder candies.
11:15.866 --> 11:17.233 align:start position:10% line:84.66% size:72.5%
So the characteristics of the
11:17.233 --> 11:19.366 align:start position:10% line:84.66% size:77.5%
candy, related to water content
11:19.366 --> 11:21.366 align:start position:10% line:84.66% size:52.5%
as one of the things.
11:21.366 --> 11:22.466 align:start position:10% line:84.66% size:80%
So here's where what going to do
11:22.466 --> 11:23.600 align:start position:10% line:84.66% size:15%
today.
11:23.600 --> 11:24.866 align:start position:10% line:84.66% size:67.5%
We're going to do kind of a
11:24.866 --> 11:26.766 align:start position:10% line:84.66% size:72.5%
series on what I call aerated
11:26.766 --> 11:28.866 align:start position:10% line:84.66% size:65%
candies, so I had to pick.
11:28.866 --> 11:29.966 align:start position:10% line:84.66% size:77.5%
There's hundreds of candies out
11:29.966 --> 11:32.900 align:start position:10% line:84.66% size:72.5%
there, I had to kind of focus
11:32.900 --> 11:35.600 align:start position:10% line:84.66% size:55%
to fit this into a 60,
11:35.600 --> 11:38.233 align:start position:10% line:84.66% size:52.5%
okay, 90-minute talk.
11:38.233 --> 11:40.200 align:start position:10% line:84.66% size:72.5%
So, I'm going to walk through
11:40.200 --> 11:42.233 align:start position:10% line:84.66% size:80%
these and talk about some of the
11:42.233 --> 11:43.500 align:start position:10% line:84.66% size:70%
important characteristics in
11:43.500 --> 11:45.400 align:start position:10% line:84.66% size:80%
making these, and relate it back
11:45.400 --> 11:46.766 align:start position:10% line:84.66% size:72.5%
to the important textural and
11:46.766 --> 11:48.833 align:start position:10% line:84.66% size:42.5%
scientific parts.
11:48.833 --> 11:50.600 align:start position:10% line:84.66% size:75%
And I want to note some of the
11:50.600 --> 11:52.133 align:start position:10% line:84.66% size:80%
people that have helped me here.
11:52.133 --> 11:54.633 align:start position:10% line:84.66% size:75%
Some of the candy was donated.
11:54.633 --> 11:56.133 align:start position:10% line:84.66% size:60%
Barb at Meister Candies.
11:56.133 --> 11:57.600 align:start position:10% line:84.66% size:60%
Meister is in Cambridge,
11:57.600 --> 11:58.733 align:start position:10% line:84.66% size:25%
Wisconsin.
11:58.733 --> 11:59.766 align:start position:10% line:84.66% size:77.5%
They're the number one producer
11:59.766 --> 12:01.366 align:start position:10% line:84.66% size:45%
of circus peanuts.
12:01.366 --> 12:02.966 align:start position:10% line:84.66% size:77.5%
They also make salt water taffy
12:02.966 --> 12:04.400 align:start position:10% line:84.66% size:80%
and we have some Halloween taffy
12:04.400 --> 12:06.233 align:start position:10% line:84.66% size:40%
from those guys.
12:06.233 --> 12:08.233 align:start position:10% line:84.66% size:75%
Gwen is out in Salt Lake City.
12:08.233 --> 12:09.566 align:start position:10% line:84.66% size:62.5%
It's Sweet Candy Company.
12:09.566 --> 12:11.200 align:start position:10% line:84.66% size:80%
They make taffy, so we have some
12:11.200 --> 12:13.400 align:start position:10% line:84.66% size:32.5%
of her taffy.
12:13.400 --> 12:15.200 align:start position:10% line:84.66% size:47.5%
Then Rich Mikler is
12:15.200 --> 12:16.566 align:start position:10% line:84.66% size:60%
Vice President of R&D at
12:16.566 --> 12:17.966 align:start position:10% line:84.66% size:72.5%
Just Born, which is the Peeps
12:17.966 --> 12:19.866 align:start position:10% line:84.66% size:20%
company.
12:19.866 --> 12:21.100 align:start position:10% line:84.66% size:52.5%
Then I'd also like to
12:21.100 --> 12:22.500 align:start position:10% line:84.66% size:57.5%
acknowledge my helpers.
12:22.500 --> 12:23.766 align:start position:10% line:84.66% size:45%
I'll do this here.
12:23.766 --> 12:25.266 align:start position:10% line:84.66% size:57.5%
Jeff is a junior in the
12:25.266 --> 12:26.966 align:start position:10% line:84.66% size:67.5%
Department of Food Science.
12:26.966 --> 12:28.133 align:start position:10% line:84.66% size:70%
He's taking my candy science
12:28.133 --> 12:29.600 align:start position:10% line:84.66% size:50%
class this semester.
12:29.600 --> 12:30.733 align:start position:10% line:84.66% size:67.5%
He knows his way around the
12:30.733 --> 12:32.866 align:start position:10% line:84.66% size:35%
candy lab now.
12:32.866 --> 12:34.100 align:start position:10% line:84.66% size:67.5%
And Rachel is helping me as
12:34.100 --> 12:36.366 align:start position:10% line:84.66% size:12.5%
well.
12:36.366 --> 12:37.500 align:start position:10% line:84.66% size:72.5%
She's new to the Food Science
12:37.500 --> 12:38.600 align:start position:10% line:84.66% size:77.5%
department, a freshman who just
12:38.600 --> 12:40.266 align:start position:10% line:84.66% size:75%
transferred into food science.
12:40.266 --> 12:41.333 align:start position:10% line:84.66% size:72.5%
Then I'm going to acknowledge
12:41.333 --> 12:42.600 align:start position:10% line:84.66% size:70%
Newton as well, and his dad,
12:42.600 --> 12:43.900 align:start position:10% line:84.66% size:70%
Tom, who's been helping with
12:43.900 --> 12:47.233 align:start position:10% line:84.66% size:32.5%
organization.
12:47.233 --> 12:48.366 align:start position:10% line:84.66% size:77.5%
And Tom, especially for driving
12:48.366 --> 12:49.600 align:start position:10% line:84.66% size:65%
us over here with all this
12:49.600 --> 12:51.766 align:start position:10% line:84.66% size:15%
stuff!
12:51.766 --> 12:53.366 align:start position:10% line:84.66% size:72.5%
It doesn't fit on my bicycle.
12:53.366 --> 12:55.366 align:start position:10% line:84.66% size:27.5%
Thank, Tom.
12:55.366 --> 12:56.500 align:start position:10% line:84.66% size:80%
At any rate, we're going to walk
12:56.500 --> 12:57.700 align:start position:10% line:84.66% size:75%
through these candies and talk
12:57.700 --> 12:58.766 align:start position:10% line:84.66% size:72.5%
about some of the interesting
12:58.766 --> 13:00.066 align:start position:10% line:84.66% size:40%
characteristics.
13:00.066 --> 13:01.600 align:start position:10% line:84.66% size:70%
So not only is water content
13:01.600 --> 13:03.633 align:start position:10% line:84.66% size:75%
important to texture and those
13:03.633 --> 13:05.566 align:start position:10% line:84.66% size:77.5%
properties, but also is the air
13:05.566 --> 13:06.966 align:start position:10% line:84.66% size:20%
content.
13:06.966 --> 13:08.500 align:start position:10% line:84.66% size:80%
So I'm going to use this ancient
13:08.500 --> 13:10.233 align:start position:10% line:84.66% size:37.5%
symbol for air.
13:10.233 --> 13:12.566 align:start position:10% line:84.66% size:77.5%
And denote the amount of air in
13:12.566 --> 13:14.733 align:start position:10% line:84.66% size:52.5%
there by the density.
13:14.733 --> 13:16.366 align:start position:10% line:84.66% size:77.5%
So as we go from marshmallow to
13:16.366 --> 13:20.100 align:start position:10% line:84.66% size:67.5%
taffy, we go up in density.
13:20.100 --> 13:21.600 align:start position:10% line:84.66% size:75%
Note that if we cooked a sugar
13:21.600 --> 13:23.733 align:start position:10% line:84.66% size:80%
syrup up to 90% solids, only 10%
13:23.733 --> 13:25.733 align:start position:10% line:84.66% size:70%
water left, that sugar syrup
13:25.733 --> 13:27.100 align:start position:10% line:84.66% size:50%
would have a density
13:27.100 --> 13:29.733 align:start position:10% line:84.66% size:72.5%
of 1.45 grams per milliliter.
13:29.733 --> 13:31.000 align:start position:10% line:84.66% size:65%
So it's denser than water.
13:31.000 --> 13:32.733 align:start position:10% line:84.66% size:42.5%
Water is about 1.
13:32.733 --> 13:33.866 align:start position:10% line:84.66% size:65%
And with all that sugar in
13:33.866 --> 13:34.900 align:start position:10% line:84.66% size:72.5%
there, of course, the density
13:34.900 --> 13:36.100 align:start position:10% line:84.66% size:45%
of the sugar syrup
13:36.100 --> 13:38.200 align:start position:10% line:84.66% size:60%
is substantially higher.
13:38.200 --> 13:40.000 align:start position:10% line:84.66% size:77.5%
But now candy, these candies in
13:40.000 --> 13:41.466 align:start position:10% line:84.66% size:80%
particular, have air embedded in
13:41.466 --> 13:43.066 align:start position:10% line:84.66% size:12.5%
them.
13:43.066 --> 13:44.866 align:start position:10% line:84.66% size:75%
That air lowers the density of
13:44.866 --> 13:46.633 align:start position:10% line:84.66% size:40%
the whole candy.
13:46.633 --> 13:48.400 align:start position:10% line:84.66% size:72.5%
So something like marshmallow
13:48.400 --> 13:51.066 align:start position:10% line:84.66% size:77.5%
has a density somewhere about a
13:51.066 --> 13:53.366 align:start position:10% line:84.66% size:80%
quarter to a half of the density
13:53.366 --> 13:55.000 align:start position:10% line:84.66% size:70%
of the sugar syrup that went
13:55.000 --> 13:57.000 align:start position:10% line:84.66% size:37.5%
into making it.
13:57.000 --> 13:59.100 align:start position:10% line:84.66% size:65%
We've added that much more
13:59.100 --> 14:00.500 align:start position:10% line:84.66% size:65%
volume of air to lower the
14:00.500 --> 14:02.366 align:start position:10% line:84.66% size:45%
density that much.
14:02.366 --> 14:04.733 align:start position:10% line:84.66% size:65%
That's one of the factors.
14:04.733 --> 14:05.766 align:start position:10% line:84.66% size:72.5%
There's two factors here that
14:05.766 --> 14:07.233 align:start position:10% line:84.66% size:37.5%
affect texture.
14:07.233 --> 14:08.466 align:start position:10% line:84.66% size:75%
I'll add a couple more factors
14:08.466 --> 14:09.766 align:start position:10% line:84.66% size:55%
as we go through this.
14:09.766 --> 14:15.333 align:start position:10% line:84.66% size:55%
Okay, so here's Peeps.
14:15.333 --> 14:16.600 align:start position:10% line:84.66% size:80%
And all I could get was this big
14:16.600 --> 14:18.733 align:start position:10% line:84.66% size:72.5%
box of Peeps for each of you.
14:18.733 --> 14:21.266 align:start position:10% line:84.66% size:25%
(laughter)
14:21.266 --> 14:22.733 align:start position:10% line:84.66% size:70%
And I think there's six more
14:22.733 --> 14:23.966 align:start position:10% line:84.66% size:70%
boxes out there, or cases of
14:23.966 --> 14:26.566 align:start position:10% line:84.66% size:40%
boxes out there.
14:26.566 --> 14:27.733 align:start position:10% line:84.66% size:77.5%
And so if you don't want to eat
14:27.733 --> 14:29.100 align:start position:10% line:84.66% size:40%
it, that's fine.
14:29.100 --> 14:30.466 align:start position:10% line:84.66% size:65%
But play with it at least.
14:30.466 --> 14:32.633 align:start position:10% line:84.66% size:25%
(laughter)
14:32.633 --> 14:33.733 align:start position:10% line:84.66% size:72.5%
One of the food science jokes
14:33.733 --> 14:35.233 align:start position:10% line:84.66% size:60%
is we play with our food
14:35.233 --> 14:36.733 align:start position:10% line:84.66% size:65%
and we'll play with yours.
14:36.733 --> 14:41.000 align:start position:10% line:84.66% size:25%
(laughter)
14:41.000 --> 14:42.200 align:start position:10% line:84.66% size:80%
But that's the experience that I
14:42.200 --> 14:43.766 align:start position:10% line:84.66% size:67.5%
want you to get here, is to
14:43.766 --> 14:46.000 align:start position:10% line:84.66% size:50%
experience the food.
14:46.000 --> 14:47.100 align:start position:10% line:84.66% size:75%
If you don't want to put it in
14:47.100 --> 14:48.133 align:start position:10% line:84.66% size:77.5%
your mouth and taste it, that's
14:48.133 --> 14:49.500 align:start position:10% line:84.66% size:67.5%
fine, but at least use your
14:49.500 --> 14:53.000 align:start position:10% line:84.66% size:67.5%
tactile senses and feel it.
14:53.000 --> 14:54.366 align:start position:10% line:84.66% size:75%
So Peeps, you think of Easter,
14:54.366 --> 14:55.700 align:start position:10% line:84.66% size:15%
right?
14:55.700 --> 14:57.366 align:start position:10% line:84.66% size:77.5%
But Just Born is trying to sell
14:57.366 --> 15:00.566 align:start position:10% line:84.66% size:72.5%
us on all seasons, so we find
15:00.566 --> 15:02.766 align:start position:10% line:84.66% size:72.5%
ghosts and we have some cocoa
15:02.766 --> 15:06.200 align:start position:10% line:84.66% size:75%
cats back in the lab, as well.
15:06.200 --> 15:07.766 align:start position:10% line:84.66% size:80%
At Christmas time, we'll find, I
15:07.766 --> 15:09.066 align:start position:10% line:84.66% size:75%
don't know if they make Santas
15:09.066 --> 15:11.966 align:start position:10% line:84.66% size:57.5%
or something like that.
15:11.966 --> 15:13.766 align:start position:10% line:84.66% size:67.5%
Some of you might also have
15:13.766 --> 15:15.833 align:start position:10% line:84.66% size:70%
little ghost marshmallows in
15:15.833 --> 15:17.100 align:start position:10% line:84.66% size:72.5%
your bag, but don't eat these
15:17.100 --> 15:18.900 align:start position:10% line:84.66% size:10%
yet.
15:18.900 --> 15:20.366 align:start position:10% line:84.66% size:50%
These are for later.
15:20.366 --> 15:21.600 align:start position:10% line:84.66% size:55%
These are also Peeps--
15:21.600 --> 15:22.633 align:start position:10% line:84.66% size:32.5%
Or Just Born.
15:22.633 --> 15:24.100 align:start position:10% line:84.66% size:72.5%
They're not, I guess they are
15:24.100 --> 15:25.866 align:start position:10% line:84.66% size:70%
"Peeps," but they're not the
15:25.866 --> 15:27.733 align:start position:10% line:84.66% size:57.5%
Peeps that we think of.
15:27.733 --> 15:29.133 align:start position:10% line:84.66% size:62.5%
But don't eat those other
15:29.133 --> 15:33.333 align:start position:10% line:84.66% size:32.5%
marshmallows.
15:33.333 --> 15:34.733 align:start position:10% line:84.66% size:65%
Just eat the white ghosts.
15:34.733 --> 15:36.200 align:start position:10% line:84.66% size:67.5%
So what's in a marshmallow?
15:36.200 --> 15:37.600 align:start position:10% line:84.66% size:72.5%
If you look at the ingredient
15:37.600 --> 15:39.366 align:start position:10% line:84.66% size:80%
list, well, it doesn't list air.
15:39.366 --> 15:40.700 align:start position:10% line:84.66% size:80%
Companies don't have to list air
15:40.700 --> 15:42.000 align:start position:10% line:84.66% size:70%
on the ingredient list, even
15:42.000 --> 15:43.400 align:start position:10% line:84.66% size:65%
though it's the number one
15:43.400 --> 15:44.733 align:start position:10% line:84.66% size:80%
ingredient and it's the cheapest
15:44.733 --> 15:48.000 align:start position:10% line:84.66% size:27.5%
ingredient.
15:48.000 --> 15:49.100 align:start position:10% line:84.66% size:70%
The standard joke around the
15:49.100 --> 15:50.566 align:start position:10% line:84.66% size:72.5%
food industry is we'd love to
15:50.566 --> 15:51.966 align:start position:10% line:84.66% size:77.5%
sell you more air, because it's
15:51.966 --> 15:54.266 align:start position:10% line:84.66% size:15%
cheap.
15:54.266 --> 15:55.733 align:start position:10% line:84.66% size:80%
And obviously, we'd like to sell
15:55.733 --> 15:58.100 align:start position:10% line:84.66% size:67.5%
it to you at a high margin.
15:58.100 --> 15:59.400 align:start position:10% line:84.66% size:77.5%
But marshmallow is one of those
15:59.400 --> 16:01.900 align:start position:10% line:84.66% size:80%
classic ones that the density is
16:01.900 --> 16:04.700 align:start position:10% line:84.66% size:77.5%
so low that at least, well even
16:04.700 --> 16:06.500 align:start position:10% line:84.66% size:77.5%
if the density of a marshmallow
16:06.500 --> 16:08.266 align:start position:10% line:84.66% size:62.5%
is 0.7, that's still half
16:08.266 --> 16:10.000 align:start position:10% line:84.66% size:72.5%
the volume of the marshmallow
16:10.000 --> 16:11.366 align:start position:10% line:84.66% size:17.5%
in air.
16:11.366 --> 16:12.500 align:start position:10% line:84.66% size:57.5%
Peeps are probably down
16:12.500 --> 16:13.500 align:start position:10% line:84.66% size:27.5%
around 0.3,
16:13.500 --> 16:14.600 align:start position:10% line:84.66% size:57.5%
or something like that.
16:14.600 --> 16:16.700 align:start position:10% line:84.66% size:62.5%
So 75%-85% of that volume
16:16.700 --> 16:20.100 align:start position:10% line:84.66% size:17.5%
is air.
16:20.100 --> 16:21.233 align:start position:10% line:84.66% size:72.5%
That's what you're buying and
16:21.233 --> 16:23.000 align:start position:10% line:84.66% size:65%
mostly what you're eating.
16:23.000 --> 16:24.600 align:start position:10% line:84.66% size:62.5%
Again, look at the label.
16:24.600 --> 16:25.733 align:start position:10% line:84.66% size:75%
It's probably not real high in
16:25.733 --> 16:26.866 align:start position:10% line:84.66% size:65%
calories compared to other
16:26.866 --> 16:29.366 align:start position:10% line:84.66% size:20%
candies.
16:29.366 --> 16:31.333 align:start position:10% line:84.66% size:70%
Then on the ingredient list,
16:31.333 --> 16:32.566 align:start position:10% line:84.66% size:70%
undoubtedly the first one is
16:32.566 --> 16:33.900 align:start position:10% line:84.66% size:80%
sugar and the second one is corn
16:33.900 --> 16:35.233 align:start position:10% line:84.66% size:15%
syrup.
16:35.233 --> 16:36.266 align:start position:10% line:84.66% size:65%
Because those are the main
16:36.266 --> 16:37.366 align:start position:10% line:84.66% size:65%
ingredients that we put in
16:37.366 --> 16:38.400 align:start position:10% line:84.66% size:20%
candies.
16:38.400 --> 16:39.866 align:start position:10% line:84.66% size:22.5%
Question?
16:39.866 --> 16:47.333 align:start position:10% line:84.66% size:27.5%
(inaudible)
16:47.333 --> 16:48.466 align:start position:10% line:84.66% size:72.5%
There are certain corn syrups
16:48.466 --> 16:49.566 align:start position:10% line:84.66% size:75%
you can just say "corn syrup,"
16:49.566 --> 16:50.500 align:start position:10% line:84.66% size:72.5%
but if you have high fructose
16:50.500 --> 16:51.566 align:start position:10% line:84.66% size:80%
corn syrup, you have to say high
16:51.566 --> 16:52.466 align:start position:10% line:84.66% size:22.5%
fructose.
16:52.466 --> 16:53.366 align:start position:10% line:84.66% size:80%
But there are different types of
16:53.366 --> 16:54.366 align:start position:10% line:84.66% size:80%
corn syrups and you can just say
16:54.366 --> 16:55.633 align:start position:10% line:84.66% size:32.5%
"corn syrup."
16:55.633 --> 16:56.766 align:start position:10% line:84.66% size:77.5%
Some of them you have to label,
16:56.766 --> 16:59.766 align:start position:10% line:84.66% size:72.5%
because of consumer concerns.
16:59.766 --> 17:02.266 align:start position:10% line:84.66% size:80%
This one is a standard 42DE corn
17:02.266 --> 17:04.533 align:start position:10% line:84.66% size:67.5%
syrup, whatever that means.
17:04.533 --> 17:06.266 align:start position:10% line:84.66% size:72.5%
But it's just a standard corn
17:06.266 --> 17:07.466 align:start position:10% line:84.66% size:77.5%
syrup that's used widely in the
17:07.466 --> 17:09.533 align:start position:10% line:84.66% size:37.5%
candy industry.
17:09.533 --> 17:10.533 align:start position:10% line:84.66% size:80%
In the candy industry, we hardly
17:10.533 --> 17:12.933 align:start position:10% line:84.66% size:45%
use high fructose.
17:12.933 --> 17:14.400 align:start position:10% line:84.66% size:77.5%
It has the wrong properties for
17:14.400 --> 17:16.033 align:start position:10% line:84.66% size:80%
what we're interested in, mostly
17:16.033 --> 17:17.433 align:start position:10% line:84.66% size:65%
because fructose is really
17:17.433 --> 17:19.566 align:start position:10% line:84.66% size:80%
hyrdroscopic and it gets sticky.
17:19.566 --> 17:20.800 align:start position:10% line:84.66% size:60%
So we don't like putting
17:20.800 --> 17:21.933 align:start position:10% line:84.66% size:72.5%
fructose in our candies if we
17:21.933 --> 17:24.166 align:start position:10% line:84.66% size:35%
don't have to.
17:24.166 --> 17:25.433 align:start position:10% line:84.66% size:75%
So the corn syrup that we have
17:25.433 --> 17:28.066 align:start position:10% line:84.66% size:67.5%
is just a basic corn syrup.
17:28.066 --> 17:29.700 align:start position:10% line:84.66% size:80%
It might be something like this.
17:29.700 --> 17:31.666 align:start position:10% line:84.66% size:77.5%
It's sort of like a Karo syrup,
17:31.666 --> 17:33.200 align:start position:10% line:84.66% size:72.5%
but that's a commercial grade
17:33.200 --> 17:34.266 align:start position:10% line:84.66% size:77.5%
that's got some other things in
17:34.266 --> 17:35.233 align:start position:10% line:84.66% size:7.5%
it.
17:35.233 --> 17:36.433 align:start position:10% line:84.66% size:77.5%
This is just corn starch that's
17:36.433 --> 17:38.300 align:start position:10% line:84.66% size:72.5%
been broken down into glucose
17:38.300 --> 17:39.500 align:start position:10% line:84.66% size:22.5%
polymers.
17:39.500 --> 17:40.933 align:start position:10% line:84.66% size:80%
And the "D-E" represents how far
17:40.933 --> 17:42.733 align:start position:10% line:84.66% size:55%
it's been broken down.
17:42.733 --> 17:43.733 align:start position:10% line:84.66% size:72.5%
So for those of you that want
17:43.733 --> 17:44.900 align:start position:10% line:84.66% size:75%
it, the D-E stand for dextrose
17:44.900 --> 17:46.333 align:start position:10% line:84.66% size:27.5%
equivalent.
17:46.333 --> 17:48.033 align:start position:10% line:84.66% size:67.5%
It's the equivalent glucose
17:48.033 --> 17:50.200 align:start position:10% line:84.66% size:75%
reducing end, as we break down
17:50.200 --> 17:51.766 align:start position:10% line:84.66% size:77.5%
the starch molecule, the starch
17:51.766 --> 17:53.500 align:start position:10% line:84.66% size:20%
polymer.
17:53.500 --> 17:56.133 align:start position:10% line:84.66% size:80%
And so the difference in how far
17:56.133 --> 17:58.033 align:start position:10% line:84.66% size:60%
we break down the starch
17:58.033 --> 17:59.666 align:start position:10% line:84.66% size:80%
molecule, this is one that's not
17:59.666 --> 18:01.466 align:start position:10% line:84.66% size:72.5%
broken down very far, so it's
18:01.466 --> 18:03.833 align:start position:10% line:84.66% size:62.5%
really thick and viscous.
18:03.833 --> 18:06.200 align:start position:10% line:84.66% size:70%
And a 62DE corn syrup is one
18:06.200 --> 18:07.433 align:start position:10% line:84.66% size:77.5%
where now we've broken down the
18:07.433 --> 18:09.000 align:start position:10% line:84.66% size:77.5%
starch molecule into a lot more
18:09.000 --> 18:11.666 align:start position:10% line:84.66% size:45%
smaller molecules.
18:11.666 --> 18:14.233 align:start position:10% line:84.66% size:75%
And so it's much less viscous.
18:14.233 --> 18:15.333 align:start position:10% line:84.66% size:67.5%
You have much less viscous,
18:15.333 --> 18:16.533 align:start position:10% line:84.66% size:15%
right?
18:16.533 --> 18:17.466 align:start position:10% line:84.66% size:75%
So it's still pretty thick and
18:17.466 --> 18:19.900 align:start position:10% line:84.66% size:65%
viscous, but not this bad.
18:19.900 --> 18:21.433 align:start position:10% line:84.66% size:77.5%
It's starting to move, but it's
18:21.433 --> 18:24.333 align:start position:10% line:84.66% size:62.5%
pretty thick and viscous.
18:24.333 --> 18:26.066 align:start position:10% line:84.66% size:75%
So that's corn syrup, probably
18:26.066 --> 18:27.733 align:start position:10% line:84.66% size:70%
the number one or number two
18:27.733 --> 18:29.733 align:start position:10% line:84.66% size:60%
ingredient that we find.
18:29.733 --> 18:31.000 align:start position:10% line:84.66% size:70%
And then in marshmallow, the
18:31.000 --> 18:32.400 align:start position:10% line:84.66% size:60%
next ingredient often is
18:32.400 --> 18:33.666 align:start position:10% line:84.66% size:62.5%
gelatin, which comes from
18:33.666 --> 18:36.733 align:start position:10% line:84.66% size:70%
collagen, which is naturally
18:36.733 --> 18:39.066 align:start position:10% line:84.66% size:67.5%
found connecting tissues in
18:39.066 --> 18:42.166 align:start position:10% line:84.66% size:70%
muscle, or hooves, or bones,
18:42.166 --> 18:43.800 align:start position:10% line:84.66% size:52.5%
and things like that.
18:43.800 --> 18:45.400 align:start position:10% line:84.66% size:62.5%
So it's a naturally found
18:45.400 --> 18:47.500 align:start position:10% line:84.66% size:75%
protein that we allow to break
18:47.500 --> 18:49.800 align:start position:10% line:84.66% size:77.5%
down under temperature and acid
18:49.800 --> 18:51.500 align:start position:10% line:84.66% size:75%
conditions into a protein that
18:51.500 --> 18:52.833 align:start position:10% line:84.66% size:42.5%
has very specific
18:52.833 --> 18:54.733 align:start position:10% line:84.66% size:72.5%
characteristics of being very
18:54.733 --> 18:56.066 align:start position:10% line:84.66% size:15%
gummy.
18:56.066 --> 18:57.433 align:start position:10% line:84.66% size:60%
So gummy bears, the main
18:57.433 --> 18:59.166 align:start position:10% line:84.66% size:72.5%
component of gummy bears that
18:59.166 --> 19:00.500 align:start position:10% line:84.66% size:75%
give gummy bears their texture
19:00.500 --> 19:02.733 align:start position:10% line:84.66% size:27.5%
is gelatin.
19:02.733 --> 19:05.300 align:start position:10% line:84.66% size:55%
It's what's in Jell-O.
19:05.300 --> 19:07.400 align:start position:10% line:84.66% size:57.5%
Gummy bears, Jell-O and
19:07.400 --> 19:08.500 align:start position:10% line:84.66% size:62.5%
marshmallows are the main
19:08.500 --> 19:10.700 align:start position:10% line:84.66% size:60%
application for gelatin.
19:10.700 --> 19:12.000 align:start position:10% line:84.66% size:72.5%
So what it does in gelatin is
19:12.000 --> 19:13.233 align:start position:10% line:84.66% size:72.5%
actually coats the surface of
19:13.233 --> 19:14.400 align:start position:10% line:84.66% size:75%
the air bubbles and holds them
19:14.400 --> 19:15.900 align:start position:10% line:84.66% size:22.5%
in place.
19:15.900 --> 19:17.300 align:start position:10% line:84.66% size:57.5%
Then when you pull that
19:17.300 --> 19:18.733 align:start position:10% line:84.66% size:80%
marshmallow apart, it gives that
19:18.733 --> 19:21.533 align:start position:10% line:84.66% size:72.5%
elastic characteristic to it.
19:21.533 --> 19:22.933 align:start position:10% line:84.66% size:65%
Then of course, colors and
19:22.933 --> 19:24.233 align:start position:10% line:84.66% size:80%
flavors, because as Tom says, we
19:24.233 --> 19:25.700 align:start position:10% line:84.66% size:75%
buy food for the taste and the
19:25.700 --> 19:28.733 align:start position:10% line:84.66% size:27.5%
appearance.
19:28.733 --> 19:30.766 align:start position:10% line:84.66% size:75%
So not only the flavor but the
19:30.766 --> 19:32.733 align:start position:10% line:84.66% size:75%
color, and they have to match.
19:32.733 --> 19:34.800 align:start position:10% line:84.66% size:70%
In my freshman class, I make
19:34.800 --> 19:36.800 align:start position:10% line:84.66% size:77.5%
orange slices that have a grape
19:36.800 --> 19:38.500 align:start position:10% line:84.66% size:17.5%
flavor.
19:38.500 --> 19:40.933 align:start position:10% line:84.66% size:25%
(laughter)
19:40.933 --> 19:42.433 align:start position:10% line:84.66% size:57.5%
Jeff's shaking his head
19:42.433 --> 19:44.000 align:start position:10% line:84.66% size:77.5%
because there are some students
19:44.000 --> 19:45.033 align:start position:10% line:84.66% size:72.5%
in class that, "How could you
19:45.033 --> 19:47.133 align:start position:10% line:84.66% size:27.5%
make this?"
19:47.133 --> 19:48.533 align:start position:10% line:84.66% size:45%
Missing the point.
19:48.533 --> 19:49.666 align:start position:10% line:84.66% size:65%
You're looking for orange,
19:49.666 --> 19:50.933 align:start position:10% line:84.66% size:52.5%
you're tasting grape.
19:50.933 --> 19:52.000 align:start position:10% line:84.66% size:80%
That's a disconnect and it's not
19:52.000 --> 19:53.666 align:start position:10% line:84.66% size:20%
so good.
19:53.666 --> 19:54.566 align:start position:10% line:84.66% size:47.5%
So that's what's in
19:54.566 --> 19:56.900 align:start position:10% line:84.66% size:32.5%
marshmallows.
19:56.900 --> 19:58.733 align:start position:10% line:84.66% size:67.5%
Oh, marshmallow processing.
19:58.733 --> 20:00.000 align:start position:10% line:84.66% size:75%
I have another video here that
20:00.000 --> 20:02.133 align:start position:10% line:84.66% size:77.5%
comes from a company that makes
20:02.133 --> 20:03.533 align:start position:10% line:84.66% size:50%
equipment for making
20:03.533 --> 20:05.300 align:start position:10% line:84.66% size:30%
marshmallow.
20:05.300 --> 20:06.300 align:start position:10% line:84.66% size:65%
There's two ways of making
20:06.300 --> 20:07.400 align:start position:10% line:84.66% size:30%
marshmallow.
20:07.400 --> 20:08.566 align:start position:10% line:84.66% size:67.5%
Again, first we cook up the
20:08.566 --> 20:09.666 align:start position:10% line:84.66% size:52.5%
sugar syrup to a high
20:09.666 --> 20:13.133 align:start position:10% line:84.66% size:30%
temperature.
20:13.133 --> 20:14.433 align:start position:10% line:84.66% size:70%
That's done in tanks, so the
20:14.433 --> 20:17.700 align:start position:10% line:84.66% size:57.5%
first part of this is--
20:17.700 --> 20:20.933 align:start position:10% line:84.66% size:35%
You know what?
20:20.933 --> 20:22.533 align:start position:10% line:84.66% size:62.5%
I have it set up so I can
20:22.533 --> 20:33.733 align:start position:10% line:84.66% size:50%
control it, sort of.
20:33.733 --> 20:35.000 align:start position:10% line:84.66% size:77.5%
I'm going to run the video from
20:35.000 --> 20:36.266 align:start position:10% line:84.66% size:77.5%
here because then I can control
20:36.266 --> 20:37.533 align:start position:10% line:84.66% size:7.5%
it.
20:37.533 --> 20:39.400 align:start position:10% line:84.66% size:75%
It's about seven minutes long,
20:39.400 --> 20:40.533 align:start position:10% line:84.66% size:75%
and most of it is just looking
20:40.533 --> 20:42.300 align:start position:10% line:84.66% size:47.5%
at stainless steel.
20:42.300 --> 20:44.300 align:start position:10% line:84.66% size:25%
(laughter)
20:44.300 --> 20:45.500 align:start position:10% line:84.66% size:72.5%
Some engineers get excited by
20:45.500 --> 20:47.166 align:start position:10% line:84.66% size:45%
that, but I don't.
20:47.166 --> 20:50.166 align:start position:10% line:84.66% size:25%
(laughter)
20:50.166 --> 20:51.300 align:start position:10% line:84.66% size:70%
In the food industry, we use
20:51.300 --> 20:52.533 align:start position:10% line:84.66% size:67.5%
stainless steel as our base
20:52.533 --> 20:55.500 align:start position:10% line:84.66% size:80%
material, because it's sanitary.
20:55.500 --> 20:56.733 align:start position:10% line:84.66% size:75%
And we would never use regular
20:56.733 --> 20:58.066 align:start position:10% line:84.66% size:75%
steel, because you can't clean
20:58.066 --> 21:00.133 align:start position:10% line:84.66% size:67.5%
it, so the good thing about
21:00.133 --> 21:01.466 align:start position:10% line:84.66% size:70%
stainless is you can make it
21:01.466 --> 21:03.566 align:start position:10% line:84.66% size:22.5%
sanitary.
21:03.566 --> 21:05.500 align:start position:10% line:84.66% size:70%
That's why we use stainless.
21:05.500 --> 21:06.566 align:start position:10% line:84.66% size:65%
In fact, there's different
21:06.566 --> 21:08.500 align:start position:10% line:84.66% size:72.5%
grades of stainless that have
21:08.500 --> 21:10.400 align:start position:10% line:84.66% size:52.5%
different properties.
21:10.400 --> 21:11.733 align:start position:10% line:84.66% size:67.5%
So here's all the stainless
21:11.733 --> 21:13.133 align:start position:10% line:84.66% size:15%
steel.
21:13.133 --> 21:14.733 align:start position:10% line:84.66% size:75%
Basically, that was the cooker
21:14.733 --> 21:15.933 align:start position:10% line:84.66% size:80%
and the pumps that bring it over
21:15.933 --> 21:18.400 align:start position:10% line:84.66% size:42.5%
to the depositor.
21:18.400 --> 21:20.466 align:start position:10% line:84.66% size:67.5%
And essentially, this is an
21:20.466 --> 21:22.966 align:start position:10% line:84.66% size:52.5%
extruded marshmallow.
21:22.966 --> 21:25.000 align:start position:10% line:84.66% size:80%
So the Jet Puff marshmallows are
21:25.000 --> 21:26.900 align:start position:10% line:84.66% size:75%
just extruded out of a pump or
21:26.900 --> 21:29.300 align:start position:10% line:84.66% size:20%
shooter.
21:29.300 --> 21:30.733 align:start position:10% line:84.66% size:52.5%
Then they're cut off.
21:30.733 --> 21:31.933 align:start position:10% line:84.66% size:70%
This is the marshmallow feed
21:31.933 --> 21:35.166 align:start position:10% line:84.66% size:70%
lines into an extruder head.
21:35.166 --> 21:37.266 align:start position:10% line:84.66% size:72.5%
There is an extruder spitting
21:37.266 --> 21:38.766 align:start position:10% line:84.66% size:40%
out marshmallow.
21:38.766 --> 21:41.266 align:start position:10% line:84.66% size:77.5%
This is a European marshmallow.
21:41.266 --> 21:42.933 align:start position:10% line:84.66% size:77.5%
We don't find these in the U.S.
21:42.933 --> 21:44.033 align:start position:10% line:84.66% size:75%
The Europeans like marshmallow
21:44.033 --> 21:45.566 align:start position:10% line:84.66% size:57.5%
much better than we do.
21:45.566 --> 21:47.566 align:start position:10% line:84.66% size:75%
They make these funny colored,
21:47.566 --> 21:49.766 align:start position:10% line:84.66% size:77.5%
multi-twirled marshmallows that
21:49.766 --> 21:54.166 align:start position:10% line:84.66% size:60%
are really nice looking.
21:54.166 --> 21:56.666 align:start position:10% line:84.66% size:72.5%
So this is the extruder head.
21:56.666 --> 21:58.000 align:start position:10% line:84.66% size:65%
There's the extruder head.
21:58.000 --> 21:59.966 align:start position:10% line:84.66% size:72.5%
There's the extruder dye with
21:59.966 --> 22:01.700 align:start position:10% line:84.66% size:72.5%
marshmallow being pressed out
22:01.700 --> 22:03.400 align:start position:10% line:84.66% size:37.5%
into this form.
22:03.400 --> 22:04.500 align:start position:10% line:84.66% size:65%
So it's got one here, this
22:04.500 --> 22:06.233 align:start position:10% line:84.66% size:57.5%
twist, which we'll see.
22:06.233 --> 22:08.066 align:start position:10% line:84.66% size:55%
Here's the twist form.
22:08.066 --> 22:09.400 align:start position:10% line:84.66% size:60%
And so it's a three-head
22:09.400 --> 22:11.700 align:start position:10% line:84.66% size:55%
extruder that rotates.
22:11.700 --> 22:13.333 align:start position:10% line:84.66% size:65%
And it makes these twisted
22:13.333 --> 22:14.433 align:start position:10% line:84.66% size:50%
strands of different
22:14.433 --> 22:16.900 align:start position:10% line:84.66% size:72.5%
marshmallows as it comes out.
22:16.900 --> 22:18.533 align:start position:10% line:84.66% size:80%
And so this is a production line
22:18.533 --> 22:20.500 align:start position:10% line:84.66% size:37.5%
of marshmallow.
22:20.500 --> 22:22.566 align:start position:10% line:84.66% size:77.5%
Again, it's a European version.
22:22.566 --> 22:24.066 align:start position:10% line:84.66% size:70%
What we're going to do now--
22:24.066 --> 22:25.666 align:start position:10% line:84.66% size:67.5%
Yeah, look in the distance!
22:25.666 --> 22:27.533 align:start position:10% line:84.66% size:25%
(laughter)
22:27.533 --> 22:28.733 align:start position:10% line:84.66% size:72.5%
So it takes some time for the
22:28.733 --> 22:29.933 align:start position:10% line:84.66% size:47.5%
marshmallow to set.
22:29.933 --> 22:31.166 align:start position:10% line:84.66% size:57.5%
And gelatin is a really
22:31.166 --> 22:32.400 align:start position:10% line:84.66% size:52.5%
interesting material.
22:32.400 --> 22:34.000 align:start position:10% line:84.66% size:72.5%
It's a thermo-reversible gel.
22:34.000 --> 22:35.066 align:start position:10% line:84.66% size:67.5%
So you heat it up above its
22:35.066 --> 22:36.133 align:start position:10% line:84.66% size:65%
melting point and it turns
22:36.133 --> 22:37.033 align:start position:10% line:84.66% size:17.5%
liquid.
22:37.033 --> 22:38.200 align:start position:10% line:84.66% size:72.5%
You cool it below its melting
22:38.200 --> 22:39.733 align:start position:10% line:84.66% size:75%
point and it turns into a gel.
22:39.733 --> 22:40.766 align:start position:10% line:84.66% size:75%
And you can go back and forth,
22:40.766 --> 22:42.266 align:start position:10% line:84.66% size:47.5%
and back and forth.
22:42.266 --> 22:43.833 align:start position:10% line:84.66% size:47.5%
So we deposit that.
22:43.833 --> 22:47.000 align:start position:10% line:84.66% size:70%
We extrude it and put it out
22:47.000 --> 22:48.466 align:start position:10% line:84.66% size:75%
into the form when the gelatin
22:48.466 --> 22:50.233 align:start position:10% line:84.66% size:25%
is melted.
22:50.233 --> 22:51.733 align:start position:10% line:84.66% size:70%
Then in that cooling tunnel,
22:51.733 --> 22:53.733 align:start position:10% line:84.66% size:77.5%
that long conveyor is where the
22:53.733 --> 22:55.733 align:start position:10% line:84.66% size:70%
system cools and the gelatin
22:55.733 --> 22:57.833 align:start position:10% line:84.66% size:65%
sets into the marshmallow.
22:57.833 --> 22:59.133 align:start position:10% line:84.66% size:75%
They've got it controlled just
22:59.133 --> 23:00.966 align:start position:10% line:84.66% size:80%
right so it doesn't flatten out.
23:00.966 --> 23:02.333 align:start position:10% line:84.66% size:75%
Now they've put some more corn
23:02.333 --> 23:04.000 align:start position:10% line:84.66% size:77.5%
starch on the top of it because
23:04.000 --> 23:05.966 align:start position:10% line:84.66% size:72.5%
marshmallow is really sticky.
23:05.966 --> 23:07.000 align:start position:10% line:84.66% size:75%
And so we protect it with corn
23:07.000 --> 23:08.233 align:start position:10% line:84.66% size:17.5%
starch.
23:08.233 --> 23:09.333 align:start position:10% line:84.66% size:75%
That's what you on the outside
23:09.333 --> 23:10.700 align:start position:10% line:84.66% size:72.5%
of a Jet Puff marshmallow, is
23:10.700 --> 23:12.566 align:start position:10% line:84.66% size:80%
corn starch, because it's sticky
23:12.566 --> 23:14.000 align:start position:10% line:84.66% size:25%
otherwise.
23:14.000 --> 23:16.400 align:start position:10% line:84.66% size:75%
Here's the cutting machine, to
23:16.400 --> 23:18.966 align:start position:10% line:84.66% size:75%
cut those ropes of marshmallow
23:18.966 --> 23:21.233 align:start position:10% line:84.66% size:42.5%
into little bits.
23:21.233 --> 23:22.733 align:start position:10% line:84.66% size:72.5%
Then it goes on to a conveyor
23:22.733 --> 23:24.700 align:start position:10% line:84.66% size:72.5%
and taken over for packaging.
23:24.700 --> 23:26.033 align:start position:10% line:84.66% size:77.5%
This is an extruded marshmallow
23:26.033 --> 23:28.466 align:start position:10% line:84.66% size:65%
line that, again, a pretty
23:28.466 --> 23:33.233 align:start position:10% line:84.66% size:62.5%
common type of operation.
23:33.233 --> 23:36.000 align:start position:10% line:84.66% size:67.5%
Let's move ahead, because--
23:36.000 --> 23:37.300 align:start position:10% line:84.66% size:35%
Oh, I'm sorry.
23:37.300 --> 23:38.833 align:start position:10% line:84.66% size:72.5%
Here we're getting rid of the
23:38.833 --> 23:40.233 align:start position:10% line:84.66% size:40%
corn starch now.
23:40.233 --> 23:41.300 align:start position:10% line:84.66% size:72.5%
So, there's extra corn starch
23:41.300 --> 23:42.500 align:start position:10% line:84.66% size:22.5%
on there.
23:42.500 --> 23:43.666 align:start position:10% line:84.66% size:72.5%
We've just dumped a whole lot
23:43.666 --> 23:44.733 align:start position:10% line:84.66% size:37.5%
of it on there.
23:44.733 --> 23:45.833 align:start position:10% line:84.66% size:67.5%
Now we're getting rid of it
23:45.833 --> 23:46.933 align:start position:10% line:84.66% size:32.5%
in a tumbler.
23:46.933 --> 23:48.066 align:start position:10% line:84.66% size:80%
There's a screen in there to let
23:48.066 --> 23:49.300 align:start position:10% line:84.66% size:55%
the starch go through.
23:49.300 --> 23:50.400 align:start position:10% line:84.66% size:75%
And of course, the marshmallow
23:50.400 --> 23:51.400 align:start position:10% line:84.66% size:60%
pieces are too big to go
23:51.400 --> 23:52.700 align:start position:10% line:84.66% size:75%
through, so we collect them in
23:52.700 --> 23:55.266 align:start position:10% line:84.66% size:27.5%
a conveyor.
23:55.266 --> 23:56.333 align:start position:10% line:84.66% size:77.5%
And those will now be taken off
23:56.333 --> 23:58.433 align:start position:10% line:84.66% size:40%
to get packaged.
23:58.433 --> 23:59.966 align:start position:10% line:84.66% size:72.5%
So that's the processing line
23:59.966 --> 24:01.800 align:start position:10% line:84.66% size:55%
for making these fancy
24:01.800 --> 24:03.900 align:start position:10% line:84.66% size:47.5%
marshmallow twirls.
24:03.900 --> 24:04.900 align:start position:10% line:84.66% size:47.5%
We can also deposit
24:04.900 --> 24:05.933 align:start position:10% line:84.66% size:32.5%
marshmallows.
24:05.933 --> 24:07.000 align:start position:10% line:84.66% size:50%
So there's two ways.
24:07.000 --> 24:08.200 align:start position:10% line:84.66% size:72.5%
One is the extrusion process.
24:08.200 --> 24:09.200 align:start position:10% line:84.66% size:47.5%
We can also deposit
24:09.200 --> 24:10.466 align:start position:10% line:84.66% size:32.5%
marshmallows.
24:10.466 --> 24:11.466 align:start position:10% line:84.66% size:70%
The marshmallows you have in
24:11.466 --> 24:13.300 align:start position:10% line:84.66% size:77.5%
front of you are deposited in a
24:13.300 --> 24:19.766 align:start position:10% line:84.66% size:77.5%
form something similar to this.
24:19.766 --> 24:20.900 align:start position:10% line:84.66% size:75%
Tom, could you get me a bag of
24:20.900 --> 24:23.166 align:start position:10% line:84.66% size:15%
candy?
24:23.166 --> 24:26.166 align:start position:10% line:84.66% size:17.5%
Thanks.
24:35.400 --> 24:37.233 align:start position:10% line:84.66% size:70%
So here we have a depositing
24:37.233 --> 24:39.133 align:start position:10% line:84.66% size:12.5%
head.
24:39.133 --> 24:41.466 align:start position:10% line:84.66% size:72.5%
This is a series of pumps and
24:41.466 --> 24:43.266 align:start position:10% line:84.66% size:60%
pistons in the top here.
24:43.266 --> 24:44.266 align:start position:10% line:84.66% size:60%
They're just showing the
24:44.266 --> 24:45.833 align:start position:10% line:84.66% size:80%
operation of the depositing head
24:45.833 --> 24:46.900 align:start position:10% line:84.66% size:30%
coming down.
24:46.900 --> 24:48.533 align:start position:10% line:84.66% size:77.5%
It's going to deposit a plop of
24:48.533 --> 24:50.166 align:start position:10% line:84.66% size:65%
marshmallow here in just a
24:50.166 --> 24:51.333 align:start position:10% line:84.66% size:17.5%
second.
24:51.333 --> 24:53.200 align:start position:10% line:84.66% size:77.5%
Now it's got marshmallow in it.
24:53.200 --> 24:54.133 align:start position:10% line:84.66% size:65%
They were just showing the
24:54.133 --> 24:54.966 align:start position:10% line:84.66% size:40%
operation first.
24:54.966 --> 24:56.300 align:start position:10% line:84.66% size:77.5%
Now it's got marshmallow in it.
24:56.300 --> 24:59.766 align:start position:10% line:84.66% size:55%
It's the XZ Depositor,
24:59.766 --> 25:02.033 align:start position:10% line:84.66% size:52.5%
X-Z, as opposed to Y.
25:02.033 --> 25:03.233 align:start position:10% line:84.66% size:72.5%
And it's depositing a plop of
25:03.233 --> 25:06.966 align:start position:10% line:84.66% size:42.5%
marshmallow here.
25:06.966 --> 25:08.233 align:start position:10% line:84.66% size:75%
Didn't it say it could deposit
25:08.233 --> 25:11.733 align:start position:10% line:84.66% size:62.5%
with things inside of it?
25:11.733 --> 25:13.300 align:start position:10% line:84.66% size:62.5%
So you have, in your bag,
25:13.300 --> 25:16.933 align:start position:10% line:84.66% size:45%
a marshmallow eye.
25:16.933 --> 25:20.900 align:start position:10% line:84.66% size:20%
(laughs)
25:20.900 --> 25:22.400 align:start position:10% line:84.66% size:57.5%
And this is a deposited
25:22.400 --> 25:24.133 align:start position:10% line:84.66% size:62.5%
marshmallow with a liquid
25:24.133 --> 25:26.733 align:start position:10% line:84.66% size:17.5%
center.
25:26.733 --> 25:28.066 align:start position:10% line:84.66% size:75%
So again, if you don't want to
25:28.066 --> 25:29.666 align:start position:10% line:84.66% size:72.5%
eat it, just bite into it and
25:29.666 --> 25:31.233 align:start position:10% line:84.66% size:72.5%
look at the liquid center and
25:31.233 --> 25:32.500 align:start position:10% line:84.66% size:47.5%
see how they do it.
25:32.500 --> 25:33.500 align:start position:10% line:84.66% size:67.5%
But they've done it in this
25:33.500 --> 25:34.833 align:start position:10% line:84.66% size:72.5%
process where the marshmallow
25:34.833 --> 25:36.500 align:start position:10% line:84.66% size:72.5%
comes on the outside and then
25:36.500 --> 25:38.066 align:start position:10% line:84.66% size:70%
there's a co-depositing head
25:38.066 --> 25:39.766 align:start position:10% line:84.66% size:72.5%
where the liquid jelly center
25:39.766 --> 25:41.433 align:start position:10% line:84.66% size:52.5%
goes into the middle.
25:41.433 --> 25:42.500 align:start position:10% line:84.66% size:75%
They co-deposit it at the same
25:42.500 --> 25:43.666 align:start position:10% line:84.66% size:12.5%
time.
25:43.666 --> 25:44.766 align:start position:10% line:84.66% size:75%
A lot of candies are now being
25:44.766 --> 25:46.233 align:start position:10% line:84.66% size:65%
made with this single shot
25:46.233 --> 25:49.000 align:start position:10% line:84.66% size:40%
depositing head.
25:49.000 --> 25:50.466 align:start position:10% line:84.66% size:77.5%
Those Hershey's Kisses with the
25:50.466 --> 25:52.733 align:start position:10% line:84.66% size:40%
stuff inside it?
25:52.733 --> 25:54.733 align:start position:10% line:84.66% size:57.5%
Single shot depositing.
25:54.733 --> 25:56.533 align:start position:10% line:84.66% size:80%
So there's chocolate outside and
25:56.533 --> 25:58.733 align:start position:10% line:84.66% size:72.5%
a whatever, caramel or cherry
25:58.733 --> 26:02.400 align:start position:10% line:84.66% size:80%
center inside, depositing it in.
26:02.400 --> 26:03.666 align:start position:10% line:84.66% size:70%
So again, we're depositing a
26:03.666 --> 26:05.400 align:start position:10% line:84.66% size:60%
plop of marshmallow with
26:05.400 --> 26:06.900 align:start position:10% line:84.66% size:50%
something inside it.
26:06.900 --> 26:07.900 align:start position:10% line:84.66% size:57.5%
This one happens to get
26:07.900 --> 26:09.466 align:start position:10% line:84.66% size:57.5%
flattened a little bit.
26:09.466 --> 26:10.333 align:start position:10% line:84.66% size:77.5%
I think most of the color is on
26:10.333 --> 26:12.300 align:start position:10% line:84.66% size:20%
the bag.
26:12.300 --> 26:15.033 align:start position:10% line:84.66% size:67.5%
My eyes are bloodshot, too.
26:15.033 --> 26:17.200 align:start position:10% line:84.66% size:37.5%
Not on the bag.
26:17.200 --> 26:18.533 align:start position:10% line:84.66% size:72.5%
So again, here we're going to
26:18.533 --> 26:20.466 align:start position:10% line:84.66% size:75%
put the corn starch on the top
26:20.466 --> 26:26.200 align:start position:10% line:84.66% size:80%
to protect it from being sticky.
26:26.200 --> 26:27.500 align:start position:10% line:84.66% size:70%
And I hate these "easy open"
26:27.500 --> 26:29.666 align:start position:10% line:84.66% size:67.5%
bags that are hard to open.
26:29.666 --> 26:31.666 align:start position:10% line:84.66% size:20%
(laughs)
26:31.666 --> 26:32.733 align:start position:10% line:84.66% size:77.5%
When I do this in class, I have
26:32.733 --> 26:33.833 align:start position:10% line:84.66% size:75%
to get students to come up and
26:33.833 --> 26:35.533 align:start position:10% line:84.66% size:32.5%
do it for me.
26:35.533 --> 26:37.466 align:start position:10% line:84.66% size:75%
So this is a plain marshmallow
26:37.466 --> 26:39.400 align:start position:10% line:84.66% size:75%
with some kind of jelly center
26:39.400 --> 26:41.133 align:start position:10% line:84.66% size:70%
inside, made in exactly this
26:41.133 --> 26:44.333 align:start position:10% line:84.66% size:10%
way.
26:46.933 --> 26:50.733 align:start position:10% line:84.66% size:27.5%
(inaudible)
26:50.733 --> 26:52.033 align:start position:10% line:84.66% size:32.5%
I'm not sure.
26:52.033 --> 26:53.733 align:start position:10% line:84.66% size:80%
But it's probably 30 or 40 feet.
26:53.733 --> 26:55.766 align:start position:10% line:84.66% size:77.5%
The time required for it to set
26:55.766 --> 26:58.133 align:start position:10% line:84.66% size:67.5%
is on the order of minutes,
26:58.133 --> 26:59.333 align:start position:10% line:84.66% size:57.5%
the way they set it up.
26:59.333 --> 27:00.633 align:start position:10% line:84.66% size:55%
But it's moving along.
27:00.633 --> 27:01.733 align:start position:10% line:84.66% size:60%
Of course, companies are
27:01.733 --> 27:02.733 align:start position:10% line:84.66% size:75%
interested in the bottom line,
27:02.733 --> 27:03.733 align:start position:10% line:84.66% size:62.5%
which means more and more
27:03.733 --> 27:04.800 align:start position:10% line:84.66% size:67.5%
of this coming off the line
27:04.800 --> 27:06.700 align:start position:10% line:84.66% size:35%
in one minute.
27:06.700 --> 27:08.466 align:start position:10% line:84.66% size:75%
So how fast that conveyor runs
27:08.466 --> 27:09.666 align:start position:10% line:84.66% size:80%
is really critical to the bottom
27:09.666 --> 27:15.200 align:start position:10% line:84.66% size:12.5%
line.
27:15.200 --> 27:16.433 align:start position:10% line:84.66% size:67.5%
I don't know why that one's
27:16.433 --> 27:19.500 align:start position:10% line:84.66% size:60%
so long, but it is long.
27:19.500 --> 27:20.566 align:start position:10% line:84.66% size:65%
Again, that was a European
27:20.566 --> 27:21.666 align:start position:10% line:84.66% size:22.5%
facility.
27:21.666 --> 27:23.333 align:start position:10% line:84.66% size:47.5%
I've never seen it.
27:23.333 --> 27:25.000 align:start position:10% line:84.66% size:27.5%
(inaudible)
27:25.000 --> 27:26.166 align:start position:10% line:84.66% size:50%
Oh, it gets re-used.
27:26.166 --> 27:27.333 align:start position:10% line:84.66% size:50%
The corn starch will
27:27.333 --> 27:28.500 align:start position:10% line:84.66% size:30%
get re-used.
27:28.500 --> 27:29.533 align:start position:10% line:84.66% size:72.5%
So it gets dried out, cleaned
27:29.533 --> 27:32.300 align:start position:10% line:84.66% size:77.5%
up, sieved again, then re-used.
27:32.300 --> 27:34.233 align:start position:10% line:84.66% size:80%
Corn starch is a big part of the
27:34.233 --> 27:35.733 align:start position:10% line:84.66% size:67.5%
candy industry and I have a
27:35.733 --> 27:38.733 align:start position:10% line:84.66% size:80%
demonstration of that here, too.
27:38.733 --> 27:39.900 align:start position:10% line:84.66% size:77.5%
All the corn starch, as much of
27:39.900 --> 27:42.066 align:start position:10% line:84.66% size:65%
it as possible is re-used.
27:42.066 --> 27:44.200 align:start position:10% line:84.66% size:80%
Here's how those familiar shapes
27:44.200 --> 27:46.200 align:start position:10% line:84.66% size:22.5%
are made.
27:46.200 --> 27:48.066 align:start position:10% line:84.66% size:65%
So it's a depositing head.
27:48.066 --> 27:49.733 align:start position:10% line:84.66% size:72.5%
But the depositing head comes
27:49.733 --> 27:51.900 align:start position:10% line:84.66% size:80%
down, moves over and then swirls
27:51.900 --> 27:54.033 align:start position:10% line:84.66% size:15%
it up.
27:54.033 --> 27:55.433 align:start position:10% line:84.66% size:70%
You wind up with this little
27:55.433 --> 27:57.166 align:start position:10% line:84.66% size:67.5%
characteristic beak for the
27:57.166 --> 28:01.133 align:start position:10% line:84.66% size:45%
marshmallow Peeps.
28:01.133 --> 28:02.700 align:start position:10% line:84.66% size:72.5%
So it's done in this process,
28:02.700 --> 28:03.933 align:start position:10% line:84.66% size:75%
but it's got that little fancy
28:03.933 --> 28:04.800 align:start position:10% line:84.66% size:15%
thing.
28:04.800 --> 28:05.900 align:start position:10% line:84.66% size:60%
It's just built into the
28:05.900 --> 28:06.933 align:start position:10% line:84.66% size:20%
machine.
28:06.933 --> 28:08.066 align:start position:10% line:84.66% size:67.5%
It does that automatically.
28:08.066 --> 28:09.200 align:start position:10% line:84.66% size:77.5%
When they first started, it was
28:09.200 --> 28:10.233 align:start position:10% line:84.66% size:72.5%
probably somebody with a bag,
28:10.233 --> 28:11.466 align:start position:10% line:84.66% size:57.5%
you know, a piping bag.
28:11.466 --> 28:12.466 align:start position:10% line:84.66% size:77.5%
And they just did it and phfft,
28:12.466 --> 28:14.266 align:start position:10% line:84.66% size:42.5%
there was a Peep.
28:14.266 --> 28:17.466 align:start position:10% line:84.66% size:67.5%
But it's all automated now.
28:17.466 --> 28:19.033 align:start position:10% line:84.66% size:70%
So if you haven't eaten them
28:19.033 --> 28:21.900 align:start position:10% line:84.66% size:72.5%
all, take one of those ghosts
28:21.900 --> 28:25.700 align:start position:10% line:84.66% size:45%
and pull it apart.
28:25.700 --> 28:26.933 align:start position:10% line:84.66% size:70%
I only happen to have a Peep
28:26.933 --> 28:30.533 align:start position:10% line:84.66% size:52.5%
example for my slide.
28:30.533 --> 28:32.033 align:start position:10% line:84.66% size:72.5%
Notice I carefully held it by
28:32.033 --> 28:34.500 align:start position:10% line:84.66% size:80%
the head with the beak still up.
28:34.500 --> 28:37.200 align:start position:10% line:84.66% size:25%
(laughter)
28:37.200 --> 28:38.500 align:start position:10% line:84.66% size:77.5%
I pulled it apart because I was
28:38.500 --> 28:41.333 align:start position:10% line:84.66% size:75%
interested what was inside it.
28:41.333 --> 28:42.400 align:start position:10% line:84.66% size:72.5%
And so I want you to do that,
28:42.400 --> 28:43.533 align:start position:10% line:84.66% size:10%
too.
28:43.533 --> 28:44.566 align:start position:10% line:84.66% size:65%
Can you see air bubbles in
28:44.566 --> 28:46.266 align:start position:10% line:84.66% size:15%
there?
28:46.266 --> 28:47.500 align:start position:10% line:84.66% size:20%
Sort of.
28:47.500 --> 28:48.933 align:start position:10% line:84.66% size:52.5%
They're pretty small.
28:48.933 --> 28:50.133 align:start position:10% line:84.66% size:60%
It's really hard to see.
28:50.133 --> 28:51.433 align:start position:10% line:84.66% size:72.5%
But what you could see if you
28:51.433 --> 28:53.233 align:start position:10% line:84.66% size:77.5%
could look at it would be in my
28:53.233 --> 28:55.733 align:start position:10% line:84.66% size:75%
graphical depiction, are these
28:55.733 --> 28:57.266 align:start position:10% line:84.66% size:67.5%
air bubbles surrounded by a
28:57.266 --> 29:00.066 align:start position:10% line:84.66% size:75%
sugar corn syrup matrix that's
29:00.066 --> 29:02.400 align:start position:10% line:84.66% size:42.5%
amorphous filled.
29:02.400 --> 29:04.433 align:start position:10% line:84.66% size:80%
I'll explain amorphous in just a
29:04.433 --> 29:06.000 align:start position:10% line:84.66% size:17.5%
minute.
29:06.000 --> 29:07.266 align:start position:10% line:84.66% size:60%
If we look closer at two
29:07.266 --> 29:08.900 align:start position:10% line:84.66% size:72.5%
bubbles, what surrounds those
29:08.900 --> 29:10.033 align:start position:10% line:84.66% size:67.5%
bubbles and keeps them from
29:10.033 --> 29:12.000 align:start position:10% line:84.66% size:52.5%
coalescing together--
29:12.000 --> 29:13.000 align:start position:10% line:84.66% size:70%
These two bubbles would love
29:13.000 --> 29:13.966 align:start position:10% line:84.66% size:62.5%
to come together and form
29:13.966 --> 29:15.133 align:start position:10% line:84.66% size:45%
one bigger bubble,
29:15.133 --> 29:16.233 align:start position:10% line:84.66% size:55%
but they can't because
29:16.233 --> 29:17.800 align:start position:10% line:84.66% size:65%
the gelatin is in the way.
29:17.800 --> 29:19.966 align:start position:10% line:84.66% size:80%
The gelatin coats the surface of
29:19.966 --> 29:21.066 align:start position:10% line:84.66% size:70%
those bubbles and keeps them
29:21.066 --> 29:22.233 align:start position:10% line:84.66% size:40%
from coalescing.
29:22.233 --> 29:23.266 align:start position:10% line:84.66% size:60%
But it also give it that
29:23.266 --> 29:24.766 align:start position:10% line:84.66% size:60%
stretchy characteristic.
29:24.766 --> 29:25.766 align:start position:10% line:84.66% size:75%
It's what gives it the elastic
29:25.766 --> 29:27.900 align:start position:10% line:84.66% size:25%
character.
29:27.900 --> 29:29.166 align:start position:10% line:84.66% size:77.5%
And actually, if you look at it
29:29.166 --> 29:31.033 align:start position:10% line:84.66% size:72.5%
under an electron microscope,
29:31.033 --> 29:32.733 align:start position:10% line:84.66% size:62.5%
what you see are cavities
29:32.733 --> 29:34.400 align:start position:10% line:84.66% size:67.5%
where the air was, and then
29:34.400 --> 29:36.300 align:start position:10% line:84.66% size:67.5%
this amorphous sugar matrix
29:36.300 --> 29:37.800 align:start position:10% line:84.66% size:37.5%
surrounding it.
29:37.800 --> 29:38.833 align:start position:10% line:84.66% size:67.5%
But this magnification, you
29:38.833 --> 29:41.733 align:start position:10% line:84.66% size:70%
can't see gelatin molecules.
29:41.733 --> 29:42.766 align:start position:10% line:84.66% size:55%
You need a much higher
29:42.766 --> 29:44.533 align:start position:10% line:84.66% size:77.5%
magnification for microscopy to
29:44.533 --> 29:48.233 align:start position:10% line:84.66% size:62.5%
be able to see molecules.
29:48.233 --> 29:49.333 align:start position:10% line:84.66% size:70%
But at any rate, this is the
29:49.333 --> 29:50.566 align:start position:10% line:84.66% size:75%
structure of that marshmallow.
29:50.566 --> 29:51.633 align:start position:10% line:84.66% size:75%
That's where the gelatin comes
29:51.633 --> 29:52.733 align:start position:10% line:84.66% size:7.5%
in.
29:52.733 --> 29:53.733 align:start position:10% line:84.66% size:75%
You could not make marshmallow
29:53.733 --> 29:56.466 align:start position:10% line:84.66% size:40%
without gelatin.
29:56.466 --> 30:02.700 align:start position:10% line:84.66% size:52.5%
So what is amorphous?
30:02.700 --> 30:04.433 align:start position:10% line:84.66% size:67.5%
I have a few things here to
30:04.433 --> 30:07.633 align:start position:10% line:84.66% size:55%
demonstrate viscosity.
30:07.633 --> 30:08.800 align:start position:10% line:84.66% size:65%
This is high fructose corn
30:08.800 --> 30:12.000 align:start position:10% line:84.66% size:45%
syrup, by the way.
30:12.000 --> 30:15.333 align:start position:10% line:84.66% size:62.5%
High fructose corn syrup.
30:15.333 --> 30:17.766 align:start position:10% line:84.66% size:70%
It's basically a liquid that
30:17.766 --> 30:20.233 align:start position:10% line:84.66% size:77.5%
finds it's own level very, very
30:20.233 --> 30:22.500 align:start position:10% line:84.66% size:20%
quickly.
30:22.500 --> 30:24.900 align:start position:10% line:84.66% size:75%
So it's thicker than milk, but
30:24.900 --> 30:27.300 align:start position:10% line:84.66% size:47.5%
thinner than honey.
30:27.300 --> 30:29.000 align:start position:10% line:84.66% size:62.5%
So a fairly low viscosity
30:29.000 --> 30:32.266 align:start position:10% line:84.66% size:17.5%
liquid.
30:32.266 --> 30:33.833 align:start position:10% line:84.66% size:75%
If I, again, increase the size
30:33.833 --> 30:36.000 align:start position:10% line:84.66% size:70%
of the molecules that I have
30:36.000 --> 30:38.233 align:start position:10% line:84.66% size:22.5%
in here--
30:38.233 --> 30:39.500 align:start position:10% line:84.66% size:80%
High fructose corn syrup is made
30:39.500 --> 30:42.300 align:start position:10% line:84.66% size:67.5%
up of fructose and glucose.
30:42.300 --> 30:43.900 align:start position:10% line:84.66% size:72.5%
Those are the main molecules.
30:43.900 --> 30:45.233 align:start position:10% line:84.66% size:77.5%
Two small monosaccharides, very
30:45.233 --> 30:47.566 align:start position:10% line:84.66% size:70%
small, 180 molecular weight.
30:47.566 --> 30:49.133 align:start position:10% line:84.66% size:62.5%
This is made with glucose
30:49.133 --> 30:51.200 align:start position:10% line:84.66% size:80%
polymers, the corn starch that's
30:51.200 --> 30:54.033 align:start position:10% line:84.66% size:65%
broken down into polymers.
30:54.033 --> 30:55.233 align:start position:10% line:84.66% size:77.5%
So the average molecular weight
30:55.233 --> 30:57.333 align:start position:10% line:84.66% size:80%
of this, 62DE, is about, I don't
30:57.333 --> 30:59.000 align:start position:10% line:84.66% size:60%
know, 300 and something.
30:59.000 --> 31:00.400 align:start position:10% line:84.66% size:40%
Do you remember?
31:00.400 --> 31:02.500 align:start position:10% line:84.66% size:72.5%
The molecular weight of 63DE?
31:02.500 --> 31:04.133 align:start position:10% line:84.66% size:27.5%
(inaudible)
31:04.133 --> 31:05.300 align:start position:10% line:84.66% size:20%
(laughs)
31:05.300 --> 31:06.766 align:start position:10% line:84.66% size:67.5%
It was on one of our tests.
31:06.766 --> 31:08.633 align:start position:10% line:84.66% size:25%
(laughter)
31:08.633 --> 31:10.466 align:start position:10% line:84.66% size:57.5%
One of our labs, right?
31:10.466 --> 31:11.433 align:start position:10% line:84.66% size:80%
They had to use it in one of our
31:11.433 --> 31:13.566 align:start position:10% line:84.66% size:12.5%
labs.
31:13.566 --> 31:15.466 align:start position:10% line:84.66% size:72.5%
But it's higher than sucrose.
31:15.466 --> 31:16.733 align:start position:10% line:84.66% size:75%
It's a higher molecular weight
31:16.733 --> 31:18.000 align:start position:10% line:84.66% size:32.5%
than sucrose.
31:18.000 --> 31:20.300 align:start position:10% line:84.66% size:77.5%
And so, it has about 20% water,
31:20.300 --> 31:22.633 align:start position:10% line:84.66% size:72.5%
too, so it has some fluidity.
31:22.633 --> 31:25.766 align:start position:10% line:84.66% size:55%
But it's much thicker.
31:25.766 --> 31:27.400 align:start position:10% line:84.66% size:72.5%
This is that 36DE corn syrup,
31:27.400 --> 31:29.200 align:start position:10% line:84.66% size:75%
which has an average molecular
31:29.200 --> 31:30.700 align:start position:10% line:84.66% size:62.5%
weight, and I say average
31:30.700 --> 31:32.000 align:start position:10% line:84.66% size:75%
because there are some glucose
31:32.000 --> 31:33.300 align:start position:10% line:84.66% size:67.5%
molecules, but there's some
31:33.300 --> 31:34.666 align:start position:10% line:84.66% size:77.5%
really long glucose polymers as
31:34.666 --> 31:35.766 align:start position:10% line:84.66% size:12.5%
well.
31:35.766 --> 31:37.166 align:start position:10% line:84.66% size:77.5%
So the average molecular weight
31:37.166 --> 31:39.066 align:start position:10% line:84.66% size:62.5%
is somewhere in the 500s,
31:39.066 --> 31:41.166 align:start position:10% line:84.66% size:20%
I think.
31:41.166 --> 31:42.800 align:start position:10% line:84.66% size:52.5%
Somewhere around 500.
31:42.800 --> 31:44.433 align:start position:10% line:84.66% size:70%
It's pretty high compared to
31:44.433 --> 31:45.700 align:start position:10% line:84.66% size:80%
sucrose, compared to glucose and
31:45.700 --> 31:46.833 align:start position:10% line:84.66% size:22.5%
fructose.
31:46.833 --> 31:48.066 align:start position:10% line:84.66% size:70%
That gives it a viscosity so
31:48.066 --> 31:51.266 align:start position:10% line:84.66% size:50%
that it's amorphous.
31:51.266 --> 31:52.566 align:start position:10% line:84.66% size:22.5%
Question?
31:52.566 --> 31:55.733 align:start position:10% line:84.66% size:27.5%
(inaudible)
31:55.733 --> 31:58.500 align:start position:10% line:84.66% size:60%
No, it's not thickening.
31:58.500 --> 32:00.166 align:start position:10% line:84.66% size:60%
It's not time dependent.
32:00.166 --> 32:01.633 align:start position:10% line:84.66% size:45%
Corn syrups are --
32:01.633 --> 32:03.700 align:start position:10% line:84.66% size:77.5%
which means that no matter what
32:03.700 --> 32:05.333 align:start position:10% line:84.66% size:80%
I do to it, how long I shear it,
32:05.333 --> 32:07.466 align:start position:10% line:84.66% size:77.5%
when I look at it, it still has
32:07.466 --> 32:09.800 align:start position:10% line:84.66% size:47.5%
the same viscosity.
32:09.800 --> 32:11.033 align:start position:10% line:84.66% size:80%
Chocolate, on the other hand, is
32:11.033 --> 32:12.500 align:start position:10% line:84.66% size:80%
something that does have a shear
32:12.500 --> 32:13.800 align:start position:10% line:84.66% size:45%
thinning behavior.
32:13.800 --> 32:15.433 align:start position:10% line:84.66% size:65%
Tomato ketchup has a shear
32:15.433 --> 32:16.733 align:start position:10% line:84.66% size:45%
thinning behavior.
32:16.733 --> 32:17.900 align:start position:10% line:84.66% size:47.5%
But not corn syrup.
32:17.900 --> 32:19.200 align:start position:10% line:84.66% size:55%
But this is amorphous.
32:19.200 --> 32:20.266 align:start position:10% line:84.66% size:60%
It's got some solid-like
32:20.266 --> 32:21.733 align:start position:10% line:84.66% size:40%
characteristics.
32:21.733 --> 32:23.666 align:start position:10% line:84.66% size:47.5%
It's slowly moving.
32:23.666 --> 32:24.766 align:start position:10% line:84.66% size:37.5%
It's amorphous.
32:24.766 --> 32:26.166 align:start position:10% line:84.66% size:72.5%
Amorphous simply means random
32:26.166 --> 32:27.766 align:start position:10% line:84.66% size:27.5%
structures.
32:27.766 --> 32:29.933 align:start position:10% line:84.66% size:77.5%
And typically, we think of that
32:29.933 --> 32:31.733 align:start position:10% line:84.66% size:80%
as being randomly structured and
32:31.733 --> 32:33.633 align:start position:10% line:84.66% size:15%
thick.
32:33.633 --> 32:34.733 align:start position:10% line:84.66% size:60%
Like fruit leather is an
32:34.733 --> 32:37.666 align:start position:10% line:84.66% size:47.5%
amorphous material.
32:37.666 --> 32:38.766 align:start position:10% line:84.66% size:80%
What would happen if I increased
32:38.766 --> 32:43.000 align:start position:10% line:84.66% size:80%
the viscosity of this even more?
32:43.000 --> 32:44.166 align:start position:10% line:84.66% size:72.5%
Well we all know, you saw the
32:44.166 --> 32:45.500 align:start position:10% line:84.66% size:15%
video.
32:45.500 --> 32:46.733 align:start position:10% line:84.66% size:52.5%
We'd make hard candy.
32:46.733 --> 32:47.933 align:start position:10% line:84.66% size:35%
Exactly right.
32:47.933 --> 32:50.166 align:start position:10% line:84.66% size:52.5%
We'd make hard candy.
32:50.166 --> 32:53.766 align:start position:10% line:84.66% size:60%
So this is a sugar syrup
32:53.766 --> 32:55.000 align:start position:10% line:84.66% size:50%
that has a viscosity
32:55.000 --> 32:56.833 align:start position:10% line:84.66% size:57.5%
above ten to the 14th--
32:56.833 --> 32:58.733 align:start position:10% line:84.66% size:70%
So it's viscosity is so high
32:58.733 --> 33:01.000 align:start position:10% line:84.66% size:75%
that it's turned into a glass.
33:01.000 --> 33:02.133 align:start position:10% line:84.66% size:77.5%
It's exactly the same as silica
33:02.133 --> 33:03.433 align:start position:10% line:84.66% size:15%
glass.
33:03.433 --> 33:04.733 align:start position:10% line:84.66% size:75%
If you heat silica glass up to
33:04.733 --> 33:06.566 align:start position:10% line:84.66% size:75%
whatever temperature, hundreds
33:06.566 --> 33:10.400 align:start position:10% line:84.66% size:80%
of degrees-C, it becomes liquid.
33:10.400 --> 33:12.433 align:start position:10% line:84.66% size:40%
It doesn't melt.
33:12.433 --> 33:14.000 align:start position:10% line:84.66% size:72.5%
Because the molecules in here
33:14.000 --> 33:15.700 align:start position:10% line:84.66% size:60%
are just the same as the
33:15.700 --> 33:16.733 align:start position:10% line:84.66% size:70%
molecules in liquid, they're
33:16.733 --> 33:18.333 align:start position:10% line:84.66% size:45%
randomly oriented.
33:18.333 --> 33:19.400 align:start position:10% line:84.66% size:65%
They're not crystalline in
33:19.400 --> 33:20.533 align:start position:10% line:84.66% size:17.5%
nature.
33:20.533 --> 33:21.966 align:start position:10% line:84.66% size:77.5%
They're just randomly oriented.
33:21.966 --> 33:23.000 align:start position:10% line:84.66% size:60%
So as we heat it up, the
33:23.000 --> 33:24.133 align:start position:10% line:84.66% size:75%
molecules just get more energy
33:24.133 --> 33:26.000 align:start position:10% line:84.66% size:57.5%
and become more liquid.
33:26.000 --> 33:28.433 align:start position:10% line:84.66% size:75%
So this glass and window glass
33:28.433 --> 33:29.933 align:start position:10% line:84.66% size:75%
is really just a super-cooled,
33:29.933 --> 33:32.033 align:start position:10% line:84.66% size:52.5%
thick viscous liquid.
33:32.033 --> 33:33.833 align:start position:10% line:84.66% size:72.5%
And so somewhere between this
33:33.833 --> 33:36.300 align:start position:10% line:84.66% size:52.5%
glassy state and this
33:36.300 --> 33:38.533 align:start position:10% line:84.66% size:80%
semi-flowing state, is what's in
33:38.533 --> 33:42.133 align:start position:10% line:84.66% size:30%
marshmallow.
33:42.133 --> 33:43.466 align:start position:10% line:84.66% size:80%
That's the matrix that's holding
33:43.466 --> 33:45.833 align:start position:10% line:84.66% size:75%
those air bubbles together, is
33:45.833 --> 33:48.500 align:start position:10% line:84.66% size:75%
some thick liquid sugar syrup.
33:48.500 --> 33:50.733 align:start position:10% line:84.66% size:77.5%
Because there's still 20% water
33:50.733 --> 33:53.200 align:start position:10% line:84.66% size:37.5%
in that liquid.
33:53.200 --> 33:55.200 align:start position:10% line:84.66% size:80%
But it's so thick, and it's held
33:55.200 --> 33:57.166 align:start position:10% line:84.66% size:72.5%
by the gelatin, that it keeps
33:57.166 --> 33:59.233 align:start position:10% line:84.66% size:52.5%
the structure of that
33:59.233 --> 34:03.233 align:start position:10% line:84.66% size:30%
marshmallow.
34:03.233 --> 34:04.733 align:start position:10% line:84.66% size:65%
So with that, we can do an
34:04.733 --> 34:07.766 align:start position:10% line:84.66% size:27.5%
experiment.
34:07.766 --> 34:10.566 align:start position:10% line:84.66% size:80%
I'm going to try something here.
34:10.566 --> 34:11.766 align:start position:10% line:84.66% size:75%
I did this in class yesterday,
34:11.766 --> 34:15.433 align:start position:10% line:84.66% size:10%
too.
34:15.433 --> 34:16.600 align:start position:10% line:84.66% size:40%
This is my dewar
34:16.600 --> 34:19.633 align:start position:10% line:84.66% size:47.5%
of liquid nitrogen.
34:19.633 --> 34:24.866 align:start position:10% line:84.66% size:80%
Oh, it doesn't unscrew, does it?
34:24.866 --> 34:27.066 align:start position:10% line:84.66% size:80%
It's a dewar of liquid nitrogen.
34:27.066 --> 34:32.100 align:start position:10% line:84.66% size:27.5%
(inaudible)
34:32.100 --> 34:33.900 align:start position:10% line:84.66% size:75%
Sure, if anybody wants to come
34:33.900 --> 34:35.800 align:start position:10% line:84.66% size:70%
down and watch, that's fine.
34:35.800 --> 34:36.900 align:start position:10% line:84.66% size:77.5%
But I'm just going to pour some
34:36.900 --> 34:37.866 align:start position:10% line:84.66% size:70%
liquid nitrogen out of here,
34:37.866 --> 34:38.866 align:start position:10% line:84.66% size:52.5%
then I'll hold it up.
34:38.866 --> 34:41.533 align:start position:10% line:84.66% size:65%
Liquid nitrogen is liquid.
34:41.533 --> 34:42.900 align:start position:10% line:84.66% size:75%
And I can, if I get rid of the
34:42.900 --> 34:44.500 align:start position:10% line:84.66% size:72.5%
wires, pour it into my beaker
34:44.500 --> 34:49.300 align:start position:10% line:84.66% size:12.5%
here.
34:54.500 --> 34:55.866 align:start position:10% line:84.66% size:72.5%
Everybody has probably played
34:55.866 --> 34:57.000 align:start position:10% line:84.66% size:70%
with liquid nitrogen in some
34:57.000 --> 35:00.433 align:start position:10% line:84.66% size:57.5%
form or another, right?
35:05.500 --> 35:06.566 align:start position:10% line:84.66% size:67.5%
So we're going to pour some
35:06.566 --> 35:07.933 align:start position:10% line:84.66% size:72.5%
liquid nitrogen into here, so
35:07.933 --> 35:11.300 align:start position:10% line:84.66% size:77.5%
you can see it's just a liquid.
35:11.300 --> 35:13.866 align:start position:10% line:84.66% size:62.5%
And as long as it's cold,
35:13.866 --> 35:15.200 align:start position:10% line:84.66% size:52.5%
it stays as a liquid.
35:15.200 --> 35:16.166 align:start position:10% line:84.66% size:75%
But as soon as you warm it up,
35:16.166 --> 35:18.400 align:start position:10% line:84.66% size:55%
it turns into a vapor.
35:18.400 --> 35:20.400 align:start position:10% line:84.66% size:50%
It turns into a gas.
35:20.400 --> 35:22.000 align:start position:10% line:84.66% size:80%
And as it's doing that, it cools
35:22.000 --> 35:25.933 align:start position:10% line:84.66% size:17.5%
things.
35:25.933 --> 35:27.700 align:start position:10% line:84.66% size:67.5%
So I'm going to take one of
35:27.700 --> 35:30.000 align:start position:10% line:84.66% size:72.5%
these peeps and sacrifice it.
35:30.000 --> 35:35.500 align:start position:10% line:84.66% size:20%
(laughs)
35:35.500 --> 35:36.800 align:start position:10% line:84.66% size:60%
So there's a really neat
35:36.800 --> 35:39.200 align:start position:10% line:84.66% size:35%
Web site here.
35:39.200 --> 35:40.966 align:start position:10% line:84.66% size:72.5%
Some people have way too much
35:40.966 --> 35:42.500 align:start position:10% line:84.66% size:50%
time on their hands.
35:42.500 --> 35:45.000 align:start position:10% line:84.66% size:25%
(laughter)
35:45.000 --> 35:46.600 align:start position:10% line:84.66% size:52.5%
Must be college kids!
35:46.600 --> 35:49.400 align:start position:10% line:84.66% size:20%
(laughs)
35:49.400 --> 35:53.266 align:start position:10% line:84.66% size:40%
Not my students!
35:53.266 --> 35:55.200 align:start position:10% line:84.66% size:80%
So basically what we're doing is
35:55.200 --> 35:57.333 align:start position:10% line:84.66% size:70%
dunking the Peep into liquid
35:57.333 --> 35:59.000 align:start position:10% line:84.66% size:22.5%
nitrogen.
35:59.000 --> 36:00.400 align:start position:10% line:84.66% size:77.5%
And we're taking that amorphous
36:00.400 --> 36:02.066 align:start position:10% line:84.66% size:77.5%
sugar state and cooling it down
36:02.066 --> 36:04.500 align:start position:10% line:84.66% size:52.5%
so that it's a glass.
36:04.500 --> 36:05.566 align:start position:10% line:84.66% size:67.5%
That's what we're doing, is
36:05.566 --> 36:06.800 align:start position:10% line:84.66% size:80%
turning that sugar matrix into a
36:06.800 --> 36:08.000 align:start position:10% line:84.66% size:15%
glass.
36:08.000 --> 36:09.000 align:start position:10% line:84.66% size:62.5%
Of course, it changes the
36:09.000 --> 36:11.766 align:start position:10% line:84.66% size:20%
texture.
36:11.766 --> 36:16.933 align:start position:10% line:84.66% size:80%
So if I take an unfrozen version
36:16.933 --> 36:21.866 align:start position:10% line:84.66% size:80%
of it and hit it with my mallet,
36:21.866 --> 36:23.500 align:start position:10% line:84.66% size:80%
the tools of science, it doesn't
36:23.500 --> 36:25.933 align:start position:10% line:84.66% size:47.5%
do anything, right?
36:25.933 --> 36:27.833 align:start position:10% line:84.66% size:47.5%
It's just flexible.
36:27.833 --> 36:28.666 align:start position:10% line:84.66% size:27.5%
It's gummy.
36:28.666 --> 36:29.600 align:start position:10% line:84.66% size:27.5%
It's jelly.
36:29.600 --> 36:30.966 align:start position:10% line:84.66% size:57.5%
It doesn't do anything.
36:30.966 --> 36:31.833 align:start position:10% line:84.66% size:70%
You all know what's going to
36:31.833 --> 36:33.200 align:start position:10% line:84.66% size:60%
happen with this, right?
36:33.200 --> 36:34.300 align:start position:10% line:84.66% size:70%
Because everybody has dunked
36:34.300 --> 36:35.500 align:start position:10% line:84.66% size:75%
something into liquid nitrogen
36:35.500 --> 36:36.900 align:start position:10% line:84.66% size:80%
at some point in their lives, or
36:36.900 --> 36:38.500 align:start position:10% line:84.66% size:55%
at least seen it done.
36:38.500 --> 36:41.966 align:start position:10% line:84.66% size:70%
So it's already pretty hard.
36:41.966 --> 36:43.700 align:start position:10% line:84.66% size:75%
And of course, the fun part is
36:43.700 --> 36:45.700 align:start position:10% line:84.66% size:75%
hitting it with the mallet and
36:45.700 --> 36:48.666 align:start position:10% line:84.66% size:62.5%
turning it into shatters.
36:48.666 --> 36:49.666 align:start position:10% line:84.66% size:67.5%
I told you, Tom, that I was
36:49.666 --> 36:51.033 align:start position:10% line:84.66% size:52.5%
going to make a mess!
36:51.033 --> 36:54.866 align:start position:10% line:84.66% size:25%
(laughter)
36:54.866 --> 36:56.000 align:start position:10% line:84.66% size:25%
It's cold.
36:56.000 --> 36:57.200 align:start position:10% line:84.66% size:60%
It turns it into a solid
36:57.200 --> 37:00.300 align:start position:10% line:84.66% size:65%
material that is glassy in
37:00.300 --> 37:04.000 align:start position:10% line:84.66% size:72.5%
nature and then is brittle so
37:04.000 --> 37:05.533 align:start position:10% line:84.66% size:67.5%
that when you hit it with a
37:05.533 --> 37:06.766 align:start position:10% line:84.66% size:75%
mallet, it shatters, just like
37:06.766 --> 37:08.100 align:start position:10% line:84.66% size:47.5%
it did right there.
37:08.100 --> 37:10.900 align:start position:10% line:84.66% size:70%
That was a great experiment.
37:10.900 --> 37:12.600 align:start position:10% line:84.66% size:72.5%
So again, what we've done was
37:12.600 --> 37:16.866 align:start position:10% line:84.66% size:57.5%
change the temperature.
37:16.866 --> 37:17.966 align:start position:10% line:84.66% size:57.5%
So the glass transition
37:17.966 --> 37:19.433 align:start position:10% line:84.66% size:75%
temperature of the marshmallow
37:19.433 --> 37:20.833 align:start position:10% line:84.66% size:65%
was still the same, but we
37:20.833 --> 37:22.400 align:start position:10% line:84.66% size:70%
lowered its temperature to a
37:22.400 --> 37:23.833 align:start position:10% line:84.66% size:80%
point below its glass transition
37:23.833 --> 37:24.866 align:start position:10% line:84.66% size:30%
temperature.
37:24.866 --> 37:25.800 align:start position:10% line:84.66% size:67.5%
So the matrix turned into a
37:25.800 --> 37:27.333 align:start position:10% line:84.66% size:15%
glass.
37:27.333 --> 37:28.600 align:start position:10% line:84.66% size:77.5%
As opposed to driving off water
37:28.600 --> 37:30.300 align:start position:10% line:84.66% size:72.5%
to make it so viscous that it
37:30.300 --> 37:31.833 align:start position:10% line:84.66% size:70%
turned into a glass, here we
37:31.833 --> 37:32.966 align:start position:10% line:84.66% size:67.5%
just cooled it down below a
37:32.966 --> 37:34.933 align:start position:10% line:84.66% size:50%
certain temperature.
37:34.933 --> 37:36.300 align:start position:10% line:84.66% size:67.5%
Here's a friend of mine who
37:36.300 --> 37:39.333 align:start position:10% line:84.66% size:47.5%
studies candy, too.
37:39.333 --> 37:41.066 align:start position:10% line:84.66% size:62.5%
And she did this study on
37:41.066 --> 37:42.933 align:start position:10% line:84.66% size:75%
marshmallow texture and varied
37:42.933 --> 37:44.933 align:start position:10% line:84.66% size:77.5%
the water content, and measured
37:44.933 --> 37:46.133 align:start position:10% line:84.66% size:52.5%
that glass transition
37:46.133 --> 37:48.300 align:start position:10% line:84.66% size:30%
temperature.
37:48.300 --> 37:49.433 align:start position:10% line:84.66% size:65%
For perspective, the glass
37:49.433 --> 37:50.633 align:start position:10% line:84.66% size:80%
transition temperature of a good
37:50.633 --> 37:52.400 align:start position:10% line:84.66% size:75%
hard candy is about 40 degrees
37:52.400 --> 37:53.900 align:start position:10% line:84.66% size:27.5%
Centigrade.
37:53.900 --> 37:55.666 align:start position:10% line:84.66% size:65%
It's about 120 Fahrenheit.
37:55.666 --> 37:57.600 align:start position:10% line:84.66% size:80%
So that's high room temperature,
37:57.600 --> 38:00.100 align:start position:10% line:84.66% size:65%
warm outside temperatures.
38:00.100 --> 38:01.400 align:start position:10% line:84.66% size:72.5%
So, hard candies always, this
38:01.400 --> 38:03.833 align:start position:10% line:84.66% size:72.5%
hard candy, almost always are
38:03.833 --> 38:05.500 align:start position:10% line:84.66% size:55%
glass, because outside
38:05.500 --> 38:06.900 align:start position:10% line:84.66% size:72.5%
temperature is lower than the
38:06.900 --> 38:08.266 align:start position:10% line:84.66% size:77.5%
glass transition temperature of
38:08.266 --> 38:09.566 align:start position:10% line:84.66% size:12.5%
this.
38:09.566 --> 38:11.433 align:start position:10% line:84.66% size:80%
Except for maybe Jolly Ranchers,
38:11.433 --> 38:14.400 align:start position:10% line:84.66% size:72.5%
which have a glass transition
38:14.400 --> 38:15.500 align:start position:10% line:84.66% size:62.5%
temperature of just above
38:15.500 --> 38:16.766 align:start position:10% line:84.66% size:72.5%
room temperature, which makes
38:16.766 --> 38:18.266 align:start position:10% line:84.66% size:65%
them very hygroscopic, and
38:18.266 --> 38:19.266 align:start position:10% line:84.66% size:55%
that's why you have to
38:19.266 --> 38:21.500 align:start position:10% line:84.66% size:52.5%
peel the wrapper off.
38:21.500 --> 38:22.500 align:start position:10% line:84.66% size:72.5%
But we're going to change the
38:22.500 --> 38:23.700 align:start position:10% line:84.66% size:35%
water content.
38:23.700 --> 38:24.700 align:start position:10% line:84.66% size:80%
That's going to change the glass
38:24.700 --> 38:26.700 align:start position:10% line:84.66% size:57.5%
transition temperature.
38:26.700 --> 38:27.700 align:start position:10% line:84.66% size:67.5%
These are never going to be
38:27.700 --> 38:28.966 align:start position:10% line:84.66% size:62.5%
glassy, because the glass
38:28.966 --> 38:30.000 align:start position:10% line:84.66% size:80%
transition temperature is always
38:30.000 --> 38:32.433 align:start position:10% line:84.66% size:72.5%
still below room temperature.
38:32.433 --> 38:33.966 align:start position:10% line:84.66% size:72.5%
But I lowered the temperature
38:33.966 --> 38:35.066 align:start position:10% line:84.66% size:65%
below the glass transition
38:35.066 --> 38:36.400 align:start position:10% line:84.66% size:75%
temperature by dunking it into
38:36.400 --> 38:37.766 align:start position:10% line:84.66% size:70%
the liquid nitrogen, thereby
38:37.766 --> 38:39.433 align:start position:10% line:84.66% size:72.5%
turning that amorphous matrix
38:39.433 --> 38:40.600 align:start position:10% line:84.66% size:62.5%
into a glass, allowing me
38:40.600 --> 38:42.366 align:start position:10% line:84.66% size:30%
to whack it.
38:42.366 --> 38:43.500 align:start position:10% line:84.66% size:75%
She did that by changing water
38:43.500 --> 38:44.500 align:start position:10% line:84.66% size:20%
content.
38:44.500 --> 38:45.833 align:start position:10% line:84.66% size:75%
And again, never got the water
38:45.833 --> 38:47.333 align:start position:10% line:84.66% size:72.5%
content low enough to turn it
38:47.333 --> 38:49.033 align:start position:10% line:84.66% size:70%
into a glass, but turned the
38:49.033 --> 38:50.433 align:start position:10% line:84.66% size:75%
hardness up by three orders of
38:50.433 --> 38:52.666 align:start position:10% line:84.66% size:25%
magnitude.
38:52.666 --> 38:54.200 align:start position:10% line:84.66% size:80%
So by controlling water content,
38:54.200 --> 38:55.500 align:start position:10% line:84.66% size:60%
or not controlling water
38:55.500 --> 38:57.466 align:start position:10% line:84.66% size:77.5%
content, if Peeps get hard over
38:57.466 --> 39:02.333 align:start position:10% line:84.66% size:77.5%
time, that's why they get hard.
39:02.333 --> 39:06.266 align:start position:10% line:84.66% size:65%
Sorry, I changed my slide.
39:06.266 --> 39:07.600 align:start position:10% line:84.66% size:72.5%
So that's why these get hard,
39:07.600 --> 39:09.000 align:start position:10% line:84.66% size:65%
is over time, the moisture
39:09.000 --> 39:12.100 align:start position:10% line:84.66% size:75%
content of the Peep dries out.
39:12.100 --> 39:13.533 align:start position:10% line:84.66% size:80%
The Peep dries out over time, it
39:13.533 --> 39:15.000 align:start position:10% line:84.66% size:65%
loses moisture and it gets
39:15.000 --> 39:16.533 align:start position:10% line:84.66% size:62.5%
harder because that glass
39:16.533 --> 39:17.800 align:start position:10% line:84.66% size:80%
transition temperature is moving
39:17.800 --> 39:19.500 align:start position:10% line:84.66% size:75%
closer to room temperature and
39:19.500 --> 39:20.533 align:start position:10% line:84.66% size:80%
the viscosity of that continuous
39:20.533 --> 39:21.866 align:start position:10% line:84.66% size:72.5%
matrix, the sugar matrix that
39:21.866 --> 39:23.533 align:start position:10% line:84.66% size:75%
holds the bubbles together, is
39:23.533 --> 39:25.100 align:start position:10% line:84.66% size:65%
getting higher and higher.
39:25.100 --> 39:26.400 align:start position:10% line:84.66% size:77.5%
That's what causes Peeps to get
39:26.400 --> 39:27.400 align:start position:10% line:84.66% size:12.5%
hard.
39:27.400 --> 39:28.466 align:start position:10% line:84.66% size:80%
Some of you maybe like petrified
39:28.466 --> 39:30.100 align:start position:10% line:84.66% size:50%
Peeps, I don't know.
39:30.100 --> 39:32.366 align:start position:10% line:84.66% size:75%
Some people like to buy Peeps,
39:32.366 --> 39:33.666 align:start position:10% line:84.66% size:77.5%
open the bag and let it sit for
39:33.666 --> 39:35.700 align:start position:10% line:84.66% size:65%
a week before they eat it.
39:35.700 --> 39:36.833 align:start position:10% line:84.66% size:62.5%
And what they're doing is
39:36.833 --> 39:38.066 align:start position:10% line:84.66% size:70%
driving the water content in
39:38.066 --> 39:39.766 align:start position:10% line:84.66% size:77.5%
this way, making it get harder.
39:39.766 --> 39:41.000 align:start position:10% line:84.66% size:80%
But what they're really doing is
39:41.000 --> 39:42.133 align:start position:10% line:84.66% size:72.5%
changing the glass transition
39:42.133 --> 39:43.300 align:start position:10% line:84.66% size:72.5%
temperature that makes it get
39:43.300 --> 39:44.600 align:start position:10% line:84.66% size:12.5%
hard.
39:44.600 --> 39:45.566 align:start position:10% line:84.66% size:72.5%
I told you there was a little
39:45.566 --> 39:47.500 align:start position:10% line:84.66% size:42.5%
science going on.
39:47.500 --> 39:48.600 align:start position:10% line:84.66% size:67.5%
Okay, so that's marshmallow
39:48.600 --> 39:49.933 align:start position:10% line:84.66% size:20%
texture.
39:49.933 --> 39:50.900 align:start position:10% line:84.66% size:70%
That's all I'm going to talk
39:50.900 --> 39:51.966 align:start position:10% line:84.66% size:27.5%
about that.
39:51.966 --> 39:53.500 align:start position:10% line:84.66% size:65%
Moving on to the next one.
39:53.500 --> 39:56.266 align:start position:10% line:84.66% size:57.5%
Anybody guess this one?
39:56.266 --> 39:59.366 align:start position:10% line:84.66% size:75%
A little bit more complicated.
39:59.366 --> 40:00.800 align:start position:10% line:84.66% size:25%
Very good.
40:00.800 --> 40:02.266 align:start position:10% line:84.66% size:32.5%
Extra points!
40:02.266 --> 40:03.700 align:start position:10% line:84.66% size:27.5%
A Mars bar.
40:03.700 --> 40:04.966 align:start position:10% line:84.66% size:72.5%
I bring it up because my next
40:04.966 --> 40:06.666 align:start position:10% line:84.66% size:75%
candy is nougat, the center of
40:06.666 --> 40:08.633 align:start position:10% line:84.66% size:12.5%
this.
40:08.633 --> 40:09.766 align:start position:10% line:84.66% size:17.5%
Nougat.
40:09.766 --> 40:10.933 align:start position:10% line:84.66% size:37.5%
What is nougat?
40:10.933 --> 40:11.933 align:start position:10% line:84.66% size:72.5%
Well, where did it come from,
40:11.933 --> 40:13.000 align:start position:10% line:84.66% size:15%
first.
40:13.000 --> 40:14.033 align:start position:10% line:84.66% size:70%
Actually, the French and the
40:14.033 --> 40:15.366 align:start position:10% line:84.66% size:60%
Italians fight about it.
40:15.366 --> 40:16.800 align:start position:10% line:84.66% size:72.5%
So the French think that it's
40:16.800 --> 40:18.166 align:start position:10% line:84.66% size:75%
Montelimar, that's the classic
40:18.166 --> 40:20.866 align:start position:10% line:84.66% size:80%
nougat, which was made initially
40:20.866 --> 40:22.533 align:start position:10% line:84.66% size:62.5%
with honey, egg white and
40:22.533 --> 40:24.400 align:start position:10% line:84.66% size:17.5%
almond.
40:24.400 --> 40:25.800 align:start position:10% line:84.66% size:57.5%
Honey is the sweetener,
40:25.800 --> 40:26.966 align:start position:10% line:84.66% size:67.5%
egg white as the stabilizer
40:26.966 --> 40:28.300 align:start position:10% line:84.66% size:80%
to hold the air bubbles together
40:28.300 --> 40:29.400 align:start position:10% line:84.66% size:52.5%
and almond to give it
40:29.400 --> 40:30.933 align:start position:10% line:84.66% size:30%
some flavor.
40:30.933 --> 40:31.966 align:start position:10% line:84.66% size:65%
The Cremona nougat is very
40:31.966 --> 40:33.066 align:start position:10% line:84.66% size:65%
popular, as well, but it's
40:33.066 --> 40:34.100 align:start position:10% line:84.66% size:65%
basically the same kind of
40:34.100 --> 40:34.966 align:start position:10% line:84.66% size:30%
ingredients.
40:34.966 --> 40:36.100 align:start position:10% line:84.66% size:67.5%
Here's an interesting story
40:36.100 --> 40:39.066 align:start position:10% line:84.66% size:62.5%
about Aunt Manon and how,
40:39.066 --> 40:40.466 align:start position:10% line:84.66% size:72.5%
perhaps, the name nougat came
40:40.466 --> 40:43.066 align:start position:10% line:84.66% size:15%
about.
40:43.066 --> 40:44.366 align:start position:10% line:84.66% size:37.5%
"Tu nous gates"
40:44.366 --> 40:46.000 align:start position:10% line:84.66% size:52.5%
means "you spoil us."
40:46.000 --> 40:47.366 align:start position:10% line:84.66% size:57.5%
And she gave this candy
40:47.366 --> 40:49.800 align:start position:10% line:84.66% size:15%
sweet.
40:49.800 --> 40:51.033 align:start position:10% line:84.66% size:67.5%
So some people think that's
40:51.033 --> 40:52.500 align:start position:10% line:84.66% size:80%
where the name nougat came from.
40:52.500 --> 40:53.566 align:start position:10% line:84.66% size:67.5%
And if in fact, you're from
40:53.566 --> 40:54.500 align:start position:10% line:84.66% size:67.5%
France, you would never say
40:54.500 --> 40:55.466 align:start position:10% line:84.66% size:70%
"NEW-guht" because that's so
40:55.466 --> 40:56.500 align:start position:10% line:84.66% size:22.5%
American.
40:56.500 --> 40:57.466 align:start position:10% line:84.66% size:52.5%
You would have to say
40:57.466 --> 40:59.533 align:start position:10% line:84.66% size:25%
"NEW-gah."
40:59.533 --> 41:02.133 align:start position:10% line:84.66% size:42.5%
So, you spoil us.
41:02.133 --> 41:03.400 align:start position:10% line:84.66% size:75%
That's the theory, or at least
41:03.400 --> 41:04.966 align:start position:10% line:84.66% size:22.5%
the idea.
41:04.966 --> 41:06.466 align:start position:10% line:84.66% size:60%
Did you have a question?
41:06.466 --> 41:08.033 align:start position:10% line:84.66% size:27.5%
(inaudible)
41:08.033 --> 41:09.666 align:start position:10% line:84.66% size:25%
In French?
41:09.666 --> 41:12.166 align:start position:10% line:84.66% size:20%
Bon-bon.
41:12.166 --> 41:13.533 align:start position:10% line:84.66% size:20%
I think.
41:13.533 --> 41:15.433 align:start position:10% line:84.66% size:77.5%
Actually, bon-bon, this is what
41:15.433 --> 41:16.366 align:start position:10% line:84.66% size:62.5%
my daughter tells me, she
41:16.366 --> 41:17.466 align:start position:10% line:84.66% size:37.5%
studies French.
41:17.466 --> 41:18.766 align:start position:10% line:84.66% size:75%
Bon-bon is the word for candy.
41:18.766 --> 41:20.500 align:start position:10% line:84.66% size:45%
But "bon" is good.
41:20.500 --> 41:22.366 align:start position:10% line:84.66% size:25%
Good-good.
41:22.366 --> 41:24.500 align:start position:10% line:84.66% size:80%
I always get a kick out of that.
41:24.500 --> 41:26.133 align:start position:10% line:84.66% size:70%
So, what are nougats, right?
41:26.133 --> 41:29.333 align:start position:10% line:84.66% size:80%
Nougats vary from here to there.
41:29.333 --> 41:31.466 align:start position:10% line:84.66% size:72.5%
And not only is water content
41:31.466 --> 41:33.166 align:start position:10% line:84.66% size:65%
and air content a concern,
41:33.166 --> 41:34.300 align:start position:10% line:84.66% size:67.5%
but so also is the state of
41:34.300 --> 41:35.800 align:start position:10% line:84.66% size:65%
the sugar, not just in the
41:35.800 --> 41:37.300 align:start position:10% line:84.66% size:70%
glassy state, now, it's rare
41:37.300 --> 41:39.033 align:start position:10% line:84.66% size:57.5%
to find sugar in nougat
41:39.033 --> 41:41.000 align:start position:10% line:84.66% size:50%
in the glassy state.
41:41.000 --> 41:43.000 align:start position:10% line:84.66% size:77.5%
But we can find it crystalline.
41:43.000 --> 41:44.333 align:start position:10% line:84.66% size:75%
And so, there are some nougats
41:44.333 --> 41:45.766 align:start position:10% line:84.66% size:42.5%
that are grained.
41:45.766 --> 41:48.166 align:start position:10% line:84.66% size:70%
We call that a short nougat,
41:48.166 --> 41:49.633 align:start position:10% line:84.66% size:77.5%
because it has a short texture.
41:49.633 --> 41:50.666 align:start position:10% line:84.66% size:60%
We'll get into that here
41:50.666 --> 41:52.033 align:start position:10% line:84.66% size:75%
in just a bit, is how crystals
41:52.033 --> 41:53.433 align:start position:10% line:84.66% size:77.5%
give a different texture to the
41:53.433 --> 41:55.700 align:start position:10% line:84.66% size:20%
nougats.
41:55.700 --> 41:56.700 align:start position:10% line:84.66% size:42.5%
Hang on a second.
41:56.700 --> 41:57.833 align:start position:10% line:84.66% size:77.5%
We'll get into both of these in
41:57.833 --> 41:59.033 align:start position:10% line:84.66% size:72.5%
a minute, but we're not quite
41:59.033 --> 42:00.500 align:start position:10% line:84.66% size:25%
there yet.
42:00.500 --> 42:01.700 align:start position:10% line:84.66% size:65%
So, how do we make nougat?
42:01.700 --> 42:02.933 align:start position:10% line:84.66% size:62.5%
That's basically the same
42:02.933 --> 42:04.133 align:start position:10% line:84.66% size:60%
process as making candy.
42:04.133 --> 42:05.300 align:start position:10% line:84.66% size:72.5%
We mix sugars, cook it to the
42:05.300 --> 42:06.933 align:start position:10% line:84.66% size:77.5%
appropriate water content, cool
42:06.933 --> 42:08.466 align:start position:10% line:84.66% size:40%
it a little bit.
42:08.466 --> 42:10.266 align:start position:10% line:84.66% size:67.5%
Then we add the stabilizer,
42:10.266 --> 42:11.266 align:start position:10% line:84.66% size:67.5%
because these are proteins.
42:11.266 --> 42:12.466 align:start position:10% line:84.66% size:75%
If we heat them too high, they
42:12.466 --> 42:13.833 align:start position:10% line:84.66% size:77.5%
unfold, and they will no longer
42:13.833 --> 42:16.133 align:start position:10% line:84.66% size:55%
have their properties.
42:16.133 --> 42:17.766 align:start position:10% line:84.66% size:67.5%
Then we whip to inject air,
42:17.766 --> 42:19.500 align:start position:10% line:84.66% size:65%
or do something like that.
42:19.500 --> 42:20.633 align:start position:10% line:84.66% size:55%
In nougats, typically,
42:20.633 --> 42:21.966 align:start position:10% line:84.66% size:32.5%
we'd add fat.
42:21.966 --> 42:23.400 align:start position:10% line:84.66% size:77.5%
But fat and air don't like each
42:23.400 --> 42:24.300 align:start position:10% line:84.66% size:15%
other.
42:24.300 --> 42:25.366 align:start position:10% line:84.66% size:77.5%
The fat goes to the air surface
42:25.366 --> 42:26.833 align:start position:10% line:84.66% size:62.5%
and keeps it from forming
42:26.833 --> 42:28.366 align:start position:10% line:84.66% size:20%
bubbles.
42:28.366 --> 42:30.500 align:start position:10% line:84.66% size:70%
And so, we whip it first and
42:30.500 --> 42:32.033 align:start position:10% line:84.66% size:80%
then we kind of fold in some fat
42:32.033 --> 42:33.766 align:start position:10% line:84.66% size:72.5%
afterwards so it doesn't drop
42:33.766 --> 42:35.100 align:start position:10% line:84.66% size:70%
the aeration, along with the
42:35.100 --> 42:36.933 align:start position:10% line:84.66% size:40%
nuts and fruits.
42:36.933 --> 42:38.300 align:start position:10% line:84.66% size:65%
Then we can form it either
42:38.300 --> 42:39.500 align:start position:10% line:84.66% size:70%
through extrusion process or
42:39.500 --> 42:41.433 align:start position:10% line:84.66% size:70%
molding, not depositing, but
42:41.433 --> 42:42.833 align:start position:10% line:84.66% size:27.5%
molding it.
42:42.833 --> 42:43.933 align:start position:10% line:84.66% size:67.5%
I'll show you an example of
42:43.933 --> 42:45.466 align:start position:10% line:84.66% size:47.5%
that here in a bit.
42:45.466 --> 42:47.200 align:start position:10% line:84.66% size:72.5%
So that's how we make nougat.
42:47.200 --> 42:48.266 align:start position:10% line:84.66% size:65%
Now I want you to try that
42:48.266 --> 42:50.333 align:start position:10% line:84.66% size:42.5%
Three Musketeers.
42:50.333 --> 42:52.333 align:start position:10% line:84.66% size:80%
So what's in a Three Musketeers?
42:52.333 --> 42:53.766 align:start position:10% line:84.66% size:75%
The ingredient list says sugar
42:53.766 --> 42:54.933 align:start position:10% line:84.66% size:37.5%
and corn syrup.
42:54.933 --> 42:56.933 align:start position:10% line:84.66% size:75%
Sugar is the first ingredient.
42:56.933 --> 42:58.500 align:start position:10% line:84.66% size:72.5%
That tells us that sugar is a
42:58.500 --> 42:59.566 align:start position:10% line:84.66% size:75%
higher concentration than corn
42:59.566 --> 43:00.766 align:start position:10% line:84.66% size:15%
syrup.
43:00.766 --> 43:02.400 align:start position:10% line:84.66% size:80%
We use corn syrup to control the
43:02.400 --> 43:04.133 align:start position:10% line:84.66% size:80%
crystallization of the sugar, of
43:04.133 --> 43:05.766 align:start position:10% line:84.66% size:30%
the sucrose.
43:05.766 --> 43:07.033 align:start position:10% line:84.66% size:67.5%
And so, if we have a higher
43:07.033 --> 43:08.766 align:start position:10% line:84.66% size:72.5%
sugar content than corn syrup
43:08.766 --> 43:10.800 align:start position:10% line:84.66% size:75%
content, we're controlling it,
43:10.800 --> 43:11.966 align:start position:10% line:84.66% size:57.5%
but it's still prone to
43:11.966 --> 43:13.100 align:start position:10% line:84.66% size:40%
crystallization.
43:13.100 --> 43:15.133 align:start position:10% line:84.66% size:75%
In fact, in a Three Musketeers
43:15.133 --> 43:16.133 align:start position:10% line:84.66% size:52.5%
nougat, we want it to
43:16.133 --> 43:17.133 align:start position:10% line:84.66% size:30%
crystallize.
43:17.133 --> 43:18.366 align:start position:10% line:84.66% size:55%
It's a grained nougat.
43:18.366 --> 43:20.000 align:start position:10% line:84.66% size:57.5%
It has a short texture.
43:20.000 --> 43:21.500 align:start position:10% line:84.66% size:77.5%
Short texture means bite it and
43:21.500 --> 43:23.033 align:start position:10% line:84.66% size:67.5%
break it apart, and it just
43:23.033 --> 43:26.500 align:start position:10% line:84.66% size:32.5%
breaks clean.
43:26.500 --> 43:28.000 align:start position:10% line:84.66% size:67.5%
So the stretch between your
43:28.000 --> 43:29.966 align:start position:10% line:84.66% size:42.5%
fingers is short.
43:29.966 --> 43:31.433 align:start position:10% line:84.66% size:52.5%
It's a short texture.
43:31.433 --> 43:32.700 align:start position:10% line:84.66% size:80%
We'll compare that to Charleston
43:32.700 --> 43:34.833 align:start position:10% line:84.66% size:67.5%
Chew, which you can already
43:34.833 --> 43:36.933 align:start position:10% line:84.66% size:80%
think about going out like this,
43:36.933 --> 43:38.033 align:start position:10% line:84.66% size:15%
right?
43:38.033 --> 43:39.200 align:start position:10% line:84.66% size:70%
So it's not a short texture,
43:39.200 --> 43:40.833 align:start position:10% line:84.66% size:50%
it's a long texture.
43:40.833 --> 43:41.766 align:start position:10% line:84.66% size:65%
So it's got sugar and corn
43:41.766 --> 43:43.000 align:start position:10% line:84.66% size:15%
syrup.
43:43.000 --> 43:44.033 align:start position:10% line:84.66% size:65%
From that we can tell it's
43:44.033 --> 43:45.466 align:start position:10% line:84.66% size:52.5%
likely to be grained.
43:45.466 --> 43:46.933 align:start position:10% line:84.66% size:77.5%
Some fat in there, cocoa powder
43:46.933 --> 43:48.766 align:start position:10% line:84.66% size:27.5%
for flavor.
43:48.766 --> 43:49.900 align:start position:10% line:84.66% size:45%
A little bit salt.
43:49.900 --> 43:51.000 align:start position:10% line:84.66% size:60%
And egg whites is what's
43:51.000 --> 43:53.500 align:start position:10% line:84.66% size:65%
stabilizes the air source.
43:53.500 --> 43:54.400 align:start position:10% line:84.66% size:67.5%
So it's not gelatin in this
43:54.400 --> 43:56.200 align:start position:10% line:84.66% size:55%
case, it's egg whites.
43:56.200 --> 43:57.433 align:start position:10% line:84.66% size:77.5%
That gives a different texture.
43:57.433 --> 43:58.866 align:start position:10% line:84.66% size:57.5%
It's not as jelly-like.
43:58.866 --> 44:00.500 align:start position:10% line:84.66% size:50%
It's not as elastic.
44:00.500 --> 44:01.633 align:start position:10% line:84.66% size:70%
It's not an elastic protein,
44:01.633 --> 44:03.000 align:start position:10% line:84.66% size:32.5%
like gelatin.
44:03.000 --> 44:04.766 align:start position:10% line:84.66% size:80%
It's just a stabilizing protein.
44:04.766 --> 44:05.666 align:start position:10% line:84.66% size:55%
And then it breaks up.
44:05.666 --> 44:08.033 align:start position:10% line:84.66% size:70%
It doesn't hold the stretch.
44:08.033 --> 44:09.200 align:start position:10% line:84.66% size:75%
And then of course, artificial
44:09.200 --> 44:10.333 align:start position:10% line:84.66% size:50%
and natural flavors.
44:10.333 --> 44:11.766 align:start position:10% line:84.66% size:45%
It's also got air.
44:11.766 --> 44:14.700 align:start position:10% line:84.66% size:80%
It's not as aerated as the Peep,
44:14.700 --> 44:16.000 align:start position:10% line:84.66% size:65%
but it's more aerated than
44:16.000 --> 44:17.933 align:start position:10% line:84.66% size:77.5%
a taffy or something like that.
44:17.933 --> 44:19.900 align:start position:10% line:84.66% size:47.5%
So it's in between.
44:19.900 --> 44:21.366 align:start position:10% line:84.66% size:72.5%
So those are the ingredients.
44:21.366 --> 44:22.433 align:start position:10% line:84.66% size:70%
If you look in the structure
44:22.433 --> 44:23.500 align:start position:10% line:84.66% size:75%
here, here's what the crystals
44:23.500 --> 44:25.166 align:start position:10% line:84.66% size:25%
look like.
44:25.166 --> 44:26.800 align:start position:10% line:84.66% size:60%
So this is on an optical
44:26.800 --> 44:28.000 align:start position:10% line:84.66% size:52.5%
microscope with cross
44:28.000 --> 44:29.500 align:start position:10% line:84.66% size:75%
polarizers, so we can actually
44:29.500 --> 44:31.566 align:start position:10% line:84.66% size:80%
see crystals from the background
44:31.566 --> 44:34.300 align:start position:10% line:84.66% size:55%
as they refract light.
44:34.300 --> 44:35.600 align:start position:10% line:84.66% size:65%
These are very small sugar
44:35.600 --> 44:37.000 align:start position:10% line:84.66% size:77.5%
crystals, small enough that you
44:37.000 --> 44:39.266 align:start position:10% line:84.66% size:75%
can't feel them in your mouth.
44:39.266 --> 44:40.333 align:start position:10% line:84.66% size:72.5%
And that's what's giving that
44:40.333 --> 44:42.033 align:start position:10% line:84.66% size:35%
short texture.
44:42.033 --> 44:43.200 align:start position:10% line:84.66% size:60%
Those sugar crystals are
44:43.200 --> 44:45.633 align:start position:10% line:84.66% size:65%
breaking up any corn syrup
44:45.633 --> 44:47.700 align:start position:10% line:84.66% size:65%
and protein matrix so that
44:47.700 --> 44:50.266 align:start position:10% line:84.66% size:80%
they're just kind of in the way,
44:50.266 --> 44:51.466 align:start position:10% line:84.66% size:47.5%
and they can't form
44:51.466 --> 44:52.533 align:start position:10% line:84.66% size:52.5%
this stretchy matrix.
44:52.533 --> 44:54.166 align:start position:10% line:84.66% size:70%
So when you bite it, it just
44:54.166 --> 44:55.400 align:start position:10% line:84.66% size:72.5%
pulls apart as a clean, short
44:55.400 --> 44:57.133 align:start position:10% line:84.66% size:15%
break.
44:57.133 --> 45:01.266 align:start position:10% line:84.66% size:75%
Why are they Three Musketeers?
45:01.266 --> 45:03.566 align:start position:10% line:84.66% size:12.5%
Good.
45:03.566 --> 45:10.500 align:start position:10% line:84.66% size:27.5%
(inaudible)
45:10.500 --> 45:11.566 align:start position:10% line:84.66% size:25%
Very good.
45:11.566 --> 45:12.833 align:start position:10% line:84.66% size:52.5%
That's exactly right.
45:12.833 --> 45:15.100 align:start position:10% line:84.66% size:80%
So back when they first came out
45:15.100 --> 45:18.066 align:start position:10% line:84.66% size:75%
in 1932, we got three flavors.
45:18.066 --> 45:19.000 align:start position:10% line:84.66% size:35%
It was sort of
45:19.000 --> 45:21.700 align:start position:10% line:84.66% size:57.5%
a Neapolitan Musketeer.
45:21.700 --> 45:23.466 align:start position:10% line:84.66% size:65%
I don't know, I found that
45:23.466 --> 45:25.833 align:start position:10% line:84.66% size:77.5%
wartime restrictions on vanilla
45:25.833 --> 45:27.566 align:start position:10% line:84.66% size:80%
and strawberry caused them to go
45:27.566 --> 45:29.433 align:start position:10% line:84.66% size:50%
with just chocolate.
45:29.433 --> 45:30.500 align:start position:10% line:84.66% size:77.5%
I don't know why chocolate, but
45:30.500 --> 45:34.333 align:start position:10% line:84.66% size:77.5%
that's okay with me, I like it.
45:34.333 --> 45:35.333 align:start position:10% line:84.66% size:42.5%
Now let's look at
45:35.333 --> 45:37.633 align:start position:10% line:84.66% size:50%
the Charleston Chew.
45:37.633 --> 45:39.366 align:start position:10% line:84.66% size:72.5%
So bite into that and pull it
45:39.366 --> 45:41.866 align:start position:10% line:84.66% size:15%
apart.
45:41.866 --> 45:42.900 align:start position:10% line:84.66% size:70%
Again, we're looking for the
45:42.900 --> 45:44.066 align:start position:10% line:84.66% size:62.5%
difference in stretch and
45:44.066 --> 45:45.566 align:start position:10% line:84.66% size:67.5%
texture that you get from a
45:45.566 --> 45:47.600 align:start position:10% line:84.66% size:77.5%
Charleston Chew compared to the
45:47.600 --> 45:52.000 align:start position:10% line:84.66% size:37.5%
grained nougat.
45:52.000 --> 45:53.633 align:start position:10% line:84.66% size:67.5%
This has no crystals in it.
45:53.633 --> 45:55.133 align:start position:10% line:84.66% size:70%
Corn syrup is the number one
45:55.133 --> 45:57.266 align:start position:10% line:84.66% size:80%
ingredient, meaning that there's
45:57.266 --> 45:58.500 align:start position:10% line:84.66% size:77.5%
not enough sucrose in there for
45:58.500 --> 46:00.400 align:start position:10% line:84.66% size:45%
it to crystallize.
46:00.400 --> 46:01.500 align:start position:10% line:84.66% size:72.5%
Otherwise, it's basically the
46:01.500 --> 46:03.300 align:start position:10% line:84.66% size:32.5%
same product.
46:03.300 --> 46:05.033 align:start position:10% line:84.66% size:57.5%
It's got vegetable oil.
46:05.033 --> 46:06.100 align:start position:10% line:84.66% size:72.5%
It's got milk protein and egg
46:06.100 --> 46:07.666 align:start position:10% line:84.66% size:65%
proteins, so it's changing
46:07.666 --> 46:09.966 align:start position:10% line:84.66% size:52.5%
texture a little bit.
46:09.966 --> 46:11.433 align:start position:10% line:84.66% size:77.5%
It's a little bit more elastic,
46:11.433 --> 46:12.566 align:start position:10% line:84.66% size:72.5%
but no where near marshmallow
46:12.566 --> 46:14.500 align:start position:10% line:84.66% size:20%
elastic.
46:14.500 --> 46:16.033 align:start position:10% line:84.66% size:75%
It's got soy protein in there,
46:16.033 --> 46:17.433 align:start position:10% line:84.66% size:57.5%
as well, and some other
46:17.433 --> 46:19.133 align:start position:10% line:84.66% size:75%
artificial colors and flavors,
46:19.133 --> 46:21.500 align:start position:10% line:84.66% size:62.5%
and citric acid, as well.
46:21.500 --> 46:23.433 align:start position:10% line:84.66% size:65%
So it has a very different
46:23.433 --> 46:24.700 align:start position:10% line:84.66% size:20%
texture.
46:24.700 --> 46:25.933 align:start position:10% line:84.66% size:80%
It's the kind that lasts in your
46:25.933 --> 46:27.500 align:start position:10% line:84.66% size:55%
mouth for a long time.
46:27.500 --> 46:29.166 align:start position:10% line:84.66% size:45%
It's really chewy.
46:29.166 --> 46:31.266 align:start position:10% line:84.66% size:70%
And it's got a long texture.
46:31.266 --> 46:32.333 align:start position:10% line:84.66% size:65%
Again, you can pull it and
46:32.333 --> 46:33.933 align:start position:10% line:84.66% size:77.5%
stretch it, and it takes a long
46:33.933 --> 46:36.366 align:start position:10% line:84.66% size:75%
time before it breaks in half,
46:36.366 --> 46:38.933 align:start position:10% line:84.66% size:62.5%
before the strand breaks.
46:38.933 --> 46:40.900 align:start position:10% line:84.66% size:70%
So the sugar crystals in the
46:40.900 --> 46:42.600 align:start position:10% line:84.66% size:80%
Three Musketeers are what caused
46:42.600 --> 46:45.766 align:start position:10% line:84.66% size:47.5%
that short texture.
46:45.766 --> 46:47.533 align:start position:10% line:84.66% size:80%
These don't have sugar crystals.
46:47.533 --> 46:50.066 align:start position:10% line:84.66% size:75%
And so, it has long a texture.
46:50.066 --> 46:51.833 align:start position:10% line:84.66% size:70%
However, when you look at it
46:51.833 --> 46:53.000 align:start position:10% line:84.66% size:72.5%
under the microscope, you get
46:53.000 --> 46:54.266 align:start position:10% line:84.66% size:70%
these weird things in there.
46:54.266 --> 46:55.366 align:start position:10% line:84.66% size:75%
So there are a couple crystals
46:55.366 --> 46:56.766 align:start position:10% line:84.66% size:72.5%
in there and a couple kind of
46:56.766 --> 46:58.133 align:start position:10% line:84.66% size:77.5%
amorphous particles that are in
46:58.133 --> 47:00.100 align:start position:10% line:84.66% size:72.5%
there that I don't know where
47:00.100 --> 47:01.866 align:start position:10% line:84.66% size:37.5%
they come from.
47:01.866 --> 47:03.000 align:start position:10% line:84.66% size:70%
But it's not surprising that
47:03.000 --> 47:04.500 align:start position:10% line:84.66% size:77.5%
there's periodic sugar crystals
47:04.500 --> 47:06.500 align:start position:10% line:84.66% size:75%
in there because there's still
47:06.500 --> 47:08.166 align:start position:10% line:84.66% size:67.5%
enough sugar that possibly,
47:08.166 --> 47:09.433 align:start position:10% line:84.66% size:67.5%
under the right conditions,
47:09.433 --> 47:11.466 align:start position:10% line:84.66% size:52.5%
it might crystallize.
47:11.466 --> 47:12.533 align:start position:10% line:84.66% size:77.5%
But there's not enough in there
47:12.533 --> 47:14.700 align:start position:10% line:84.66% size:70%
to cause that short texture.
47:14.700 --> 47:16.000 align:start position:10% line:84.66% size:65%
So we think of it as being
47:16.000 --> 47:19.700 align:start position:10% line:84.66% size:80%
ungrained, chewy type of nougat.
47:19.700 --> 47:20.966 align:start position:10% line:84.66% size:72.5%
So what factors affect nougat
47:20.966 --> 47:22.900 align:start position:10% line:84.66% size:20%
texture?
47:22.900 --> 47:24.000 align:start position:10% line:84.66% size:80%
I'm going to summarize and add a
47:24.000 --> 47:25.400 align:start position:10% line:84.66% size:35%
couple things.
47:25.400 --> 47:27.033 align:start position:10% line:84.66% size:52.5%
One is water content.
47:27.033 --> 47:28.033 align:start position:10% line:84.66% size:50%
Lower water content,
47:28.033 --> 47:29.633 align:start position:10% line:84.66% size:35%
harder nougat.
47:29.633 --> 47:30.800 align:start position:10% line:84.66% size:62.5%
The sugar crystallization
47:30.800 --> 47:32.200 align:start position:10% line:84.66% size:72.5%
changes the texture, as well.
47:32.200 --> 47:33.400 align:start position:10% line:84.66% size:65%
So the grained nougats are
47:33.400 --> 47:34.766 align:start position:10% line:84.66% size:75%
softer and less chewy, because
47:34.766 --> 47:36.333 align:start position:10% line:84.66% size:60%
their sugar crystals are
47:36.333 --> 47:37.700 align:start position:10% line:84.66% size:75%
breaking up that structure and
47:37.700 --> 47:40.533 align:start position:10% line:84.66% size:65%
allowing it to bite clean.
47:40.533 --> 47:42.566 align:start position:10% line:84.66% size:50%
But here we add fat.
47:42.566 --> 47:43.766 align:start position:10% line:84.66% size:72.5%
The fat also has an effect on
47:43.766 --> 47:45.400 align:start position:10% line:84.66% size:20%
texture.
47:45.400 --> 47:46.700 align:start position:10% line:84.66% size:57.5%
It is added to decrease
47:46.700 --> 47:48.466 align:start position:10% line:84.66% size:67.5%
stickiness and increase the
47:48.466 --> 47:51.100 align:start position:10% line:84.66% size:60%
lubricity in your mouth.
47:51.100 --> 47:52.200 align:start position:10% line:84.66% size:75%
So it's actually added for two
47:52.200 --> 47:53.000 align:start position:10% line:84.66% size:20%
reasons.
47:53.000 --> 47:54.266 align:start position:10% line:84.66% size:62.5%
One is for taste, so that
47:54.266 --> 47:55.366 align:start position:10% line:84.66% size:57.5%
when you bite into it--
47:55.366 --> 47:58.900 align:start position:10% line:84.66% size:37.5%
(popping noise)
47:58.900 --> 48:00.166 align:start position:10% line:84.66% size:50%
Actually, we also do
48:00.166 --> 48:02.466 align:start position:10% line:84.66% size:57.5%
Dippin' Dots in my lab,
48:02.466 --> 48:03.566 align:start position:10% line:84.66% size:75%
which is basically pouring ice
48:03.566 --> 48:05.466 align:start position:10% line:84.66% size:77.5%
cream mix into liquid nitrogen.
48:05.466 --> 48:07.333 align:start position:10% line:84.66% size:80%
And I need a better design of an
48:07.333 --> 48:09.366 align:start position:10% line:84.66% size:70%
insulated container, because
48:09.366 --> 48:11.133 align:start position:10% line:84.66% size:72.5%
that container shot out about
48:11.133 --> 48:14.633 align:start position:10% line:84.66% size:27.5%
six inches.
48:14.633 --> 48:16.366 align:start position:10% line:84.66% size:65%
So, we'll see if it blows.
48:16.366 --> 48:17.533 align:start position:10% line:84.66% size:37.5%
That'll be fun!
48:17.533 --> 48:18.900 align:start position:10% line:84.66% size:25%
(laughter)
48:18.900 --> 48:21.500 align:start position:10% line:84.66% size:57.5%
You're far enough away.
48:21.500 --> 48:23.000 align:start position:10% line:84.66% size:40%
So, fat content.
48:23.000 --> 48:24.533 align:start position:10% line:84.66% size:80%
It's added to increase lubricity
48:24.533 --> 48:25.566 align:start position:10% line:84.66% size:72.5%
as you bite it, so it doesn't
48:25.566 --> 48:27.366 align:start position:10% line:84.66% size:70%
stick to your teeth as much.
48:27.366 --> 48:28.500 align:start position:10% line:84.66% size:80%
It's still pretty sticky, but it
48:28.500 --> 48:30.000 align:start position:10% line:84.66% size:37.5%
could be worse.
48:30.000 --> 48:31.600 align:start position:10% line:84.66% size:60%
And also for processing.
48:31.600 --> 48:33.033 align:start position:10% line:84.66% size:67.5%
So these materials are sent
48:33.033 --> 48:34.500 align:start position:10% line:84.66% size:60%
through these high-speed
48:34.500 --> 48:35.966 align:start position:10% line:84.66% size:77.5%
processing and packaging lines,
48:35.966 --> 48:37.633 align:start position:10% line:84.66% size:80%
and if the nougat is too sticky,
48:37.633 --> 48:39.466 align:start position:10% line:84.66% size:70%
it sticks to the package, it
48:39.466 --> 48:40.800 align:start position:10% line:84.66% size:65%
doesn't package very well.
48:40.800 --> 48:42.466 align:start position:10% line:84.66% size:60%
Companies get all upset.
48:42.466 --> 48:43.500 align:start position:10% line:84.66% size:72.5%
Vice Presidents get fired for
48:43.500 --> 48:45.533 align:start position:10% line:84.66% size:40%
stuff like that.
48:45.533 --> 48:47.166 align:start position:10% line:84.66% size:67.5%
And then air content again.
48:47.166 --> 48:48.600 align:start position:10% line:84.66% size:80%
Typically, higher air means it's
48:48.600 --> 48:50.133 align:start position:10% line:84.66% size:25%
less hard.
48:50.133 --> 48:51.400 align:start position:10% line:84.66% size:70%
And you can see that sort of
48:51.400 --> 48:52.966 align:start position:10% line:84.66% size:45%
with marshmallows.
48:52.966 --> 48:54.066 align:start position:10% line:84.66% size:72.5%
With the Three Musketeers, we
48:54.066 --> 48:55.500 align:start position:10% line:84.66% size:80%
mix two factors, so it's hard to
48:55.500 --> 48:56.866 align:start position:10% line:84.66% size:50%
see that completely.
48:56.866 --> 48:58.366 align:start position:10% line:84.66% size:52.5%
But that's the trend.
48:58.366 --> 49:00.766 align:start position:10% line:84.66% size:77.5%
And this comes from a friend of
49:00.766 --> 49:02.333 align:start position:10% line:84.66% size:67.5%
mine at Penn State who also
49:02.333 --> 49:04.033 align:start position:10% line:84.66% size:40%
studies candies.
49:04.033 --> 49:05.100 align:start position:10% line:84.66% size:75%
And he was looking at, this is
49:05.100 --> 49:07.000 align:start position:10% line:84.66% size:50%
related to hardness.
49:07.000 --> 49:09.166 align:start position:10% line:84.66% size:67.5%
So it's a hardness modulus,
49:09.166 --> 49:11.400 align:start position:10% line:84.66% size:30%
if you will.
49:11.400 --> 49:12.666 align:start position:10% line:84.66% size:77.5%
It's a function of the density,
49:12.666 --> 49:14.266 align:start position:10% line:84.66% size:72.5%
which is how many air bubbles
49:14.266 --> 49:16.033 align:start position:10% line:84.66% size:60%
you've got there, right?
49:16.033 --> 49:17.866 align:start position:10% line:84.66% size:75%
And so, as you go from a small
49:17.866 --> 49:20.000 align:start position:10% line:84.66% size:80%
amount of air bubbles and higher
49:20.000 --> 49:23.300 align:start position:10% line:84.66% size:80%
density to a lot of air bubbles,
49:23.300 --> 49:24.500 align:start position:10% line:84.66% size:65%
then these bubbles kind of
49:24.500 --> 49:25.766 align:start position:10% line:84.66% size:62.5%
interact with each other.
49:25.766 --> 49:27.000 align:start position:10% line:84.66% size:57.5%
But it that's amount of
49:27.000 --> 49:28.400 align:start position:10% line:84.66% size:80%
continuous matrix that gives you
49:28.400 --> 49:31.566 align:start position:10% line:84.66% size:77.5%
this high increase in hardness.
49:31.566 --> 49:32.933 align:start position:10% line:84.66% size:75%
So the fact that we've got all
49:32.933 --> 49:34.300 align:start position:10% line:84.66% size:80%
of this continuous matrix at the
49:34.300 --> 49:35.833 align:start position:10% line:84.66% size:72.5%
high densities means that the
49:35.833 --> 49:38.466 align:start position:10% line:84.66% size:57.5%
product is much harder.
49:38.466 --> 49:40.933 align:start position:10% line:84.66% size:65%
So not only water content,
49:40.933 --> 49:43.333 align:start position:10% line:84.66% size:60%
not only graining, sugar
49:43.333 --> 49:45.533 align:start position:10% line:84.66% size:72.5%
crystallization, but also the
49:45.533 --> 49:47.100 align:start position:10% line:84.66% size:75%
air content in just the nougat
49:47.100 --> 49:49.000 align:start position:10% line:84.66% size:67.5%
system changes the hardness
49:49.000 --> 49:50.833 align:start position:10% line:84.66% size:62.5%
of that material as well.
49:50.833 --> 49:51.933 align:start position:10% line:84.66% size:67.5%
Again, these are all things
49:51.933 --> 49:52.833 align:start position:10% line:84.66% size:55%
that a candy maker has
49:52.833 --> 49:54.766 align:start position:10% line:84.66% size:40%
at his disposal.
49:54.766 --> 49:56.266 align:start position:10% line:84.66% size:72.5%
We can make things, target it
49:56.266 --> 49:58.866 align:start position:10% line:84.66% size:70%
certain ways to make a candy
49:58.866 --> 50:00.833 align:start position:10% line:84.66% size:65%
with the right attributes,
50:00.833 --> 50:02.000 align:start position:10% line:84.66% size:65%
or certain attributes that
50:02.000 --> 50:03.766 align:start position:10% line:84.66% size:45%
we're looking for.
50:03.766 --> 50:04.933 align:start position:10% line:84.66% size:72.5%
Okay, so now we're moving on.
50:04.933 --> 50:06.033 align:start position:10% line:84.66% size:30%
Fruit chews.
50:06.033 --> 50:07.033 align:start position:10% line:84.66% size:72.5%
We've got two more candies to
50:07.033 --> 50:08.133 align:start position:10% line:84.66% size:7.5%
do.
50:08.133 --> 50:09.400 align:start position:10% line:84.66% size:65%
We should be in good time.
50:09.400 --> 50:10.466 align:start position:10% line:84.66% size:72.5%
We're going to do fruit chews
50:10.466 --> 50:11.500 align:start position:10% line:84.66% size:12.5%
next.
50:11.500 --> 50:12.600 align:start position:10% line:84.66% size:62.5%
And here's a list, well a
50:12.600 --> 50:14.133 align:start position:10% line:84.66% size:70%
scattering of types of fruit
50:14.133 --> 50:15.566 align:start position:10% line:84.66% size:60%
chews that we find, from
50:15.566 --> 50:17.900 align:start position:10% line:84.66% size:62.5%
Laffy Taffy to Starburst.
50:17.900 --> 50:20.066 align:start position:10% line:84.66% size:47.5%
Here's Laffy Taffy.
50:20.066 --> 50:22.433 align:start position:10% line:84.66% size:70%
And this one is in your bag,
50:22.433 --> 50:23.800 align:start position:10% line:84.66% size:62.5%
so go ahead and pull that
50:23.800 --> 50:27.633 align:start position:10% line:84.66% size:40%
Laffy Taffy out.
50:27.633 --> 50:29.366 align:start position:10% line:84.66% size:70%
And bite into it and pull it
50:29.366 --> 50:31.000 align:start position:10% line:84.66% size:12.5%
away.
50:31.000 --> 50:32.266 align:start position:10% line:84.66% size:70%
You can tell me whether it's
50:32.266 --> 50:33.566 align:start position:10% line:84.66% size:80%
grained or ungrained even though
50:33.566 --> 50:34.766 align:start position:10% line:84.66% size:67.5%
I've got the answer up here
50:34.766 --> 50:35.966 align:start position:10% line:84.66% size:80%
because corn syrup is the number
50:35.966 --> 50:37.066 align:start position:10% line:84.66% size:37.5%
one ingredient.
50:37.066 --> 50:38.100 align:start position:10% line:84.66% size:80%
So, you wouldn't expect there to
50:38.100 --> 50:39.266 align:start position:10% line:84.66% size:70%
be sugar crystals present in
50:39.266 --> 50:41.133 align:start position:10% line:84.66% size:30%
this system.
50:41.133 --> 50:42.900 align:start position:10% line:84.66% size:75%
The way you're going to eat it
50:42.900 --> 50:44.366 align:start position:10% line:84.66% size:75%
and pull it, you know it's not
50:44.366 --> 50:45.933 align:start position:10% line:84.66% size:20%
grained.
50:45.933 --> 50:47.500 align:start position:10% line:84.66% size:80%
It's got the same chewy texture,
50:47.500 --> 50:48.866 align:start position:10% line:84.66% size:70%
even more chewy texture than
50:48.866 --> 50:51.900 align:start position:10% line:84.66% size:40%
Charleston Chew.
50:51.900 --> 50:53.133 align:start position:10% line:84.66% size:60%
Part of that is density.
50:53.133 --> 50:55.766 align:start position:10% line:84.66% size:75%
Part of that is water content.
50:55.766 --> 50:57.066 align:start position:10% line:84.66% size:70%
So Laffy Taffy also has palm
50:57.066 --> 50:58.933 align:start position:10% line:84.66% size:70%
oil, so it's got some fat in
50:58.933 --> 51:01.166 align:start position:10% line:84.66% size:72.5%
there for the lubricity part.
51:01.166 --> 51:02.633 align:start position:10% line:84.66% size:52.5%
Some organic acid for
51:02.633 --> 51:04.033 align:start position:10% line:84.66% size:27.5%
flavorings.
51:04.033 --> 51:05.200 align:start position:10% line:84.66% size:55%
This one has mono- and
51:05.200 --> 51:06.333 align:start position:10% line:84.66% size:57.5%
diglycerides, which are
51:06.333 --> 51:07.466 align:start position:10% line:84.66% size:30%
surfactants.
51:07.466 --> 51:08.500 align:start position:10% line:84.66% size:75%
So they're molecules that like
51:08.500 --> 51:10.166 align:start position:10% line:84.66% size:47.5%
water and like fat.
51:10.166 --> 51:11.566 align:start position:10% line:84.66% size:72.5%
These actually bridge the gap
51:11.566 --> 51:13.833 align:start position:10% line:84.66% size:77.5%
between the fat globule and the
51:13.833 --> 51:15.366 align:start position:10% line:84.66% size:60%
water aqueous phase that
51:15.366 --> 51:17.266 align:start position:10% line:84.66% size:32.5%
surrounds it.
51:17.266 --> 51:18.633 align:start position:10% line:84.66% size:72.5%
So this is the first one that
51:18.633 --> 51:21.033 align:start position:10% line:84.66% size:80%
we've had that has a surfactant.
51:21.033 --> 51:22.666 align:start position:10% line:84.66% size:57.5%
And lecithin is another
51:22.666 --> 51:24.700 align:start position:10% line:84.66% size:77.5%
surfactant, so they've really--
51:24.700 --> 51:26.033 align:start position:10% line:84.66% size:75%
It must come from the way they
51:26.033 --> 51:27.466 align:start position:10% line:84.66% size:80%
make it, that if they don't have
51:27.466 --> 51:28.533 align:start position:10% line:84.66% size:75%
surfactant in there, that they
51:28.533 --> 51:30.300 align:start position:10% line:84.66% size:80%
get a separation of the oil from
51:30.300 --> 51:33.566 align:start position:10% line:84.66% size:40%
the water phase.
51:33.566 --> 51:35.666 align:start position:10% line:84.66% size:55%
So that's Laffy Taffy.
51:35.666 --> 51:37.633 align:start position:10% line:84.66% size:70%
It's aerated, but not a lot.
51:37.633 --> 51:40.066 align:start position:10% line:84.66% size:80%
It's certainly no where near the
51:40.066 --> 51:41.433 align:start position:10% line:84.66% size:70%
grained nougat we had or the
51:41.433 --> 51:43.133 align:start position:10% line:84.66% size:60%
marshmallow that we had.
51:43.133 --> 51:44.333 align:start position:10% line:84.66% size:70%
And what's missing from this
51:44.333 --> 51:48.100 align:start position:10% line:84.66% size:12.5%
list?
51:48.100 --> 51:50.000 align:start position:10% line:84.66% size:47.5%
There's no protein.
51:50.000 --> 51:50.966 align:start position:10% line:84.66% size:27.5%
No gelatin.
51:50.966 --> 51:51.966 align:start position:10% line:84.66% size:35%
No egg whites.
51:51.966 --> 51:53.333 align:start position:10% line:84.66% size:27.5%
No protein.
51:53.333 --> 51:54.833 align:start position:10% line:84.66% size:75%
Don't need it to stabilize the
51:54.833 --> 51:56.600 align:start position:10% line:84.66% size:25%
air cells.
51:56.600 --> 51:57.866 align:start position:10% line:84.66% size:67.5%
The viscosity of this is so
51:57.866 --> 51:59.200 align:start position:10% line:84.66% size:65%
high, the viscosity of the
51:59.200 --> 52:00.266 align:start position:10% line:84.66% size:77.5%
continuous phase, the amorphous
52:00.266 --> 52:02.000 align:start position:10% line:84.66% size:77.5%
phase, is so high, it keeps the
52:02.000 --> 52:03.766 align:start position:10% line:84.66% size:67.5%
air bubble from coalescing.
52:03.766 --> 52:04.700 align:start position:10% line:84.66% size:67.5%
So we don't need it in this
52:04.700 --> 52:06.300 align:start position:10% line:84.66% size:12.5%
case.
52:06.300 --> 52:07.400 align:start position:10% line:84.66% size:75%
And it does give it a slightly
52:07.400 --> 52:08.700 align:start position:10% line:84.66% size:62.5%
different texture, right?
52:08.700 --> 52:11.666 align:start position:10% line:84.66% size:52.5%
But it's still chewy.
52:11.666 --> 52:13.200 align:start position:10% line:84.66% size:80%
So fruit chews have a very chewy
52:13.200 --> 52:15.066 align:start position:10% line:84.66% size:67.5%
texture, low water content,
52:15.066 --> 52:17.033 align:start position:10% line:84.66% size:80%
relatively low level of aeration
52:17.033 --> 52:18.966 align:start position:10% line:84.66% size:40%
and no graining.
52:18.966 --> 52:20.200 align:start position:10% line:84.66% size:70%
Here's an interesting quote.
52:20.200 --> 52:22.033 align:start position:10% line:84.66% size:72.5%
This comes from Noda-san, who
52:22.033 --> 52:24.166 align:start position:10% line:84.66% size:52.5%
also works in my lab.
52:24.166 --> 52:25.800 align:start position:10% line:84.66% size:47.5%
He's retired from--
52:25.800 --> 52:27.200 align:start position:10% line:84.66% size:42.5%
He's a funny guy.
52:27.200 --> 52:29.000 align:start position:10% line:84.66% size:72.5%
He retired from Adams brands.
52:29.000 --> 52:30.900 align:start position:10% line:84.66% size:77.5%
They make gum, as well as chewy
52:30.900 --> 52:34.166 align:start position:10% line:84.66% size:20%
candies.
52:34.166 --> 52:35.200 align:start position:10% line:84.66% size:72.5%
I can't think of the brand of
52:35.200 --> 52:36.566 align:start position:10% line:84.66% size:35%
chewy candies.
52:36.566 --> 52:37.633 align:start position:10% line:84.66% size:77.5%
But that's what he worked on in
52:37.633 --> 52:38.666 align:start position:10% line:84.66% size:22.5%
his life.
52:38.666 --> 52:39.866 align:start position:10% line:84.66% size:72.5%
He retired from Adams brands,
52:39.866 --> 52:40.800 align:start position:10% line:84.66% size:80%
which is in New Jersey and moved
52:40.800 --> 52:43.300 align:start position:10% line:84.66% size:45%
to Kona to retire.
52:43.300 --> 52:44.300 align:start position:10% line:84.66% size:80%
He's obviously Japanese, so he's
52:44.300 --> 52:46.966 align:start position:10% line:84.66% size:50%
moving halfway home.
52:46.966 --> 52:49.866 align:start position:10% line:84.66% size:75%
And after a few years in Kona,
52:49.866 --> 52:51.433 align:start position:10% line:84.66% size:62.5%
he decided that he missed
52:51.433 --> 52:52.933 align:start position:10% line:84.66% size:17.5%
winter.
52:52.933 --> 52:54.200 align:start position:10% line:84.66% size:25%
(laughter)
52:54.200 --> 52:55.366 align:start position:10% line:84.66% size:75%
So he moved here to Madison to
52:55.366 --> 52:57.566 align:start position:10% line:84.66% size:32.5%
work with me.
52:57.566 --> 52:58.766 align:start position:10% line:84.66% size:57.5%
And so he plays around.
52:58.766 --> 52:59.933 align:start position:10% line:84.66% size:70%
But he teaches our course on
52:59.933 --> 53:01.100 align:start position:10% line:84.66% size:30%
fruit chews.
53:01.100 --> 53:03.333 align:start position:10% line:84.66% size:67.5%
The guy is amazingly funny.
53:03.333 --> 53:05.066 align:start position:10% line:84.66% size:65%
And I can't do it justice,
53:05.066 --> 53:07.133 align:start position:10% line:84.66% size:62.5%
but he says, "Chewy candy
53:07.133 --> 53:10.333 align:start position:10% line:84.66% size:47.5%
steals my teeth..."
53:10.333 --> 53:11.466 align:start position:10% line:84.66% size:80%
So we need that fat to lubricate
53:11.466 --> 53:12.566 align:start position:10% line:84.66% size:65%
it so it doesn't steal his
53:12.566 --> 53:14.066 align:start position:10% line:84.66% size:15%
teeth.
53:14.066 --> 53:15.066 align:start position:10% line:84.66% size:67.5%
He's talking about fillings
53:15.066 --> 53:16.933 align:start position:10% line:84.66% size:27.5%
coming out.
53:16.933 --> 53:20.433 align:start position:10% line:84.66% size:45%
So very funny guy.
53:20.433 --> 53:21.433 align:start position:10% line:84.66% size:80%
Tootsie Roll, another one that's
53:21.433 --> 53:22.566 align:start position:10% line:84.66% size:27.5%
in the bag.
53:22.566 --> 53:23.900 align:start position:10% line:84.66% size:67.5%
Now I'm comparing something
53:23.900 --> 53:25.100 align:start position:10% line:84.66% size:55%
that's very similar in
53:25.100 --> 53:27.900 align:start position:10% line:84.66% size:30%
ingredients.
53:27.900 --> 53:29.966 align:start position:10% line:84.66% size:75%
It's got sugar and corn syrup.
53:29.966 --> 53:31.066 align:start position:10% line:84.66% size:57.5%
Sugar is the number one
53:31.066 --> 53:32.100 align:start position:10% line:84.66% size:72.5%
ingredient, corn syrup is the
53:32.100 --> 53:33.166 align:start position:10% line:84.66% size:27.5%
number two.
53:33.166 --> 53:34.133 align:start position:10% line:84.66% size:40%
So it's grained.
53:34.133 --> 53:35.133 align:start position:10% line:84.66% size:80%
What do you think the texture is
53:35.133 --> 53:36.200 align:start position:10% line:84.66% size:67.5%
going to be compared to the
53:36.200 --> 53:39.800 align:start position:10% line:84.66% size:30%
Laffy Taffy?
53:39.800 --> 53:41.500 align:start position:10% line:84.66% size:70%
A little bit shorter, maybe.
53:41.500 --> 53:42.466 align:start position:10% line:84.66% size:67.5%
So bite into it and pull it
53:42.466 --> 53:44.300 align:start position:10% line:84.66% size:72.5%
away, and see what you think.
53:44.300 --> 53:46.500 align:start position:10% line:84.66% size:55%
How does that compare?
53:46.500 --> 53:47.800 align:start position:10% line:84.66% size:22.5%
Oh, yeah.
53:47.800 --> 53:49.066 align:start position:10% line:84.66% size:70%
So the sugar crystals are in
53:49.066 --> 53:50.533 align:start position:10% line:84.66% size:77.5%
there, breaking up that texture
53:50.533 --> 53:52.000 align:start position:10% line:84.66% size:32.5%
a little bit.
53:52.000 --> 53:53.200 align:start position:10% line:84.66% size:80%
So they play with how much sugar
53:53.200 --> 53:54.766 align:start position:10% line:84.66% size:80%
crystals are in there to control
53:54.766 --> 53:56.966 align:start position:10% line:84.66% size:40%
how short it is.
53:56.966 --> 53:58.766 align:start position:10% line:84.66% size:80%
So they want it to be chewy, and
53:58.766 --> 54:00.133 align:start position:10% line:84.66% size:70%
they don't want it to be too
54:00.133 --> 54:01.600 align:start position:10% line:84.66% size:80%
short, but they don't want it to
54:01.600 --> 54:03.933 align:start position:10% line:84.66% size:55%
be too sticky, either.
54:03.933 --> 54:06.333 align:start position:10% line:84.66% size:77.5%
By playing with the ratio here,
54:06.333 --> 54:07.200 align:start position:10% line:84.66% size:67.5%
the graining factor, if you
54:07.200 --> 54:09.066 align:start position:10% line:84.66% size:77.5%
will, they can control how much
54:09.066 --> 54:11.566 align:start position:10% line:84.66% size:72.5%
sugar crystallization occurs.
54:11.566 --> 54:12.766 align:start position:10% line:84.66% size:65%
And then again same set of
54:12.766 --> 54:14.100 align:start position:10% line:84.66% size:30%
ingredients.
54:14.100 --> 54:15.266 align:start position:10% line:84.66% size:80%
There's condensed skim milk, but
54:15.266 --> 54:16.633 align:start position:10% line:84.66% size:70%
that's partially for flavor,
54:16.633 --> 54:17.800 align:start position:10% line:84.66% size:77.5%
rather than for stabilizing the
54:17.800 --> 54:18.900 align:start position:10% line:84.66% size:10%
air.
54:18.900 --> 54:19.966 align:start position:10% line:84.66% size:77.5%
Because it's not really whipped
54:19.966 --> 54:21.000 align:start position:10% line:84.66% size:25%
very much.
54:21.000 --> 54:22.466 align:start position:10% line:84.66% size:67.5%
It's a very low over-run or
54:22.466 --> 54:25.400 align:start position:10% line:84.66% size:67.5%
high-density type of candy.
54:25.400 --> 54:27.166 align:start position:10% line:84.66% size:72.5%
Whey also has proteins in it,
54:27.166 --> 54:29.500 align:start position:10% line:84.66% size:67.5%
but, that's not the reason.
54:29.500 --> 54:31.400 align:start position:10% line:84.66% size:77.5%
And lecithin is there to bridge
54:31.400 --> 54:33.300 align:start position:10% line:84.66% size:32.5%
with the oil.
54:33.300 --> 54:35.500 align:start position:10% line:84.66% size:80%
Let's go to this question first.
54:35.500 --> 54:40.600 align:start position:10% line:84.66% size:27.5%
(inaudible)
54:40.600 --> 54:42.333 align:start position:10% line:84.66% size:77.5%
Every candy company in the food
54:42.333 --> 54:44.266 align:start position:10% line:84.66% size:75%
industry is working to get rid
54:44.266 --> 54:47.400 align:start position:10% line:84.66% size:62.5%
of partial hydrogenation.
54:47.400 --> 54:48.566 align:start position:10% line:84.66% size:75%
I'm not sure what the label on
54:48.566 --> 54:51.466 align:start position:10% line:84.66% size:55%
the Tootsie Roll says.
54:51.466 --> 54:52.900 align:start position:10% line:84.66% size:72.5%
But the regulation is that if
54:52.900 --> 54:55.333 align:start position:10% line:84.66% size:80%
you have less than a half a gram
54:55.333 --> 54:57.966 align:start position:10% line:84.66% size:75%
of saturated fat or trans fats
54:57.966 --> 54:59.700 align:start position:10% line:84.66% size:75%
per serving, you don't have to
54:59.700 --> 55:01.200 align:start position:10% line:84.66% size:22.5%
label it.
55:01.200 --> 55:02.833 align:start position:10% line:84.66% size:62.5%
You can label it as zero.
55:02.833 --> 55:04.166 align:start position:10% line:84.66% size:80%
And I don't know where they come
55:04.166 --> 55:05.600 align:start position:10% line:84.66% size:30%
out on that.
55:05.600 --> 55:07.166 align:start position:10% line:84.66% size:75%
Because partially hydrogenated
55:07.166 --> 55:09.066 align:start position:10% line:84.66% size:80%
soybean oil may only contain 25%
55:09.066 --> 55:12.800 align:start position:10% line:84.66% size:25%
trans fat.
55:12.800 --> 55:14.033 align:start position:10% line:84.66% size:67.5%
And if they added a certain
55:14.033 --> 55:15.833 align:start position:10% line:84.66% size:77.5%
level, and in the whole mix, it
55:15.833 --> 55:17.500 align:start position:10% line:84.66% size:77.5%
may turn out that the amount of
55:17.500 --> 55:19.900 align:start position:10% line:84.66% size:70%
trans fats per serving still
55:19.900 --> 55:21.100 align:start position:10% line:84.66% size:72.5%
comes out to less than half a
55:21.100 --> 55:22.100 align:start position:10% line:84.66% size:12.5%
gram.
55:22.100 --> 55:23.100 align:start position:10% line:84.66% size:67.5%
I don't know the answer for
55:23.100 --> 55:24.433 align:start position:10% line:84.66% size:32.5%
Tootsie Roll.
55:24.433 --> 55:25.800 align:start position:10% line:84.66% size:62.5%
It would be on the label.
55:25.800 --> 55:27.266 align:start position:10% line:84.66% size:77.5%
But all companies are trying to
55:27.266 --> 55:29.300 align:start position:10% line:84.66% size:27.5%
replace it.
55:29.300 --> 55:30.466 align:start position:10% line:84.66% size:67.5%
However, what's interesting
55:30.466 --> 55:32.000 align:start position:10% line:84.66% size:80%
though, is that, you know, we're
55:32.000 --> 55:33.766 align:start position:10% line:84.66% size:67.5%
playing to the regulations.
55:33.766 --> 55:35.333 align:start position:10% line:84.66% size:77.5%
The regulations are if you have
55:35.333 --> 55:36.900 align:start position:10% line:84.66% size:62.5%
less than half a gram per
55:36.900 --> 55:38.133 align:start position:10% line:84.66% size:70%
serving, you can label it at
55:38.133 --> 55:40.300 align:start position:10% line:84.66% size:12.5%
zero.
55:40.300 --> 55:41.900 align:start position:10% line:84.66% size:70%
If you're interested, ask me
55:41.900 --> 55:43.500 align:start position:10% line:84.66% size:77.5%
about trans fats later, because
55:43.500 --> 55:44.766 align:start position:10% line:84.66% size:72.5%
there's a reason that we have
55:44.766 --> 55:46.100 align:start position:10% line:84.66% size:12.5%
them.
55:46.100 --> 55:50.133 align:start position:10% line:84.66% size:27.5%
(inaudible)
55:50.133 --> 55:53.433 align:start position:10% line:84.66% size:77.5%
It makes a cheaper formulation.
55:53.433 --> 55:54.900 align:start position:10% line:84.66% size:77.5%
Sorry, but that's how companies
55:54.900 --> 55:56.366 align:start position:10% line:84.66% size:70%
save money nowadays, is they
55:56.366 --> 55:57.566 align:start position:10% line:84.66% size:55%
replace more expensive
55:57.566 --> 55:59.266 align:start position:10% line:84.66% size:30%
ingredients.
55:59.266 --> 56:00.433 align:start position:10% line:84.66% size:72.5%
And condensed skim milk is an
56:00.433 --> 56:01.833 align:start position:10% line:84.66% size:52.5%
expensive ingredient.
56:01.833 --> 56:03.200 align:start position:10% line:84.66% size:77.5%
If you can replace some of that
56:03.200 --> 56:05.266 align:start position:10% line:84.66% size:77.5%
with whey, which is what's left
56:05.266 --> 56:06.966 align:start position:10% line:84.66% size:77.5%
over after making cheese, which
56:06.966 --> 56:08.600 align:start position:10% line:84.66% size:72.5%
has been a byproduct over the
56:08.600 --> 56:11.033 align:start position:10% line:84.66% size:70%
years, so it's really cheap.
56:11.033 --> 56:12.166 align:start position:10% line:84.66% size:77.5%
If you can replace some of that
56:12.166 --> 56:13.533 align:start position:10% line:84.66% size:62.5%
with whey, you can make a
56:13.533 --> 56:14.966 align:start position:10% line:84.66% size:80%
cheaper product and still charge
56:14.966 --> 56:17.333 align:start position:10% line:84.66% size:12.5%
more.
56:17.333 --> 56:21.300 align:start position:10% line:84.66% size:57.5%
So it's a cost savings.
56:21.300 --> 56:22.866 align:start position:10% line:84.66% size:77.5%
So here's the sugar crystals in
56:22.866 --> 56:24.500 align:start position:10% line:84.66% size:32.5%
Tootsie Roll.
56:24.500 --> 56:25.833 align:start position:10% line:84.66% size:52.5%
They're really small.
56:25.833 --> 56:26.800 align:start position:10% line:84.66% size:65%
And they have this kind of
56:26.800 --> 56:28.500 align:start position:10% line:84.66% size:75%
needle shape to them, as well.
56:28.500 --> 56:29.766 align:start position:10% line:84.66% size:77.5%
I think that has to do with how
56:29.766 --> 56:31.133 align:start position:10% line:84.66% size:67.5%
they form and grow, and the
56:31.133 --> 56:32.533 align:start position:10% line:84.66% size:77.5%
effect of corn syrup on how the
56:32.533 --> 56:34.200 align:start position:10% line:84.66% size:50%
sugar crystals grow.
56:34.200 --> 56:35.266 align:start position:10% line:84.66% size:77.5%
But essentially, they're really
56:35.266 --> 56:36.400 align:start position:10% line:84.66% size:15%
small.
56:36.400 --> 56:37.500 align:start position:10% line:84.66% size:77.5%
They're aren't a lot of them in
56:37.500 --> 56:38.633 align:start position:10% line:84.66% size:15%
there.
56:38.633 --> 56:39.900 align:start position:10% line:84.66% size:70%
I don't know the percentage.
56:39.900 --> 56:41.033 align:start position:10% line:84.66% size:80%
It may be less than 10% graining
56:41.033 --> 56:42.633 align:start position:10% line:84.66% size:40%
factor in there.
56:42.633 --> 56:43.766 align:start position:10% line:84.66% size:72.5%
But it's enough to change the
56:43.766 --> 56:45.266 align:start position:10% line:84.66% size:80%
texture, to shorten it, compared
56:45.266 --> 56:46.466 align:start position:10% line:84.66% size:75%
to the Charleston Chew and the
56:46.466 --> 56:49.066 align:start position:10% line:84.66% size:30%
Laffy Taffy.
56:49.066 --> 56:50.566 align:start position:10% line:84.66% size:52.5%
So let's go to taffy.
56:50.566 --> 56:51.766 align:start position:10% line:84.66% size:65%
I'm sorry, now we have two
56:51.766 --> 56:54.066 align:start position:10% line:84.66% size:32.5%
candies left.
56:54.066 --> 56:55.033 align:start position:10% line:84.66% size:77.5%
So we're going to talk a little
56:55.033 --> 56:56.066 align:start position:10% line:84.66% size:40%
bit about taffy.
56:56.066 --> 56:57.166 align:start position:10% line:84.66% size:72.5%
And I'll go through it quick.
56:57.166 --> 56:58.433 align:start position:10% line:84.66% size:80%
But first, we call it salt water
56:58.433 --> 56:59.466 align:start position:10% line:84.66% size:15%
taffy.
56:59.466 --> 57:00.466 align:start position:10% line:84.66% size:80%
Does anybody know the reason for
57:00.466 --> 57:02.100 align:start position:10% line:84.66% size:12.5%
this?
57:02.100 --> 57:07.000 align:start position:10% line:84.66% size:27.5%
(inaudible)
57:07.000 --> 57:08.900 align:start position:10% line:84.66% size:22.5%
He knows!
57:08.900 --> 57:10.766 align:start position:10% line:84.66% size:75%
The story is that somebody was
57:10.766 --> 57:13.133 align:start position:10% line:84.66% size:70%
making a taffy-like product.
57:13.133 --> 57:14.466 align:start position:10% line:84.66% size:40%
A storm blew in.
57:14.466 --> 57:15.533 align:start position:10% line:84.66% size:72.5%
The salt water got into their
57:15.533 --> 57:17.066 align:start position:10% line:84.66% size:15%
candy.
57:17.066 --> 57:18.700 align:start position:10% line:84.66% size:70%
And so this young girl comes
57:18.700 --> 57:20.633 align:start position:10% line:84.66% size:75%
asking for taffy, and he says,
57:20.633 --> 57:21.633 align:start position:10% line:84.66% size:45%
"Take some of this
57:21.633 --> 57:22.700 align:start position:10% line:84.66% size:45%
salt water taffy."
57:22.700 --> 57:23.666 align:start position:10% line:84.66% size:55%
You know, it's no good
57:23.666 --> 57:24.900 align:start position:10% line:84.66% size:20%
anymore.
57:24.900 --> 57:25.866 align:start position:10% line:84.66% size:77.5%
And of course, it turned into a
57:25.866 --> 57:27.466 align:start position:10% line:84.66% size:52.5%
big seaside industry.
57:27.466 --> 57:28.866 align:start position:10% line:84.66% size:75%
So that's how salt water taffy
57:28.866 --> 57:31.033 align:start position:10% line:84.66% size:27.5%
came about.
57:31.033 --> 57:32.766 align:start position:10% line:84.66% size:75%
Sometimes the recipes call for
57:32.766 --> 57:35.000 align:start position:10% line:84.66% size:80%
salt water or salt in there, but
57:35.000 --> 57:36.200 align:start position:10% line:84.66% size:77.5%
you've seen salt in some of the
57:36.200 --> 57:38.000 align:start position:10% line:84.66% size:47.5%
other recipes, too.
57:38.000 --> 57:40.066 align:start position:10% line:84.66% size:77.5%
There's nothing magic about it.
57:40.066 --> 57:42.366 align:start position:10% line:84.66% size:75%
But it's okay, it tastes good.
57:42.366 --> 57:43.766 align:start position:10% line:84.66% size:67.5%
You have pumpkin face taffy
57:43.766 --> 57:46.533 align:start position:10% line:84.66% size:30%
in your bag.
57:46.533 --> 57:48.200 align:start position:10% line:84.66% size:77.5%
This comes from Salt Lake City,
57:48.200 --> 57:50.333 align:start position:10% line:84.66% size:80%
which actually is a hub for salt
57:50.333 --> 57:53.866 align:start position:10% line:84.66% size:75%
water taffy, not surprisingly.
57:53.866 --> 57:58.400 align:start position:10% line:84.66% size:25%
(laughter)
57:58.400 --> 58:00.066 align:start position:10% line:84.66% size:77.5%
First ingredient is corn syrup.
58:00.066 --> 58:01.066 align:start position:10% line:84.66% size:27.5%
Then sugar.
58:01.066 --> 58:02.133 align:start position:10% line:84.66% size:67.5%
So we suspect that it's not
58:02.133 --> 58:03.166 align:start position:10% line:84.66% size:20%
grained.
58:03.166 --> 58:04.533 align:start position:10% line:84.66% size:80%
You also can now understand that
58:04.533 --> 58:06.500 align:start position:10% line:84.66% size:67.5%
texture is because it's not
58:06.500 --> 58:08.100 align:start position:10% line:84.66% size:20%
grained.
58:08.100 --> 58:09.900 align:start position:10% line:84.66% size:70%
So it's got a chewy texture.
58:09.900 --> 58:11.600 align:start position:10% line:84.66% size:47.5%
It stretches a bit.
58:11.600 --> 58:13.966 align:start position:10% line:84.66% size:70%
It's aerated to some extent.
58:13.966 --> 58:15.033 align:start position:10% line:84.66% size:77.5%
And it's got vegetable oil, but
58:15.033 --> 58:16.366 align:start position:10% line:84.66% size:47.5%
egg whites as well.
58:16.366 --> 58:17.466 align:start position:10% line:84.66% size:80%
This one does have salt in it as
58:17.466 --> 58:18.533 align:start position:10% line:84.66% size:12.5%
well.
58:18.533 --> 58:19.800 align:start position:10% line:84.66% size:77.5%
And the egg whites are now back
58:19.800 --> 58:21.100 align:start position:10% line:84.66% size:75%
in there to help stabilize the
58:21.100 --> 58:23.000 align:start position:10% line:84.66% size:77.5%
air bubbles and give it some of
58:23.000 --> 58:24.666 align:start position:10% line:84.66% size:15%
that--
58:24.666 --> 58:27.800 align:start position:10% line:84.66% size:72.5%
It's a little bit gummier and
58:27.800 --> 58:29.600 align:start position:10% line:84.66% size:72.5%
more elastic than some of the
58:29.600 --> 58:31.766 align:start position:10% line:84.66% size:57.5%
other products we have.
58:31.766 --> 58:32.933 align:start position:10% line:84.66% size:75%
But it's also got a little bit
58:32.933 --> 58:34.000 align:start position:10% line:84.66% size:70%
of vegetable oil in there as
58:34.000 --> 58:35.633 align:start position:10% line:84.66% size:12.5%
well.
58:35.633 --> 58:37.366 align:start position:10% line:84.66% size:80%
This one's a pumpkin face taffy.
58:37.366 --> 58:38.300 align:start position:10% line:84.66% size:80%
I'll talk a little bit about how
58:38.300 --> 58:39.533 align:start position:10% line:84.66% size:80%
they put a pumpkin face on there
58:39.533 --> 58:41.366 align:start position:10% line:84.66% size:42.5%
in just a second.
58:41.366 --> 58:42.833 align:start position:10% line:84.66% size:75%
So here's the typical process.
58:42.833 --> 58:44.200 align:start position:10% line:84.66% size:55%
It would be to mix the
58:44.200 --> 58:45.500 align:start position:10% line:84.66% size:80%
ingredients, cook them up to the
58:45.500 --> 58:47.400 align:start position:10% line:84.66% size:50%
right water content.
58:47.400 --> 58:49.066 align:start position:10% line:84.66% size:45%
Then cool it down.
58:49.066 --> 58:50.366 align:start position:10% line:84.66% size:77.5%
Now we're going to put air into
58:50.366 --> 58:52.500 align:start position:10% line:84.66% size:67.5%
it using a pulling machine.
58:52.500 --> 58:54.000 align:start position:10% line:84.66% size:77.5%
So taffy pulling is an old-time
58:54.000 --> 58:56.000 align:start position:10% line:84.66% size:40%
favorite, right?
58:56.000 --> 58:57.300 align:start position:10% line:84.66% size:77.5%
Then it would cool a little bit
58:57.300 --> 58:58.466 align:start position:10% line:84.66% size:80%
further, go through some kind of
58:58.466 --> 58:59.700 align:start position:10% line:84.66% size:37.5%
forming device.
58:59.700 --> 59:00.933 align:start position:10% line:84.66% size:72.5%
This is a forming device, but
59:00.933 --> 59:02.533 align:start position:10% line:84.66% size:80%
I'll talk more about this later.
59:02.533 --> 59:03.600 align:start position:10% line:84.66% size:77.5%
Then it would go to the cut and
59:03.600 --> 59:04.700 align:start position:10% line:84.66% size:72.5%
wrap machine, where the twist
59:04.700 --> 59:05.866 align:start position:10% line:84.66% size:75%
wrapper would be put on it, as
59:05.866 --> 59:08.466 align:start position:10% line:84.66% size:77.5%
the same time it was being cut.
59:08.466 --> 59:09.500 align:start position:10% line:84.66% size:77.5%
But I'll talk a little bit more
59:09.500 --> 59:10.600 align:start position:10% line:84.66% size:67.5%
about that in a little bit.
59:10.600 --> 59:12.033 align:start position:10% line:84.66% size:65%
So, pulling can be pulling
59:12.033 --> 59:13.400 align:start position:10% line:84.66% size:80%
between two people, extra points
59:13.400 --> 59:16.333 align:start position:10% line:84.66% size:42.5%
if you guess him.
59:16.333 --> 59:18.700 align:start position:10% line:84.66% size:67.5%
Noda-san pulling taffy with
59:18.700 --> 59:21.966 align:start position:10% line:84.66% size:62.5%
somebody else in the lab.
59:21.966 --> 59:24.166 align:start position:10% line:84.66% size:60%
Or pulling it on a hook.
59:24.166 --> 59:25.666 align:start position:10% line:84.66% size:77.5%
And he's amazing with the hook.
59:25.666 --> 59:27.066 align:start position:10% line:84.66% size:75%
I mean, you know, it's a hook,
59:27.066 --> 59:28.366 align:start position:10% line:84.66% size:72.5%
so it hangs off the wall like
59:28.366 --> 59:29.466 align:start position:10% line:84.66% size:12.5%
this.
59:29.466 --> 59:30.566 align:start position:10% line:84.66% size:72.5%
And he throws that candy slab
59:30.566 --> 59:31.900 align:start position:10% line:84.66% size:70%
and goes like this, and just
59:31.900 --> 59:33.033 align:start position:10% line:84.66% size:75%
pulls it, and throws it up and
59:33.033 --> 59:34.500 align:start position:10% line:84.66% size:22.5%
pulls it.
59:34.500 --> 59:35.400 align:start position:10% line:84.66% size:60%
He's got the right twist
59:35.400 --> 59:37.200 align:start position:10% line:84.66% size:40%
and hand motion.
59:37.200 --> 59:39.200 align:start position:10% line:84.66% size:67.5%
And Jeff and I are going...
59:39.200 --> 59:40.466 align:start position:10% line:84.66% size:25%
(laughter)
59:40.466 --> 59:43.566 align:start position:10% line:84.66% size:70%
And then it falls down here.
59:43.566 --> 59:45.866 align:start position:10% line:84.66% size:17.5%
Thanks.
59:45.866 --> 59:47.100 align:start position:10% line:84.66% size:60%
It is more fun that way.
59:47.100 --> 59:48.100 align:start position:10% line:84.66% size:70%
It's fun to watch him do it,
59:48.100 --> 59:49.333 align:start position:10% line:84.66% size:17.5%
though.
59:49.333 --> 59:50.533 align:start position:10% line:84.66% size:77.5%
And he really pulls it, so he's
59:50.533 --> 59:53.133 align:start position:10% line:84.66% size:77.5%
got it pulled down to here from
59:53.133 --> 59:55.500 align:start position:10% line:84.66% size:75%
up here, so he's got it six or
59:55.500 --> 59:57.833 align:start position:10% line:84.66% size:67.5%
seven feet pulled, and then
59:57.833 --> 59:59.500 align:start position:10% line:84.66% size:80%
twists it and ropes it back over
59:59.500 --> 01:00:02.000 align:start position:10% line:84.66% size:57.5%
and pull it down again.
01:00:02.000 --> 01:00:03.000 align:start position:10% line:84.66% size:77.5%
What we're doing is folding air
01:00:03.000 --> 01:00:04.333 align:start position:10% line:84.66% size:20%
into it.
01:00:04.333 --> 01:00:05.966 align:start position:10% line:84.66% size:65%
So it's a way of aerating,
01:00:05.966 --> 01:00:07.200 align:start position:10% line:84.66% size:77.5%
putting the air bubbles into it
01:00:07.200 --> 01:00:09.100 align:start position:10% line:84.66% size:77.5%
by folding, and re-folding, and
01:00:09.100 --> 01:00:11.000 align:start position:10% line:84.66% size:60%
folding, and re-folding.
01:00:11.000 --> 01:00:12.066 align:start position:10% line:84.66% size:75%
So make a surface and then put
01:00:12.066 --> 01:00:13.600 align:start position:10% line:84.66% size:32.5%
it back over.
01:00:13.600 --> 01:00:14.566 align:start position:10% line:84.66% size:65%
And as you do that, you're
01:00:14.566 --> 01:00:16.066 align:start position:10% line:84.66% size:60%
adding more air into it.
01:00:16.066 --> 01:00:17.700 align:start position:10% line:84.66% size:25%
We aerate.
01:00:17.700 --> 01:00:19.866 align:start position:10% line:84.66% size:75%
Lower the density of the taffy
01:00:19.866 --> 01:00:21.466 align:start position:10% line:84.66% size:27.5%
by pulling.
01:00:21.466 --> 01:00:23.000 align:start position:10% line:84.66% size:65%
This is a pulling machine.
01:00:23.000 --> 01:00:23.866 align:start position:10% line:84.66% size:80%
We have one of these in our lab,
01:00:23.866 --> 01:00:25.266 align:start position:10% line:84.66% size:20%
as well.
01:00:25.266 --> 01:00:27.133 align:start position:10% line:84.66% size:70%
It's an arm-breaking device.
01:00:27.133 --> 01:00:28.800 align:start position:10% line:84.66% size:72.5%
There's three rotating levers
01:00:28.800 --> 01:00:30.033 align:start position:10% line:84.66% size:77.5%
that go around on an axis, like
01:00:30.033 --> 01:00:31.500 align:start position:10% line:84.66% size:12.5%
this.
01:00:31.500 --> 01:00:33.466 align:start position:10% line:84.66% size:75%
And you're supposed to put the
01:00:33.466 --> 01:00:35.300 align:start position:10% line:84.66% size:72.5%
candy mass over it, get it to
01:00:35.300 --> 01:00:37.200 align:start position:10% line:84.66% size:52.5%
weave over like that.
01:00:37.200 --> 01:00:38.100 align:start position:10% line:84.66% size:72.5%
And it kind of weaves it like
01:00:38.100 --> 01:00:40.000 align:start position:10% line:84.66% size:40%
this, by itself.
01:00:40.000 --> 01:00:40.966 align:start position:10% line:84.66% size:77.5%
Of course, if you get your hand
01:00:40.966 --> 01:00:43.033 align:start position:10% line:84.66% size:60%
in there, it's not good.
01:00:43.033 --> 01:00:45.100 align:start position:10% line:84.66% size:77.5%
So this one, no self-respecting
01:00:45.100 --> 01:00:46.800 align:start position:10% line:84.66% size:57.5%
candy company would use
01:00:46.800 --> 01:00:50.000 align:start position:10% line:84.66% size:72.5%
something like this any more,
01:00:50.000 --> 01:00:51.366 align:start position:10% line:84.66% size:65%
because it's such a safety
01:00:51.366 --> 01:00:54.866 align:start position:10% line:84.66% size:17.5%
hazard.
01:00:54.866 --> 01:00:57.500 align:start position:10% line:84.66% size:52.5%
So they're either now
01:00:57.500 --> 01:00:58.900 align:start position:10% line:84.66% size:80%
horizontal, so the three pins go
01:00:58.900 --> 01:01:00.433 align:start position:10% line:84.66% size:22.5%
this way.
01:01:00.433 --> 01:01:01.600 align:start position:10% line:84.66% size:80%
And then it has a cover over it,
01:01:01.600 --> 01:01:03.100 align:start position:10% line:84.66% size:75%
so you can't turn it on unless
01:01:03.100 --> 01:01:05.033 align:start position:10% line:84.66% size:70%
your hands are out of there.
01:01:05.033 --> 01:01:06.500 align:start position:10% line:84.66% size:77.5%
There's a cover over it or they
01:01:06.500 --> 01:01:08.700 align:start position:10% line:84.66% size:57.5%
put a screen over that.
01:01:08.700 --> 01:01:10.000 align:start position:10% line:84.66% size:22.5%
Question?
01:01:10.000 --> 01:01:17.333 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:01:17.333 --> 01:01:18.500 align:start position:10% line:84.66% size:75%
Yeah, we still have one in our
01:01:18.500 --> 01:01:20.200 align:start position:10% line:84.66% size:22.5%
lab, too.
01:01:20.200 --> 01:01:21.933 align:start position:10% line:84.66% size:42.5%
I'm scared of it.
01:01:21.933 --> 01:01:23.000 align:start position:10% line:84.66% size:72.5%
I don't let my students touch
01:01:23.000 --> 01:01:24.333 align:start position:10% line:84.66% size:12.5%
that.
01:01:24.333 --> 01:01:25.433 align:start position:10% line:84.66% size:80%
We have one or two guys that can
01:01:25.433 --> 01:01:26.500 align:start position:10% line:84.66% size:15%
do it.
01:01:26.500 --> 01:01:27.633 align:start position:10% line:84.66% size:25%
That's it.
01:01:27.633 --> 01:01:28.666 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:01:28.666 --> 01:01:29.766 align:start position:10% line:84.66% size:35%
Good question.
01:01:29.766 --> 01:01:31.000 align:start position:10% line:84.66% size:75%
When do they put the faces on?
01:01:31.000 --> 01:01:32.600 align:start position:10% line:84.66% size:80%
There's a little guy with paint!
01:01:32.600 --> 01:01:34.700 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:01:34.700 --> 01:01:35.866 align:start position:10% line:84.66% size:52.5%
That's exactly right.
01:01:35.866 --> 01:01:36.833 align:start position:10% line:84.66% size:70%
They go all the way through.
01:01:36.833 --> 01:01:37.833 align:start position:10% line:84.66% size:57.5%
So how do they do that?
01:01:37.833 --> 01:01:38.866 align:start position:10% line:84.66% size:65%
I'll get to that in just a
01:01:38.866 --> 01:01:41.133 align:start position:10% line:84.66% size:17.5%
minute.
01:01:41.133 --> 01:01:42.433 align:start position:10% line:84.66% size:80%
So here's an electron microscope
01:01:42.433 --> 01:01:44.133 align:start position:10% line:84.66% size:37.5%
image of taffy.
01:01:44.133 --> 01:01:46.266 align:start position:10% line:84.66% size:72.5%
You can see the bubbles here,
01:01:46.266 --> 01:01:47.500 align:start position:10% line:84.66% size:62.5%
and that continuous candy
01:01:47.500 --> 01:01:48.566 align:start position:10% line:84.66% size:35%
matrix, again.
01:01:48.566 --> 01:01:49.666 align:start position:10% line:84.66% size:75%
It's an amorphous matrix, very
01:01:49.666 --> 01:01:51.500 align:start position:10% line:84.66% size:77.5%
similar now back to some of the
01:01:51.500 --> 01:01:53.300 align:start position:10% line:84.66% size:62.5%
marshmallow we looked at.
01:01:53.300 --> 01:01:54.566 align:start position:10% line:84.66% size:77.5%
And then again, the egg protein
01:01:54.566 --> 01:01:56.033 align:start position:10% line:84.66% size:72.5%
is there, holding the bubbles
01:01:56.033 --> 01:01:57.100 align:start position:10% line:84.66% size:22.5%
together.
01:01:57.100 --> 01:01:58.766 align:start position:10% line:84.66% size:80%
So, very similar to marshmallow.
01:01:58.766 --> 01:02:00.466 align:start position:10% line:84.66% size:62.5%
But not quite as aerated.
01:02:00.466 --> 01:02:01.866 align:start position:10% line:84.66% size:77.5%
And aerated in a different way,
01:02:01.866 --> 01:02:03.033 align:start position:10% line:84.66% size:20%
as well.
01:02:03.033 --> 01:02:05.066 align:start position:10% line:84.66% size:70%
Okay, so now, how do we make
01:02:05.066 --> 01:02:06.600 align:start position:10% line:84.66% size:52.5%
peanut butter kisses?
01:02:06.600 --> 01:02:08.066 align:start position:10% line:84.66% size:60%
This is exactly the same
01:02:08.066 --> 01:02:10.333 align:start position:10% line:84.66% size:72.5%
question as the pumpkin face.
01:02:10.333 --> 01:02:12.533 align:start position:10% line:84.66% size:72.5%
The pumpkin face as the black
01:02:12.533 --> 01:02:14.633 align:start position:10% line:84.66% size:77.5%
specks all the way through, the
01:02:14.633 --> 01:02:17.000 align:start position:10% line:84.66% size:80%
mouth, nose and two eyes that go
01:02:17.000 --> 01:02:19.833 align:start position:10% line:84.66% size:77.5%
all the way through that piece.
01:02:19.833 --> 01:02:21.300 align:start position:10% line:84.66% size:70%
And actually, your piece and
01:02:21.300 --> 01:02:22.500 align:start position:10% line:84.66% size:75%
your neighbor's piece probably
01:02:22.500 --> 01:02:24.933 align:start position:10% line:84.66% size:75%
came right off the same candy,
01:02:24.933 --> 01:02:26.433 align:start position:10% line:84.66% size:80%
and were cut so that it had that
01:02:26.433 --> 01:02:28.166 align:start position:10% line:84.66% size:50%
shape in the middle.
01:02:28.166 --> 01:02:29.433 align:start position:10% line:84.66% size:65%
And so these peanut butter
01:02:29.433 --> 01:02:31.000 align:start position:10% line:84.66% size:62.5%
kisses, which are another
01:02:31.000 --> 01:02:33.000 align:start position:10% line:84.66% size:70%
traditional Halloween candy,
01:02:33.000 --> 01:02:34.433 align:start position:10% line:84.66% size:80%
have a peanut butter center down
01:02:34.433 --> 01:02:35.933 align:start position:10% line:84.66% size:42.5%
the middle of it.
01:02:35.933 --> 01:02:39.366 align:start position:10% line:84.66% size:72.5%
It's made by taking the taffy
01:02:39.366 --> 01:02:41.066 align:start position:10% line:84.66% size:72.5%
and rolling the peanut butter
01:02:41.066 --> 01:02:42.433 align:start position:10% line:84.66% size:50%
center inside of it.
01:02:42.433 --> 01:02:44.700 align:start position:10% line:84.66% size:80%
So you can imagine taking a slab
01:02:44.700 --> 01:02:46.600 align:start position:10% line:84.66% size:75%
of taffy, smearing some peanut
01:02:46.600 --> 01:02:49.700 align:start position:10% line:84.66% size:77.5%
butter in the center of it, and
01:02:49.700 --> 01:02:52.433 align:start position:10% line:84.66% size:80%
then folding it over, like that.
01:02:52.433 --> 01:02:53.633 align:start position:10% line:84.66% size:65%
Then you've got a sausage,
01:02:53.633 --> 01:02:55.366 align:start position:10% line:84.66% size:15%
right?
01:02:55.366 --> 01:02:56.866 align:start position:10% line:84.66% size:72.5%
So you've got a big cylinder,
01:02:56.866 --> 01:02:58.366 align:start position:10% line:84.66% size:72.5%
a sausage, with peanut butter
01:02:58.366 --> 01:03:00.833 align:start position:10% line:84.66% size:35%
in the middle.
01:03:00.833 --> 01:03:02.666 align:start position:10% line:84.66% size:67.5%
Or if you're really clever,
01:03:02.666 --> 01:03:04.200 align:start position:10% line:84.66% size:75%
you can block different shapes
01:03:04.200 --> 01:03:05.266 align:start position:10% line:84.66% size:32.5%
inside there.
01:03:05.266 --> 01:03:06.933 align:start position:10% line:84.66% size:77.5%
You can put a black strip here,
01:03:06.933 --> 01:03:08.066 align:start position:10% line:84.66% size:70%
a black strip there, a black
01:03:08.066 --> 01:03:09.666 align:start position:10% line:84.66% size:70%
bloop here, and a black nose
01:03:09.666 --> 01:03:11.166 align:start position:10% line:84.66% size:72.5%
down the middle, and block it
01:03:11.166 --> 01:03:14.033 align:start position:10% line:84.66% size:77.5%
with orange, and make a sausage
01:03:14.033 --> 01:03:16.700 align:start position:10% line:84.66% size:72.5%
with a shape in the middle of
01:03:16.700 --> 01:03:19.333 align:start position:10% line:84.66% size:7.5%
it.
01:03:19.333 --> 01:03:20.500 align:start position:10% line:84.66% size:77.5%
Then you just take that sausage
01:03:20.500 --> 01:03:22.400 align:start position:10% line:84.66% size:40%
and pull it out.
01:03:22.400 --> 01:03:24.500 align:start position:10% line:84.66% size:72.5%
You turn it into a thin rope,
01:03:24.500 --> 01:03:25.666 align:start position:10% line:84.66% size:72.5%
that's about the size of your
01:03:25.666 --> 01:03:26.966 align:start position:10% line:84.66% size:15%
taffy.
01:03:26.966 --> 01:03:27.966 align:start position:10% line:84.66% size:67.5%
That's done on one of these
01:03:27.966 --> 01:03:29.500 align:start position:10% line:84.66% size:22.5%
machines.
01:03:29.500 --> 01:03:31.000 align:start position:10% line:84.66% size:60%
These are batch rollers.
01:03:31.000 --> 01:03:32.433 align:start position:10% line:84.66% size:70%
The big sausage would fit in
01:03:32.433 --> 01:03:33.566 align:start position:10% line:84.66% size:12.5%
here.
01:03:33.566 --> 01:03:34.566 align:start position:10% line:84.66% size:75%
These are tapered rollers that
01:03:34.566 --> 01:03:35.900 align:start position:10% line:84.66% size:77.5%
roll back and forth and squeeze
01:03:35.900 --> 01:03:37.800 align:start position:10% line:84.66% size:70%
out that sausage down into a
01:03:37.800 --> 01:03:39.533 align:start position:10% line:84.66% size:70%
skinny rope, like this, with
01:03:39.533 --> 01:03:41.400 align:start position:10% line:84.66% size:70%
peanut butter in the middle.
01:03:41.400 --> 01:03:42.900 align:start position:10% line:84.66% size:77.5%
I'm not a real good artist with
01:03:42.900 --> 01:03:46.500 align:start position:10% line:84.66% size:72.5%
my processing stuff here, but
01:03:46.500 --> 01:03:49.000 align:start position:10% line:84.66% size:70%
basically it's a skinny rope
01:03:49.000 --> 01:03:50.766 align:start position:10% line:84.66% size:77.5%
of the size of your taffy, with
01:03:50.766 --> 01:03:53.400 align:start position:10% line:84.66% size:72.5%
a strip of something down the
01:03:53.400 --> 01:03:54.633 align:start position:10% line:84.66% size:70%
middle, in this case, peanut
01:03:54.633 --> 01:03:56.066 align:start position:10% line:84.66% size:57.5%
butter down the middle.
01:03:56.066 --> 01:03:57.466 align:start position:10% line:84.66% size:65%
And that would get cut and
01:03:57.466 --> 01:03:58.666 align:start position:10% line:84.66% size:67.5%
wrapped in the cut and wrap
01:03:58.666 --> 01:04:00.300 align:start position:10% line:84.66% size:67.5%
machine as we've done other
01:04:00.300 --> 01:04:02.833 align:start position:10% line:84.66% size:32.5%
taffy before.
01:04:02.833 --> 01:04:03.966 align:start position:10% line:84.66% size:80%
That's how those centers get put
01:04:03.966 --> 01:04:05.766 align:start position:10% line:84.66% size:20%
into it.
01:04:05.766 --> 01:04:06.966 align:start position:10% line:84.66% size:70%
You can put almost any shape
01:04:06.966 --> 01:04:08.700 align:start position:10% line:84.66% size:80%
into it by cleverly blocking the
01:04:08.700 --> 01:04:11.266 align:start position:10% line:84.66% size:42.5%
different colors.
01:04:11.266 --> 01:04:12.400 align:start position:10% line:84.66% size:77.5%
If you go over to Babcock Hall,
01:04:12.400 --> 01:04:13.466 align:start position:10% line:84.66% size:72.5%
you can buy hard candy that's
01:04:13.466 --> 01:04:15.066 align:start position:10% line:84.66% size:72.5%
made in exactly the same way,
01:04:15.066 --> 01:04:16.266 align:start position:10% line:84.66% size:80%
with a running "W" in the middle
01:04:16.266 --> 01:04:18.200 align:start position:10% line:84.66% size:57.5%
of it, and "UW-Madison"
01:04:18.200 --> 01:04:20.500 align:start position:10% line:84.66% size:42.5%
underneath there.
01:04:20.500 --> 01:04:22.400 align:start position:10% line:84.66% size:60%
That's made by blocking.
01:04:22.400 --> 01:04:23.866 align:start position:10% line:84.66% size:80%
Imagine making a sausage of hard
01:04:23.866 --> 01:04:25.500 align:start position:10% line:84.66% size:80%
candy, with different stripes of
01:04:25.500 --> 01:04:27.966 align:start position:10% line:84.66% size:75%
colors that spell those words.
01:04:27.966 --> 01:04:29.866 align:start position:10% line:84.66% size:75%
That's what they do, so it's a
01:04:29.866 --> 01:04:31.566 align:start position:10% line:84.66% size:67.5%
very artistic craft type of
01:04:31.566 --> 01:04:34.300 align:start position:10% line:84.66% size:15%
thing.
01:04:34.300 --> 01:04:35.266 align:start position:10% line:84.66% size:70%
Then they take that sausage,
01:04:35.266 --> 01:04:36.133 align:start position:10% line:84.66% size:30%
pull it out.
01:04:36.133 --> 01:04:37.200 align:start position:10% line:84.66% size:72.5%
It's done in exactly the same
01:04:37.200 --> 01:04:38.400 align:start position:10% line:84.66% size:32.5%
process here.
01:04:38.400 --> 01:04:39.366 align:start position:10% line:84.66% size:67.5%
Then it goes into a forming
01:04:39.366 --> 01:04:40.400 align:start position:10% line:84.66% size:20%
machine.
01:04:40.400 --> 01:04:41.466 align:start position:10% line:84.66% size:72.5%
It's cut and wrapped the same
01:04:41.466 --> 01:04:42.566 align:start position:10% line:84.66% size:52.5%
way as taffy is done.
01:04:42.566 --> 01:04:43.700 align:start position:10% line:84.66% size:65%
So we can make hard candy.
01:04:43.700 --> 01:04:44.766 align:start position:10% line:84.66% size:70%
In fact, hard candy, we call
01:04:44.766 --> 01:04:46.400 align:start position:10% line:84.66% size:35%
that cut rock.
01:04:46.400 --> 01:04:47.500 align:start position:10% line:84.66% size:77.5%
I don't know if that term rings
01:04:47.500 --> 01:04:49.133 align:start position:10% line:84.66% size:80%
a bell, or not, but you can find
01:04:49.133 --> 01:04:51.266 align:start position:10% line:84.66% size:77.5%
cut rock with flags inside, and
01:04:51.266 --> 01:04:52.766 align:start position:10% line:84.66% size:75%
roses inside, and all kinds of
01:04:52.766 --> 01:04:54.100 align:start position:10% line:84.66% size:40%
shapes in there.
01:04:54.100 --> 01:04:55.533 align:start position:10% line:84.66% size:75%
When we teach our class in the
01:04:55.533 --> 01:04:57.066 align:start position:10% line:84.66% size:70%
summertime, what did we make
01:04:57.066 --> 01:04:58.333 align:start position:10% line:84.66% size:40%
last year, Jeff?
01:04:58.333 --> 01:05:00.533 align:start position:10% line:84.66% size:35%
We made flags?
01:05:00.533 --> 01:05:01.833 align:start position:10% line:84.66% size:47.5%
Butterflies, sorry.
01:05:01.833 --> 01:05:02.866 align:start position:10% line:84.66% size:80%
So every year, they do something
01:05:02.866 --> 01:05:04.000 align:start position:10% line:84.66% size:25%
different.
01:05:04.000 --> 01:05:05.200 align:start position:10% line:84.66% size:67.5%
Some craftsmen from Chicago
01:05:05.200 --> 01:05:06.766 align:start position:10% line:84.66% size:72.5%
come up and do our hard candy
01:05:06.766 --> 01:05:08.366 align:start position:10% line:84.66% size:22.5%
cut rock.
01:05:08.366 --> 01:05:09.766 align:start position:10% line:84.66% size:65%
And this year, they made a
01:05:09.766 --> 01:05:11.000 align:start position:10% line:84.66% size:25%
butterfly.
01:05:11.000 --> 01:05:12.000 align:start position:10% line:84.66% size:70%
Last year, they made crossed
01:05:12.000 --> 01:05:13.633 align:start position:10% line:84.66% size:37.5%
American flags.
01:05:13.633 --> 01:05:16.066 align:start position:10% line:84.66% size:80%
Then the rose is really popular.
01:05:16.066 --> 01:05:17.966 align:start position:10% line:84.66% size:70%
They can do almost anything.
01:05:17.966 --> 01:05:19.533 align:start position:10% line:84.66% size:72.5%
So when you buy taffy, it can
01:05:19.533 --> 01:05:21.566 align:start position:10% line:84.66% size:77.5%
have just a simple shape inside
01:05:21.566 --> 01:05:22.766 align:start position:10% line:84.66% size:77.5%
there, or it can have a pumpkin
01:05:22.766 --> 01:05:23.900 align:start position:10% line:84.66% size:12.5%
face.
01:05:23.900 --> 01:05:24.866 align:start position:10% line:84.66% size:77.5%
You can make all kinds of faces
01:05:24.866 --> 01:05:25.933 align:start position:10% line:84.66% size:72.5%
by appropriately blocking the
01:05:25.933 --> 01:05:27.200 align:start position:10% line:84.66% size:80%
color and then pulling it into a
01:05:27.200 --> 01:05:28.933 align:start position:10% line:84.66% size:12.5%
rope.
01:05:28.933 --> 01:05:30.933 align:start position:10% line:84.66% size:70%
Okay, so now the last candy.
01:05:30.933 --> 01:05:32.000 align:start position:10% line:84.66% size:27.5%
Candy corn.
01:05:32.000 --> 01:05:33.533 align:start position:10% line:84.66% size:70%
And it's demo time, as well.
01:05:33.533 --> 01:05:34.800 align:start position:10% line:84.66% size:67.5%
Candy corn is called mallow
01:05:34.800 --> 01:05:36.200 align:start position:10% line:84.66% size:52.5%
cream, because it's a
01:05:36.200 --> 01:05:37.400 align:start position:10% line:84.66% size:60%
combination of cream and
01:05:37.400 --> 01:05:39.133 align:start position:10% line:84.66% size:30%
marshmallow.
01:05:39.133 --> 01:05:40.266 align:start position:10% line:84.66% size:80%
We don't call it marshmallow, we
01:05:40.266 --> 01:05:41.800 align:start position:10% line:84.66% size:37.5%
call it frappe.
01:05:41.800 --> 01:05:43.333 align:start position:10% line:84.66% size:45%
It's a fancy term.
01:05:43.333 --> 01:05:44.666 align:start position:10% line:84.66% size:67.5%
And this is frappe, so it's
01:05:44.666 --> 01:05:46.700 align:start position:10% line:84.66% size:32.5%
really light.
01:05:46.700 --> 01:05:48.333 align:start position:10% line:84.66% size:80%
But it's basically a marshmallow
01:05:48.333 --> 01:05:49.300 align:start position:10% line:84.66% size:20%
that's--
01:05:49.300 --> 01:05:50.500 align:start position:10% line:84.66% size:42.5%
Don't eat it yet!
01:05:50.500 --> 01:05:51.700 align:start position:10% line:84.66% size:60%
The sign's not up there!
01:05:51.700 --> 01:05:54.933 align:start position:10% line:84.66% size:25%
(laughter)
01:05:54.933 --> 01:05:56.300 align:start position:10% line:84.66% size:72.5%
So this is frappe, and I will
01:05:56.300 --> 01:05:58.433 align:start position:10% line:84.66% size:42.5%
pass this around.
01:05:58.433 --> 01:05:59.666 align:start position:10% line:84.66% size:72.5%
You're welcome to open it and
01:05:59.666 --> 01:06:01.200 align:start position:10% line:84.66% size:72.5%
poke at it, but don't eat it,
01:06:01.200 --> 01:06:02.466 align:start position:10% line:84.66% size:77.5%
because somebody else has poked
01:06:02.466 --> 01:06:03.566 align:start position:10% line:84.66% size:70%
it before you, and you don't
01:06:03.566 --> 01:06:06.700 align:start position:10% line:84.66% size:77.5%
know where their finger's been.
01:06:06.700 --> 01:06:08.433 align:start position:10% line:84.66% size:80%
So, you can poke it, but as soon
01:06:08.433 --> 01:06:09.533 align:start position:10% line:84.66% size:52.5%
as somebody pokes it,
01:06:09.533 --> 01:06:10.900 align:start position:10% line:84.66% size:60%
it's no longer sanitary,
01:06:10.900 --> 01:06:12.333 align:start position:10% line:84.66% size:40%
so don't eat it.
01:06:12.333 --> 01:06:14.266 align:start position:10% line:84.66% size:75%
But it's basically marshmallow
01:06:14.266 --> 01:06:15.800 align:start position:10% line:84.66% size:75%
that's stabilized, what did we
01:06:15.800 --> 01:06:17.833 align:start position:10% line:84.66% size:30%
put in here?
01:06:17.833 --> 01:06:20.433 align:start position:10% line:84.66% size:77.5%
Oh, this was ready-made frappe.
01:06:20.433 --> 01:06:21.566 align:start position:10% line:84.66% size:62.5%
I think it was either soy
01:06:21.566 --> 01:06:22.933 align:start position:10% line:84.66% size:77.5%
protein or a combination of soy
01:06:22.933 --> 01:06:25.666 align:start position:10% line:84.66% size:50%
protein and gelatin.
01:06:25.666 --> 01:06:26.866 align:start position:10% line:84.66% size:80%
The second ingredient for making
01:06:26.866 --> 01:06:28.766 align:start position:10% line:84.66% size:55%
candy corn is fondant.
01:06:28.766 --> 01:06:30.166 align:start position:10% line:84.66% size:52.5%
This is just a highly
01:06:30.166 --> 01:06:31.800 align:start position:10% line:84.66% size:65%
crystallized sugar matrix.
01:06:31.800 --> 01:06:33.433 align:start position:10% line:84.66% size:80%
We use it to make creams, things
01:06:33.433 --> 01:06:34.833 align:start position:10% line:84.66% size:62.5%
like the center of a York
01:06:34.833 --> 01:06:36.400 align:start position:10% line:84.66% size:42.5%
peppermint patty.
01:06:36.400 --> 01:06:37.800 align:start position:10% line:84.66% size:77.5%
Raspberry creams in a chocolate
01:06:37.800 --> 01:06:39.500 align:start position:10% line:84.66% size:70%
coated surface would be made
01:06:39.500 --> 01:06:42.000 align:start position:10% line:84.66% size:32.5%
with fondant.
01:06:42.000 --> 01:06:43.533 align:start position:10% line:84.66% size:52.5%
But this is the base.
01:06:43.533 --> 01:06:46.533 align:start position:10% line:84.66% size:80%
We'd also use it to grain fudge.
01:06:46.533 --> 01:06:48.166 align:start position:10% line:84.66% size:72.5%
So if you're at a fudge shop,
01:06:48.166 --> 01:06:50.000 align:start position:10% line:84.66% size:72.5%
often you would just throw in
01:06:50.000 --> 01:06:50.900 align:start position:10% line:84.66% size:77.5%
some of this and it would grain
01:06:50.900 --> 01:06:51.866 align:start position:10% line:84.66% size:7.5%
it.
01:06:51.866 --> 01:06:52.933 align:start position:10% line:84.66% size:70%
You wouldn't have to mix it.
01:06:52.933 --> 01:06:54.033 align:start position:10% line:84.66% size:80%
You just throw in fondant and it
01:06:54.033 --> 01:06:56.333 align:start position:10% line:84.66% size:60%
seeds for crystallinity.
01:06:56.333 --> 01:06:57.566 align:start position:10% line:84.66% size:77.5%
You're welcome to poke at this,
01:06:57.566 --> 01:06:58.566 align:start position:10% line:84.66% size:75%
too, and play with it a little
01:06:58.566 --> 01:06:59.800 align:start position:10% line:84.66% size:10%
bit.
01:06:59.800 --> 01:07:02.500 align:start position:10% line:84.66% size:72.5%
It's an interesting material.
01:07:02.500 --> 01:07:03.566 align:start position:10% line:84.66% size:75%
Oh yeah, what is the flavor of
01:07:03.566 --> 01:07:04.933 align:start position:10% line:84.66% size:27.5%
candy corn?
01:07:04.933 --> 01:07:05.933 align:start position:10% line:84.66% size:80%
Don't answer that, I'll tell you
01:07:05.933 --> 01:07:07.966 align:start position:10% line:84.66% size:27.5%
at the end.
01:07:07.966 --> 01:07:09.433 align:start position:10% line:84.66% size:75%
Here's the ingredient list for
01:07:09.433 --> 01:07:11.600 align:start position:10% line:84.66% size:27.5%
candy corn.
01:07:11.600 --> 01:07:12.866 align:start position:10% line:84.66% size:67.5%
There's sugar and then corn
01:07:12.866 --> 01:07:14.433 align:start position:10% line:84.66% size:15%
syrup.
01:07:14.433 --> 01:07:15.500 align:start position:10% line:84.66% size:32.5%
So what else?
01:07:15.500 --> 01:07:16.500 align:start position:10% line:84.66% size:27.5%
It's candy.
01:07:16.500 --> 01:07:17.766 align:start position:10% line:84.66% size:47.5%
It's a sugar candy.
01:07:17.766 --> 01:07:18.900 align:start position:10% line:84.66% size:80%
But sugar comes first, then corn
01:07:18.900 --> 01:07:20.000 align:start position:10% line:84.66% size:77.5%
syrup, so you suspect that it's
01:07:20.000 --> 01:07:21.200 align:start position:10% line:84.66% size:20%
grained.
01:07:21.200 --> 01:07:22.366 align:start position:10% line:84.66% size:77.5%
Not surprisingly, because we're
01:07:22.366 --> 01:07:23.533 align:start position:10% line:84.66% size:80%
going to use fondant as our base
01:07:23.533 --> 01:07:25.600 align:start position:10% line:84.66% size:55%
for making candy corn.
01:07:25.600 --> 01:07:27.200 align:start position:10% line:84.66% size:80%
Fondant is about 50% crystalline
01:07:27.200 --> 01:07:29.200 align:start position:10% line:84.66% size:15%
sugar.
01:07:29.200 --> 01:07:30.166 align:start position:10% line:84.66% size:67.5%
We're going to keep some of
01:07:30.166 --> 01:07:31.866 align:start position:10% line:84.66% size:75%
those crystals there, as well.
01:07:31.866 --> 01:07:32.700 align:start position:10% line:84.66% size:45%
Then there's salt.
01:07:32.700 --> 01:07:34.600 align:start position:10% line:84.66% size:75%
Honey, that's a flavor, right?
01:07:34.600 --> 01:07:35.600 align:start position:10% line:84.66% size:45%
But that's not the
01:07:35.600 --> 01:07:36.666 align:start position:10% line:84.66% size:55%
characteristic flavor.
01:07:36.666 --> 01:07:37.800 align:start position:10% line:84.66% size:72.5%
Nobody would've said honey as
01:07:37.800 --> 01:07:39.433 align:start position:10% line:84.66% size:62.5%
the flavor of candy corn,
01:07:39.433 --> 01:07:40.400 align:start position:10% line:84.66% size:55%
because that's not the
01:07:40.400 --> 01:07:41.500 align:start position:10% line:84.66% size:55%
characteristic flavor.
01:07:41.500 --> 01:07:43.033 align:start position:10% line:84.66% size:70%
Soy protein, gelatin, again.
01:07:43.033 --> 01:07:44.900 align:start position:10% line:84.66% size:60%
So that's in the frappe.
01:07:44.900 --> 01:07:46.100 align:start position:10% line:84.66% size:62.5%
That's a marshmallow held
01:07:46.100 --> 01:07:47.500 align:start position:10% line:84.66% size:62.5%
together in the same way,
01:07:47.500 --> 01:07:48.866 align:start position:10% line:84.66% size:60%
by protein, the same way
01:07:48.866 --> 01:07:50.966 align:start position:10% line:84.66% size:37.5%
marshmallow is.
01:07:50.966 --> 01:07:52.500 align:start position:10% line:84.66% size:65%
Ooh, confectioner's glaze.
01:07:52.500 --> 01:07:55.833 align:start position:10% line:84.66% size:67.5%
That's an interesting term.
01:07:55.833 --> 01:07:57.066 align:start position:10% line:84.66% size:57.5%
Dextrose is just sugar.
01:07:57.066 --> 01:07:58.300 align:start position:10% line:84.66% size:65%
There's artificial flavor.
01:07:58.300 --> 01:07:59.600 align:start position:10% line:84.66% size:72.5%
Titanium dioxide is what puts
01:07:59.600 --> 01:08:01.666 align:start position:10% line:84.66% size:70%
the white on the color here.
01:08:01.666 --> 01:08:03.400 align:start position:10% line:84.66% size:75%
So it's a natural mineral that
01:08:03.400 --> 01:08:05.133 align:start position:10% line:84.66% size:72.5%
is allowed at small levels in
01:08:05.133 --> 01:08:06.300 align:start position:10% line:84.66% size:15%
foods.
01:08:06.300 --> 01:08:07.366 align:start position:10% line:84.66% size:67.5%
It gives a very white color
01:08:07.366 --> 01:08:09.033 align:start position:10% line:84.66% size:62.5%
because of its particles.
01:08:09.033 --> 01:08:10.900 align:start position:10% line:84.66% size:72.5%
Then other artificial colors.
01:08:10.900 --> 01:08:12.066 align:start position:10% line:84.66% size:75%
We're going to make candy corn
01:08:12.066 --> 01:08:13.033 align:start position:10% line:84.66% size:47.5%
here in just a bit.
01:08:13.033 --> 01:08:14.000 align:start position:10% line:84.66% size:72.5%
But we have a different color
01:08:14.000 --> 01:08:16.233 align:start position:10% line:84.66% size:37.5%
for the orange.
01:08:16.233 --> 01:08:17.800 align:start position:10% line:84.66% size:72.5%
In tribute of Wisconsin being
01:08:17.800 --> 01:08:19.533 align:start position:10% line:84.66% size:75%
the cheese state, we've made a
01:08:19.533 --> 01:08:24.733 align:start position:10% line:84.66% size:47.5%
nacho cheese color.
01:08:24.733 --> 01:08:26.366 align:start position:10% line:84.66% size:77.5%
So to make candy corn, first we
01:08:26.366 --> 01:08:28.666 align:start position:10% line:84.66% size:60%
make fondant and frappe.
01:08:28.666 --> 01:08:30.366 align:start position:10% line:84.66% size:77.5%
That's what I'm passing around.
01:08:30.366 --> 01:08:31.600 align:start position:10% line:84.66% size:72.5%
We happen to have supplies of
01:08:31.600 --> 01:08:32.933 align:start position:10% line:84.66% size:12.5%
this.
01:08:32.933 --> 01:08:34.100 align:start position:10% line:84.66% size:70%
We get fondant in a 40-pound
01:08:34.100 --> 01:08:35.533 align:start position:10% line:84.66% size:12.5%
cube.
01:08:35.533 --> 01:08:36.933 align:start position:10% line:84.66% size:65%
So somebody else makes it.
01:08:36.933 --> 01:08:37.933 align:start position:10% line:84.66% size:37.5%
We just buy it.
01:08:37.933 --> 01:08:39.033 align:start position:10% line:84.66% size:77.5%
We don't buy it, we just get it
01:08:39.033 --> 01:08:40.166 align:start position:10% line:84.66% size:25%
from them.
01:08:40.166 --> 01:08:41.366 align:start position:10% line:84.66% size:77.5%
They give us a 40-pound cube of
01:08:41.366 --> 01:08:42.666 align:start position:10% line:84.66% size:7.5%
it.
01:08:42.666 --> 01:08:44.000 align:start position:10% line:84.66% size:77.5%
This frappe is a Fondax type of
01:08:44.000 --> 01:08:45.533 align:start position:10% line:84.66% size:17.5%
frappe.
01:08:45.533 --> 01:08:46.866 align:start position:10% line:84.66% size:80%
Companies send us stuff, because
01:08:46.866 --> 01:08:50.033 align:start position:10% line:84.66% size:60%
we do it in our classes.
01:08:50.033 --> 01:08:51.533 align:start position:10% line:84.66% size:77.5%
So we warm the fondant and thin
01:08:51.533 --> 01:08:53.366 align:start position:10% line:84.66% size:55%
it with a "bob" syrup.
01:08:53.366 --> 01:08:54.933 align:start position:10% line:84.66% size:75%
Bob is just a sugar syrup made
01:08:54.933 --> 01:08:57.166 align:start position:10% line:84.66% size:60%
of sugar and corn syrup.
01:08:57.166 --> 01:08:59.300 align:start position:10% line:84.66% size:77.5%
And it just dilutes the fondant
01:08:59.300 --> 01:09:01.600 align:start position:10% line:84.66% size:72.5%
to soften it up a little bit.
01:09:01.600 --> 01:09:03.033 align:start position:10% line:84.66% size:70%
So what we have going in our
01:09:03.033 --> 01:09:04.500 align:start position:10% line:84.66% size:65%
skillets over here is some
01:09:04.500 --> 01:09:06.600 align:start position:10% line:84.66% size:15%
cream.
01:09:06.600 --> 01:09:07.666 align:start position:10% line:84.66% size:70%
That's where we've added the
01:09:07.666 --> 01:09:08.533 align:start position:10% line:84.66% size:20%
fondant.
01:09:08.533 --> 01:09:09.500 align:start position:10% line:84.66% size:80%
We've thinned it with bob syrup.
01:09:09.500 --> 01:09:10.933 align:start position:10% line:84.66% size:67.5%
We folded in the frappe and
01:09:10.933 --> 01:09:12.233 align:start position:10% line:84.66% size:77.5%
added the colors and flavors at
01:09:12.233 --> 01:09:14.033 align:start position:10% line:84.66% size:35%
the same time.
01:09:14.033 --> 01:09:15.033 align:start position:10% line:84.66% size:75%
Then what we're going to do is
01:09:15.033 --> 01:09:17.600 align:start position:10% line:84.66% size:72.5%
deposit it into a starch mold
01:09:17.600 --> 01:09:19.033 align:start position:10% line:84.66% size:77.5%
and allow it to set over night.
01:09:19.033 --> 01:09:23.100 align:start position:10% line:84.66% size:37.5%
So let's do it.
01:09:23.100 --> 01:09:25.000 align:start position:10% line:84.66% size:80%
So my team here is going to make
01:09:25.000 --> 01:09:32.533 align:start position:10% line:84.66% size:27.5%
candy corn.
01:09:32.533 --> 01:09:34.300 align:start position:10% line:84.66% size:62.5%
We'll see how this works.
01:09:34.300 --> 01:09:35.733 align:start position:10% line:84.66% size:65%
We did it in candy class a
01:09:35.733 --> 01:09:39.166 align:start position:10% line:84.66% size:42.5%
couple weeks ago.
01:09:39.166 --> 01:09:41.300 align:start position:10% line:84.66% size:75%
And it was a marginal success.
01:09:41.300 --> 01:09:45.366 align:start position:10% line:84.66% size:25%
(laughter)
01:09:45.366 --> 01:09:47.800 align:start position:10% line:84.66% size:75%
So what we have here is a tray
01:09:47.800 --> 01:09:49.733 align:start position:10% line:84.66% size:52.5%
that looks like this.
01:09:49.733 --> 01:09:51.033 align:start position:10% line:84.66% size:72.5%
This is called a starch tray,
01:09:51.033 --> 01:09:52.233 align:start position:10% line:84.66% size:42.5%
not surprisingly.
01:09:52.233 --> 01:09:53.300 align:start position:10% line:84.66% size:77.5%
This is the industrial size, as
01:09:53.300 --> 01:09:54.433 align:start position:10% line:84.66% size:12.5%
well.
01:09:54.433 --> 01:09:56.233 align:start position:10% line:84.66% size:75%
So the smallest size, the only
01:09:56.233 --> 01:09:59.000 align:start position:10% line:84.66% size:70%
size is the commercial size.
01:09:59.000 --> 01:10:02.500 align:start position:10% line:84.66% size:72.5%
We're going to fill this with
01:10:02.500 --> 01:10:04.033 align:start position:10% line:84.66% size:80%
corn starch, and level that corn
01:10:04.033 --> 01:10:05.666 align:start position:10% line:84.66% size:27.5%
starch off.
01:10:05.666 --> 01:10:06.600 align:start position:10% line:84.66% size:72.5%
I don't know how well you can
01:10:06.600 --> 01:10:07.733 align:start position:10% line:84.66% size:22.5%
see that.
01:10:07.733 --> 01:10:08.933 align:start position:10% line:84.66% size:70%
We filled this with a bed of
01:10:08.933 --> 01:10:10.033 align:start position:10% line:84.66% size:30%
corn starch.
01:10:10.033 --> 01:10:12.500 align:start position:10% line:84.66% size:75%
Corn starch, the white powder.
01:10:12.500 --> 01:10:14.033 align:start position:10% line:84.66% size:42.5%
Just corn starch.
01:10:14.033 --> 01:10:15.433 align:start position:10% line:84.66% size:60%
And then leveled it off.
01:10:15.433 --> 01:10:16.666 align:start position:10% line:84.66% size:75%
What we're going to do is make
01:10:16.666 --> 01:10:17.866 align:start position:10% line:84.66% size:75%
holes in it, depression in it,
01:10:17.866 --> 01:10:19.033 align:start position:10% line:84.66% size:75%
and then fill those holes with
01:10:19.033 --> 01:10:21.100 align:start position:10% line:84.66% size:15%
cream.
01:10:21.100 --> 01:10:22.100 align:start position:10% line:84.66% size:77.5%
Of course, we want to make sure
01:10:22.100 --> 01:10:23.500 align:start position:10% line:84.66% size:77.5%
the holes have the right shape.
01:10:23.500 --> 01:10:24.866 align:start position:10% line:84.66% size:70%
So you know, Jelly Belly has
01:10:24.866 --> 01:10:26.300 align:start position:10% line:84.66% size:77.5%
been making candy corn for over
01:10:26.300 --> 01:10:29.033 align:start position:10% line:84.66% size:25%
100 years.
01:10:29.033 --> 01:10:30.666 align:start position:10% line:84.66% size:80%
Jelly Belly was one of the first
01:10:30.666 --> 01:10:34.233 align:start position:10% line:84.66% size:72.5%
companies to make candy corn.
01:10:34.233 --> 01:10:35.533 align:start position:10% line:84.66% size:77.5%
So it's simply, take this print
01:10:35.533 --> 01:10:37.500 align:start position:10% line:84.66% size:80%
board and make a depression into
01:10:37.500 --> 01:10:39.300 align:start position:10% line:84.66% size:40%
the corn starch.
01:10:39.300 --> 01:10:40.666 align:start position:10% line:84.66% size:80%
The corn starch has a little bit
01:10:40.666 --> 01:10:41.933 align:start position:10% line:84.66% size:75%
of mineral oil added to it, so
01:10:41.933 --> 01:10:43.300 align:start position:10% line:84.66% size:47.5%
it holds the shape.
01:10:43.300 --> 01:10:44.866 align:start position:10% line:84.66% size:70%
It doesn't just flow across.
01:10:44.866 --> 01:10:46.300 align:start position:10% line:84.66% size:65%
So it's simply a matter of
01:10:46.300 --> 01:10:48.733 align:start position:10% line:84.66% size:22.5%
pressing.
01:10:48.733 --> 01:10:50.500 align:start position:10% line:84.66% size:50%
And this is all done
01:10:50.500 --> 01:10:52.533 align:start position:10% line:84.66% size:77.5%
mechanically by a starch mogul,
01:10:52.533 --> 01:10:54.600 align:start position:10% line:84.66% size:80%
which I'll get into in a second.
01:10:54.600 --> 01:10:57.033 align:start position:10% line:84.66% size:77.5%
And basically just making a row
01:10:57.033 --> 01:10:58.533 align:start position:10% line:84.66% size:65%
of depressions in the corn
01:10:58.533 --> 01:11:00.800 align:start position:10% line:84.66% size:80%
starch that is where we're going
01:11:00.800 --> 01:11:10.533 align:start position:10% line:84.66% size:52.5%
to deposit the cream.
01:11:10.533 --> 01:11:11.733 align:start position:10% line:84.66% size:77.5%
I just want to make enough rows
01:11:11.733 --> 01:11:13.033 align:start position:10% line:84.66% size:72.5%
here that we can show you how
01:11:13.033 --> 01:11:19.033 align:start position:10% line:84.66% size:25%
it's done.
01:11:19.033 --> 01:11:20.100 align:start position:10% line:84.66% size:75%
Okay, so it would be done like
01:11:20.100 --> 01:11:21.233 align:start position:10% line:84.66% size:12.5%
that.
01:11:21.233 --> 01:11:22.366 align:start position:10% line:84.66% size:72.5%
However, commercially, all of
01:11:22.366 --> 01:11:23.533 align:start position:10% line:84.66% size:75%
these would be put on a single
01:11:23.533 --> 01:11:25.300 align:start position:10% line:84.66% size:15%
board.
01:11:25.300 --> 01:11:27.433 align:start position:10% line:84.66% size:65%
These would be stacked up,
01:11:27.433 --> 01:11:29.033 align:start position:10% line:84.66% size:60%
screwed down on a board.
01:11:29.033 --> 01:11:31.000 align:start position:10% line:84.66% size:70%
And in one big machine, this
01:11:31.000 --> 01:11:32.300 align:start position:10% line:84.66% size:77.5%
thing would come along and make
01:11:32.300 --> 01:11:34.033 align:start position:10% line:84.66% size:67.5%
all the depressions in that
01:11:34.033 --> 01:11:36.100 align:start position:10% line:84.66% size:32.5%
single board.
01:11:36.100 --> 01:11:37.433 align:start position:10% line:84.66% size:72.5%
Then this board would ratchet
01:11:37.433 --> 01:11:39.033 align:start position:10% line:84.66% size:72.5%
over to the next level in the
01:11:39.033 --> 01:11:40.166 align:start position:10% line:84.66% size:67.5%
conveyor, and another board
01:11:40.166 --> 01:11:41.300 align:start position:10% line:84.66% size:52.5%
would take its place.
01:11:41.300 --> 01:11:42.366 align:start position:10% line:84.66% size:80%
That print board would come down
01:11:42.366 --> 01:11:43.600 align:start position:10% line:84.66% size:52.5%
and make another one.
01:11:43.600 --> 01:11:44.800 align:start position:10% line:84.66% size:77.5%
The next one in the line is the
01:11:44.800 --> 01:11:47.033 align:start position:10% line:84.66% size:27.5%
depositors.
01:11:47.033 --> 01:11:48.600 align:start position:10% line:84.66% size:70%
And here are our depositors.
01:11:48.600 --> 01:11:51.233 align:start position:10% line:84.66% size:37.5%
You guys ready?
01:11:51.233 --> 01:11:52.600 align:start position:10% line:84.66% size:72.5%
So what happens with the corn
01:11:52.600 --> 01:11:54.933 align:start position:10% line:84.66% size:17.5%
starch?
01:11:54.933 --> 01:11:56.733 align:start position:10% line:84.66% size:80%
The corn starch, when we deposit
01:11:56.733 --> 01:11:58.300 align:start position:10% line:84.66% size:77.5%
the candies in here, like we're
01:11:58.300 --> 01:12:02.300 align:start position:10% line:84.66% size:77.5%
going to see that taking place,
01:12:02.300 --> 01:12:04.733 align:start position:10% line:84.66% size:72.5%
then these starch boards with
01:12:04.733 --> 01:12:06.100 align:start position:10% line:84.66% size:67.5%
the candy centers in there,
01:12:06.100 --> 01:12:08.033 align:start position:10% line:84.66% size:72.5%
go overnight in the warm room
01:12:08.033 --> 01:12:09.433 align:start position:10% line:84.66% size:77.5%
and get held to allow the cream
01:12:09.433 --> 01:12:11.166 align:start position:10% line:84.66% size:17.5%
to set.
01:12:11.166 --> 01:12:12.533 align:start position:10% line:84.66% size:77.5%
It dries out a little bit, too,
01:12:12.533 --> 01:12:14.433 align:start position:10% line:84.66% size:75%
because the water in the cream
01:12:14.433 --> 01:12:16.233 align:start position:10% line:84.66% size:67.5%
penetrates into the starch.
01:12:16.233 --> 01:12:17.233 align:start position:10% line:84.66% size:55%
Starch is a good water
01:12:17.233 --> 01:12:18.800 align:start position:10% line:84.66% size:45%
absorption device.
01:12:18.800 --> 01:12:20.100 align:start position:10% line:84.66% size:80%
So it picks up some of the water
01:12:20.100 --> 01:12:21.233 align:start position:10% line:84.66% size:55%
out of the candy corn.
01:12:21.233 --> 01:12:23.033 align:start position:10% line:84.66% size:60%
It helps it set and dry.
01:12:23.033 --> 01:12:24.233 align:start position:10% line:84.66% size:80%
Then the next day, we would take
01:12:24.233 --> 01:12:25.933 align:start position:10% line:84.66% size:27.5%
this board.
01:12:25.933 --> 01:12:27.600 align:start position:10% line:84.66% size:80%
Actually, we put this board back
01:12:27.600 --> 01:12:29.166 align:start position:10% line:84.66% size:55%
onto the starch mogul.
01:12:29.166 --> 01:12:30.300 align:start position:10% line:84.66% size:70%
On the front end, the starch
01:12:30.300 --> 01:12:32.100 align:start position:10% line:84.66% size:72.5%
mogul would carry it through.
01:12:32.100 --> 01:12:33.300 align:start position:10% line:84.66% size:77.5%
An arm would take it up, tip it
01:12:33.300 --> 01:12:34.533 align:start position:10% line:84.66% size:62.5%
over, shake it out onto a
01:12:34.533 --> 01:12:36.366 align:start position:10% line:84.66% size:17.5%
screen.
01:12:36.366 --> 01:12:37.600 align:start position:10% line:84.66% size:57.5%
The candy corn would be
01:12:37.600 --> 01:12:38.733 align:start position:10% line:84.66% size:60%
collected on the screen.
01:12:38.733 --> 01:12:40.100 align:start position:10% line:84.66% size:70%
The starch would to through.
01:12:40.100 --> 01:12:41.033 align:start position:10% line:84.66% size:70%
The starch would get carried
01:12:41.033 --> 01:12:42.866 align:start position:10% line:84.66% size:45%
over into a dryer.
01:12:42.866 --> 01:12:44.600 align:start position:10% line:84.66% size:80%
First it would be sieved to make
01:12:44.600 --> 01:12:45.800 align:start position:10% line:84.66% size:77.5%
sure there were no bits left in
01:12:45.800 --> 01:12:46.866 align:start position:10% line:84.66% size:15%
there.
01:12:46.866 --> 01:12:48.033 align:start position:10% line:84.66% size:80%
Then it would go into a dryer to
01:12:48.033 --> 01:12:49.100 align:start position:10% line:84.66% size:72.5%
take the water that just came
01:12:49.100 --> 01:12:50.800 align:start position:10% line:84.66% size:75%
out of the candy corn into it.
01:12:50.800 --> 01:12:52.233 align:start position:10% line:84.66% size:72.5%
Then it goes into a dryer and
01:12:52.233 --> 01:12:54.233 align:start position:10% line:84.66% size:77.5%
back into the other side of the
01:12:54.233 --> 01:12:55.733 align:start position:10% line:84.66% size:70%
starch mogul, and used over.
01:12:55.733 --> 01:12:57.866 align:start position:10% line:84.66% size:52.5%
(loud crashing noise)
01:12:57.866 --> 01:12:59.100 align:start position:10% line:84.66% size:25%
It's okay.
01:12:59.100 --> 01:13:01.166 align:start position:10% line:84.66% size:25%
(laughter)
01:13:01.166 --> 01:13:05.233 align:start position:10% line:84.66% size:25%
I love it!
01:13:05.233 --> 01:13:07.600 align:start position:10% line:84.66% size:80%
Yeah, my students don't like it,
01:13:07.600 --> 01:13:11.666 align:start position:10% line:84.66% size:67.5%
but there is nothing wrong.
01:13:11.666 --> 01:13:14.033 align:start position:10% line:84.66% size:45%
You have the what?
01:13:14.033 --> 01:13:16.800 align:start position:10% line:84.66% size:75%
Okay, a little too much, Jeff.
01:13:16.800 --> 01:13:19.933 align:start position:10% line:84.66% size:50%
So we're depositing.
01:13:19.933 --> 01:13:21.033 align:start position:10% line:84.66% size:72.5%
And I don't know how well you
01:13:21.033 --> 01:13:21.933 align:start position:10% line:84.66% size:75%
can see it, but if you need to
01:13:21.933 --> 01:13:23.500 align:start position:10% line:84.66% size:60%
stand up and look at it.
01:13:23.500 --> 01:13:25.000 align:start position:10% line:84.66% size:60%
We're depositing a tip--
01:13:25.000 --> 01:13:26.666 align:start position:10% line:84.66% size:57.5%
Here's my screen saver,
01:13:26.666 --> 01:13:27.866 align:start position:10% line:84.66% size:27.5%
by the way.
01:13:27.866 --> 01:13:29.733 align:start position:10% line:84.66% size:25%
(laughter)
01:13:29.733 --> 01:13:30.866 align:start position:10% line:84.66% size:62.5%
So we're depositing a tip
01:13:30.866 --> 01:13:32.500 align:start position:10% line:84.66% size:22.5%
of white.
01:13:32.500 --> 01:13:33.800 align:start position:10% line:84.66% size:50%
What do I have next?
01:13:33.800 --> 01:13:35.033 align:start position:10% line:84.66% size:70%
So we're depositing a tip of
01:13:35.033 --> 01:13:36.800 align:start position:10% line:84.66% size:35%
white into it.
01:13:36.800 --> 01:13:37.733 align:start position:10% line:84.66% size:67.5%
Then Newton's going to come
01:13:37.733 --> 01:13:39.533 align:start position:10% line:84.66% size:72.5%
along with orange and deposit
01:13:39.533 --> 01:13:41.233 align:start position:10% line:84.66% size:52.5%
over the top of that.
01:13:41.233 --> 01:13:42.733 align:start position:10% line:84.66% size:80%
Then Rachel's going to come over
01:13:42.733 --> 01:13:44.033 align:start position:10% line:84.66% size:80%
with the yellow and deposit over
01:13:44.033 --> 01:13:46.500 align:start position:10% line:84.66% size:40%
the top of that.
01:13:46.500 --> 01:13:49.600 align:start position:10% line:84.66% size:77.5%
So in a starch mogul system, we
01:13:49.600 --> 01:13:51.433 align:start position:10% line:84.66% size:80%
would, again, fill the tray with
01:13:51.433 --> 01:13:53.166 align:start position:10% line:84.66% size:70%
corn starch, press the board
01:13:53.166 --> 01:13:55.166 align:start position:10% line:84.66% size:75%
with the depressions, then the
01:13:55.166 --> 01:13:57.033 align:start position:10% line:84.66% size:77.5%
depositor would fill the molds.
01:13:57.033 --> 01:13:58.233 align:start position:10% line:84.66% size:75%
In this case, there'd be three
01:13:58.233 --> 01:13:59.600 align:start position:10% line:84.66% size:80%
depositors, with three different
01:13:59.600 --> 01:14:01.533 align:start position:10% line:84.66% size:72.5%
colors, sequenced so that the
01:14:01.533 --> 01:14:03.233 align:start position:10% line:84.66% size:80%
white is set just enough so that
01:14:03.233 --> 01:14:04.533 align:start position:10% line:84.66% size:72.5%
when you poured the orange on
01:14:04.533 --> 01:14:06.166 align:start position:10% line:84.66% size:62.5%
top of the that it molded
01:14:06.166 --> 01:14:07.600 align:start position:10% line:84.66% size:22.5%
together.
01:14:07.600 --> 01:14:09.100 align:start position:10% line:84.66% size:80%
The next one would be the yellow
01:14:09.100 --> 01:14:10.500 align:start position:10% line:84.66% size:17.5%
bottom.
01:14:10.500 --> 01:14:11.666 align:start position:10% line:84.66% size:75%
So there'd be three sequential
01:14:11.666 --> 01:14:12.933 align:start position:10% line:84.66% size:22.5%
deposits.
01:14:12.933 --> 01:14:14.166 align:start position:10% line:84.66% size:75%
I have to have three people do
01:14:14.166 --> 01:14:15.666 align:start position:10% line:84.66% size:77.5%
it, but it would all be done in
01:14:15.666 --> 01:14:18.100 align:start position:10% line:84.66% size:75%
a single piece of equipment, a
01:14:18.100 --> 01:14:20.733 align:start position:10% line:84.66% size:32.5%
starch mogul.
01:14:20.733 --> 01:14:21.800 align:start position:10% line:84.66% size:75%
Then these trays, again, would
01:14:21.800 --> 01:14:23.033 align:start position:10% line:84.66% size:32.5%
be collected.
01:14:23.033 --> 01:14:24.366 align:start position:10% line:84.66% size:62.5%
They're collected on this
01:14:24.366 --> 01:14:25.600 align:start position:10% line:84.66% size:37.5%
racking system.
01:14:25.600 --> 01:14:27.300 align:start position:10% line:84.66% size:70%
It's all automatic, even the
01:14:27.300 --> 01:14:29.000 align:start position:10% line:84.66% size:70%
taking the carts over to the
01:14:29.000 --> 01:14:30.600 align:start position:10% line:84.66% size:75%
storage room and then bringing
01:14:30.600 --> 01:14:31.866 align:start position:10% line:84.66% size:57.5%
them back the next day.
01:14:31.866 --> 01:14:33.366 align:start position:10% line:84.66% size:47.5%
It's all automatic.
01:14:33.366 --> 01:14:34.866 align:start position:10% line:84.66% size:65%
It just feeds the machine,
01:14:34.866 --> 01:14:36.300 align:start position:10% line:84.66% size:75%
un-turns them, takes the candy
01:14:36.300 --> 01:14:37.433 align:start position:10% line:84.66% size:60%
over for the rest of the
01:14:37.433 --> 01:14:39.600 align:start position:10% line:84.66% size:47.5%
process, and so on.
01:14:39.600 --> 01:14:41.800 align:start position:10% line:84.66% size:80%
So these starch moguls make like
01:14:41.800 --> 01:14:43.800 align:start position:10% line:84.66% size:77.5%
hundreds of thousands of pounds
01:14:43.800 --> 01:14:46.533 align:start position:10% line:84.66% size:37.5%
of candy a day.
01:14:46.533 --> 01:14:47.733 align:start position:10% line:84.66% size:27.5%
Doing that.
01:14:47.733 --> 01:14:49.600 align:start position:10% line:84.66% size:25%
(laughter)
01:14:49.600 --> 01:14:51.300 align:start position:10% line:84.66% size:72.5%
Supposedly in the 1880s, when
01:14:51.300 --> 01:14:52.733 align:start position:10% line:84.66% size:52.5%
this was developed in
01:14:52.733 --> 01:14:54.100 align:start position:10% line:84.66% size:65%
Philadelphia by some candy
01:14:54.100 --> 01:14:55.866 align:start position:10% line:84.66% size:67.5%
maker, and when they did it
01:14:55.866 --> 01:14:56.933 align:start position:10% line:84.66% size:65%
first, it was a very labor
01:14:56.933 --> 01:14:59.733 align:start position:10% line:84.66% size:45%
intensive process.
01:14:59.733 --> 01:15:01.500 align:start position:10% line:84.66% size:67.5%
As you can see, it's a very
01:15:01.500 --> 01:15:04.800 align:start position:10% line:84.66% size:42.5%
delicate balance.
01:15:04.800 --> 01:15:10.233 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:15:10.233 --> 01:15:11.866 align:start position:10% line:84.66% size:75%
Isn't that like bumps on a ski
01:15:11.866 --> 01:15:14.600 align:start position:10% line:84.66% size:15%
slope?
01:15:14.600 --> 01:15:15.800 align:start position:10% line:84.66% size:75%
I don't know where it comes in
01:15:15.800 --> 01:15:17.166 align:start position:10% line:84.66% size:32.5%
this meaning.
01:15:17.166 --> 01:15:18.233 align:start position:10% line:84.66% size:80%
There are other meanings for the
01:15:18.233 --> 01:15:19.366 align:start position:10% line:84.66% size:12.5%
word.
01:15:19.366 --> 01:15:20.866 align:start position:10% line:84.66% size:67.5%
And how it turned into this
01:15:20.866 --> 01:15:23.366 align:start position:10% line:84.66% size:60%
machine, I have no idea.
01:15:23.366 --> 01:15:24.600 align:start position:10% line:84.66% size:72.5%
I mean, we think of moguls as
01:15:24.600 --> 01:15:26.433 align:start position:10% line:84.66% size:75%
being the bumps on ski slopes.
01:15:26.433 --> 01:15:27.866 align:start position:10% line:84.66% size:72.5%
But also, these powerful bank
01:15:27.866 --> 01:15:29.100 align:start position:10% line:84.66% size:70%
brokers or business brokers,
01:15:29.100 --> 01:15:31.433 align:start position:10% line:84.66% size:45%
right, are moguls?
01:15:31.433 --> 01:15:37.166 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:15:37.166 --> 01:15:40.033 align:start position:10% line:84.66% size:67.5%
Probably only four or five.
01:15:40.033 --> 01:15:41.666 align:start position:10% line:84.66% size:47.5%
So there's Brach's.
01:15:41.666 --> 01:15:42.733 align:start position:10% line:84.66% size:75%
Jelly Belly makes some, though
01:15:42.733 --> 01:15:45.366 align:start position:10% line:84.66% size:52.5%
I've never seen them.
01:15:45.366 --> 01:15:47.033 align:start position:10% line:84.66% size:42.5%
Sather's & Farley
01:15:47.033 --> 01:15:50.733 align:start position:10% line:84.66% size:52.5%
now makes candy corn.
01:15:50.733 --> 01:15:52.733 align:start position:10% line:84.66% size:70%
Oh, Sweet Candy out in Utah.
01:15:52.733 --> 01:15:54.300 align:start position:10% line:84.66% size:72.5%
They make candy corn as well.
01:15:54.300 --> 01:15:55.366 align:start position:10% line:84.66% size:70%
So there might be a bunch of
01:15:55.366 --> 01:15:56.866 align:start position:10% line:84.66% size:72.5%
small companies that make it.
01:15:56.866 --> 01:15:58.033 align:start position:10% line:84.66% size:80%
When we go to the grocery store,
01:15:58.033 --> 01:15:59.933 align:start position:10% line:84.66% size:75%
we're probably buying Brach's,
01:15:59.933 --> 01:16:02.233 align:start position:10% line:84.66% size:77.5%
for the most part, which is now
01:16:02.233 --> 01:16:04.933 align:start position:10% line:84.66% size:67.5%
owned by Sather's & Farley.
01:16:04.933 --> 01:16:06.166 align:start position:10% line:84.66% size:70%
Candy companies keep merging
01:16:06.166 --> 01:16:08.233 align:start position:10% line:84.66% size:27.5%
and buying.
01:16:08.233 --> 01:16:10.300 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:16:10.300 --> 01:16:11.233 align:start position:10% line:84.66% size:65%
So what do you use to make
01:16:11.233 --> 01:16:12.166 align:start position:10% line:84.66% size:45%
sugarless candies?
01:16:12.166 --> 01:16:14.233 align:start position:10% line:84.66% size:67.5%
I took that out of my talk.
01:16:14.233 --> 01:16:16.166 align:start position:10% line:84.66% size:77.5%
Sugarless candies are made with
01:16:16.166 --> 01:16:17.666 align:start position:10% line:84.66% size:70%
an ingredient called a sugar
01:16:17.666 --> 01:16:20.366 align:start position:10% line:84.66% size:20%
alcohol.
01:16:20.366 --> 01:16:22.300 align:start position:10% line:84.66% size:60%
So it's a sugar molecule
01:16:22.300 --> 01:16:23.800 align:start position:10% line:84.66% size:67.5%
that's been hydrogenated to
01:16:23.800 --> 01:16:25.533 align:start position:10% line:84.66% size:55%
have an alcohol group.
01:16:25.533 --> 01:16:26.600 align:start position:10% line:84.66% size:62.5%
So it's really an alcohol
01:16:26.600 --> 01:16:28.366 align:start position:10% line:84.66% size:27.5%
chemically.
01:16:28.366 --> 01:16:29.800 align:start position:10% line:84.66% size:67.5%
So it's similar to, so like
01:16:29.800 --> 01:16:32.300 align:start position:10% line:84.66% size:65%
sorbitol is glucose that's
01:16:32.300 --> 01:16:34.933 align:start position:10% line:84.66% size:45%
been hydrogenated.
01:16:34.933 --> 01:16:36.300 align:start position:10% line:84.66% size:77.5%
So it's just chemically changed
01:16:36.300 --> 01:16:37.666 align:start position:10% line:84.66% size:55%
by one hydroxyl group.
01:16:37.666 --> 01:16:38.600 align:start position:10% line:84.66% size:27.5%
That's all.
01:16:38.600 --> 01:16:39.600 align:start position:10% line:84.66% size:62.5%
And it has much different
01:16:39.600 --> 01:16:41.366 align:start position:10% line:84.66% size:80%
characteristics than the glucose
01:16:41.366 --> 01:16:43.433 align:start position:10% line:84.66% size:47.5%
from which it came.
01:16:43.433 --> 01:16:44.800 align:start position:10% line:84.66% size:67.5%
Namely, it has a much lower
01:16:44.800 --> 01:16:47.733 align:start position:10% line:84.66% size:40%
calorie content.
01:16:47.733 --> 01:16:49.100 align:start position:10% line:84.66% size:70%
And it doesn't have the same
01:16:49.100 --> 01:16:50.933 align:start position:10% line:84.66% size:80%
effect on our blood sugar, so it
01:16:50.933 --> 01:16:52.166 align:start position:10% line:84.66% size:80%
doesn't give us the same insulin
01:16:52.166 --> 01:16:53.300 align:start position:10% line:84.66% size:22.5%
response.
01:16:53.300 --> 01:16:55.800 align:start position:10% line:84.66% size:75%
That's why it's for diabetics.
01:16:55.800 --> 01:16:56.933 align:start position:10% line:84.66% size:62.5%
It also has a real strong
01:16:56.933 --> 01:16:59.100 align:start position:10% line:84.66% size:40%
laxative effect.
01:16:59.100 --> 01:17:00.100 align:start position:10% line:84.66% size:55%
So most of those sugar
01:17:00.100 --> 01:17:01.666 align:start position:10% line:84.66% size:65%
alcohols, if you're eating
01:17:01.666 --> 01:17:02.800 align:start position:10% line:84.66% size:80%
sugar-free candies or sugar-free
01:17:02.800 --> 01:17:05.366 align:start position:10% line:84.66% size:52.5%
anything, be careful.
01:17:05.366 --> 01:17:07.600 align:start position:10% line:84.66% size:70%
It says that it has a strong
01:17:07.600 --> 01:17:11.366 align:start position:10% line:84.66% size:72.5%
laxative effect, and it does.
01:17:11.366 --> 01:17:27.433 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:17:27.433 --> 01:17:30.300 align:start position:10% line:84.66% size:10%
Yes.
01:17:30.300 --> 01:17:33.500 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:17:33.500 --> 01:17:34.600 align:start position:10% line:84.66% size:72.5%
No, people have made, I mean,
01:17:34.600 --> 01:17:35.733 align:start position:10% line:84.66% size:77.5%
nougat's been around for a very
01:17:35.733 --> 01:17:36.800 align:start position:10% line:84.66% size:25%
long time.
01:17:36.800 --> 01:17:37.933 align:start position:10% line:84.66% size:67.5%
But it was made with honey,
01:17:37.933 --> 01:17:39.033 align:start position:10% line:84.66% size:65%
which contains some of the
01:17:39.033 --> 01:17:41.300 align:start position:10% line:84.66% size:65%
compositional ingredients.
01:17:41.300 --> 01:17:43.733 align:start position:10% line:84.66% size:77.5%
So the break down of starch and
01:17:43.733 --> 01:17:45.100 align:start position:10% line:84.66% size:72.5%
starch hydrolysis is not that
01:17:45.100 --> 01:17:46.933 align:start position:10% line:84.66% size:10%
new.
01:17:46.933 --> 01:17:50.233 align:start position:10% line:84.66% size:60%
It's probably 150 years.
01:17:50.233 --> 01:17:51.500 align:start position:10% line:84.66% size:75%
Probably commercial corn syrup
01:17:51.500 --> 01:17:53.033 align:start position:10% line:84.66% size:65%
has been around 100 years,
01:17:53.033 --> 01:17:55.300 align:start position:10% line:84.66% size:50%
somewhere like that.
01:17:55.300 --> 01:17:57.033 align:start position:10% line:84.66% size:80%
And before that, people knew how
01:17:57.033 --> 01:17:58.500 align:start position:10% line:84.66% size:75%
to break sucrose down into its
01:17:58.500 --> 01:18:00.433 align:start position:10% line:84.66% size:52.5%
individual molecules.
01:18:00.433 --> 01:18:02.366 align:start position:10% line:84.66% size:77.5%
So some of the old-time candies
01:18:02.366 --> 01:18:04.233 align:start position:10% line:84.66% size:75%
used tartaric acid to actually
01:18:04.233 --> 01:18:06.033 align:start position:10% line:84.66% size:77.5%
break down sucrose into glucose
01:18:06.033 --> 01:18:07.600 align:start position:10% line:84.66% size:32.5%
and fructose.
01:18:07.600 --> 01:18:08.933 align:start position:10% line:84.66% size:72.5%
They have some of the similar
01:18:08.933 --> 01:18:09.933 align:start position:10% line:84.66% size:72.5%
properties as corn syrup, not
01:18:09.933 --> 01:18:11.233 align:start position:10% line:84.66% size:15%
quite.
01:18:11.233 --> 01:18:12.366 align:start position:10% line:84.66% size:57.5%
Again, that fructose is
01:18:12.366 --> 01:18:13.600 align:start position:10% line:84.66% size:72.5%
problematic because it can be
01:18:13.600 --> 01:18:15.733 align:start position:10% line:84.66% size:65%
sticky and be hygroscopic.
01:18:15.733 --> 01:18:17.933 align:start position:10% line:84.66% size:80%
So the candy industry has really
01:18:17.933 --> 01:18:20.300 align:start position:10% line:84.66% size:72.5%
grown with the development of
01:18:20.300 --> 01:18:23.166 align:start position:10% line:84.66% size:30%
corn syrups.
01:18:23.166 --> 01:18:25.300 align:start position:10% line:84.66% size:70%
Interestingly, in the world,
01:18:25.300 --> 01:18:26.433 align:start position:10% line:84.66% size:72.5%
we're the only ones that call
01:18:26.433 --> 01:18:28.033 align:start position:10% line:84.66% size:42.5%
them corn syrups.
01:18:28.033 --> 01:18:29.166 align:start position:10% line:84.66% size:62.5%
Everybody else calls them
01:18:29.166 --> 01:18:30.666 align:start position:10% line:84.66% size:75%
glucose syrups, representative
01:18:30.666 --> 01:18:32.433 align:start position:10% line:84.66% size:67.5%
of the fact that they don't
01:18:32.433 --> 01:18:35.033 align:start position:10% line:84.66% size:67.5%
necessarily come from corn.
01:18:35.033 --> 01:18:36.933 align:start position:10% line:84.66% size:80%
In Europe, it's potato starch or
01:18:36.933 --> 01:18:38.733 align:start position:10% line:84.66% size:77.5%
wheat starch that's used as the
01:18:38.733 --> 01:18:41.366 align:start position:10% line:84.66% size:75%
main supply of glucose syrups,
01:18:41.366 --> 01:18:43.366 align:start position:10% line:84.66% size:22.5%
not corn.
01:18:43.366 --> 01:18:44.533 align:start position:10% line:84.66% size:45%
It's just the U.S.
01:18:44.533 --> 01:18:46.100 align:start position:10% line:84.66% size:40%
that makes corn.
01:18:46.100 --> 01:18:48.233 align:start position:10% line:84.66% size:77.5%
The world is now moving towards
01:18:48.233 --> 01:18:49.933 align:start position:10% line:84.66% size:72.5%
calling it all glucose syrup,
01:18:49.933 --> 01:18:55.233 align:start position:10% line:84.66% size:62.5%
regardless of the origin.
01:18:55.233 --> 01:18:57.800 align:start position:10% line:84.66% size:70%
Okay, you guys can quit now.
01:18:57.800 --> 01:18:59.166 align:start position:10% line:84.66% size:25%
(laughter)
01:18:59.166 --> 01:19:00.533 align:start position:10% line:84.66% size:45%
They're on a roll!
01:19:00.533 --> 01:19:04.000 align:start position:10% line:84.66% size:60%
They got it figured out!
01:19:04.000 --> 01:19:05.533 align:start position:10% line:84.66% size:45%
It is kind of fun.
01:19:05.533 --> 01:19:06.733 align:start position:10% line:84.66% size:72.5%
We won't be able to eat these
01:19:06.733 --> 01:19:08.300 align:start position:10% line:84.66% size:37.5%
until tomorrow.
01:19:08.300 --> 01:19:09.433 align:start position:10% line:84.66% size:75%
And even then, I'm not sure we
01:19:09.433 --> 01:19:10.600 align:start position:10% line:84.66% size:20%
want to!
01:19:10.600 --> 01:19:12.166 align:start position:10% line:84.66% size:25%
(laughter)
01:19:12.166 --> 01:19:15.000 align:start position:10% line:84.66% size:77.5%
No, I'm sure they're wonderful.
01:19:15.000 --> 01:19:16.100 align:start position:10% line:84.66% size:77.5%
So, what is the flavor of candy
01:19:16.100 --> 01:19:18.100 align:start position:10% line:84.66% size:12.5%
corn?
01:19:18.100 --> 01:19:19.800 align:start position:10% line:84.66% size:40%
We'll get there.
01:19:19.800 --> 01:19:20.933 align:start position:10% line:84.66% size:80%
So other things that are made in
01:19:20.933 --> 01:19:22.666 align:start position:10% line:84.66% size:35%
starch moguls.
01:19:22.666 --> 01:19:23.866 align:start position:10% line:84.66% size:80%
A lot of the gummies and jellies
01:19:23.866 --> 01:19:24.866 align:start position:10% line:84.66% size:62.5%
are made by depositing in
01:19:24.866 --> 01:19:26.233 align:start position:10% line:84.66% size:17.5%
starch.
01:19:26.233 --> 01:19:27.666 align:start position:10% line:84.66% size:60%
Even fondants can be, so
01:19:27.666 --> 01:19:28.800 align:start position:10% line:84.66% size:75%
chocolate covered cherries are
01:19:28.800 --> 01:19:30.233 align:start position:10% line:84.66% size:75%
made by depositing the fondant
01:19:30.233 --> 01:19:32.300 align:start position:10% line:84.66% size:30%
into starch.
01:19:32.300 --> 01:19:33.733 align:start position:10% line:84.66% size:72.5%
Circus peanuts, marshmallows,
01:19:33.733 --> 01:19:35.033 align:start position:10% line:84.66% size:70%
caramel, fudge, all of these
01:19:35.033 --> 01:19:36.433 align:start position:10% line:84.66% size:65%
things can be made by that
01:19:36.433 --> 01:19:39.366 align:start position:10% line:84.66% size:80%
process, depositing into starch.
01:19:39.366 --> 01:19:40.733 align:start position:10% line:84.66% size:75%
It's a really, really powerful
01:19:40.733 --> 01:19:42.000 align:start position:10% line:84.66% size:77.5%
process, because you can re-use
01:19:42.000 --> 01:19:43.100 align:start position:10% line:84.66% size:7.5%
it.
01:19:43.100 --> 01:19:44.433 align:start position:10% line:84.66% size:57.5%
You can form any shape.
01:19:44.433 --> 01:19:45.666 align:start position:10% line:84.66% size:67.5%
Very, very quickly, you can
01:19:45.666 --> 01:19:46.933 align:start position:10% line:84.66% size:80%
change over from one candy shape
01:19:46.933 --> 01:19:48.933 align:start position:10% line:84.66% size:57.5%
to another candy shape.
01:19:48.933 --> 01:19:50.300 align:start position:10% line:84.66% size:70%
So, it's a very, even though
01:19:50.300 --> 01:19:52.000 align:start position:10% line:84.66% size:72.5%
it's messy, it's still a very
01:19:52.000 --> 01:19:54.033 align:start position:10% line:84.66% size:57.5%
highly-used process and
01:19:54.033 --> 01:19:57.533 align:start position:10% line:84.66% size:27.5%
technology.
01:19:57.533 --> 01:19:59.166 align:start position:10% line:84.66% size:47.5%
There's the flavor.
01:19:59.166 --> 01:20:01.100 align:start position:10% line:84.66% size:47.5%
Butter and vanilla.
01:20:01.100 --> 01:20:02.733 align:start position:10% line:84.66% size:77.5%
Would you have picked that out?
01:20:02.733 --> 01:20:04.033 align:start position:10% line:84.66% size:80%
Maybe in hindsight, you can pick
01:20:04.033 --> 01:20:05.866 align:start position:10% line:84.66% size:25%
those out.
01:20:05.866 --> 01:20:07.033 align:start position:10% line:84.66% size:70%
But butter and vanilla, even
01:20:07.033 --> 01:20:08.300 align:start position:10% line:84.66% size:77.5%
though it doesn't say it on the
01:20:08.300 --> 01:20:09.866 align:start position:10% line:84.66% size:80%
label of the Brach's candy corn.
01:20:09.866 --> 01:20:11.366 align:start position:10% line:84.66% size:35%
It says honey.
01:20:11.366 --> 01:20:12.433 align:start position:10% line:84.66% size:70%
Again, you don't get a honey
01:20:12.433 --> 01:20:13.366 align:start position:10% line:84.66% size:42.5%
flavor out of it.
01:20:13.366 --> 01:20:14.933 align:start position:10% line:84.66% size:77.5%
You get a butter-vanilla flavor
01:20:14.933 --> 01:20:16.033 align:start position:10% line:84.66% size:25%
out of it.
01:20:16.033 --> 01:20:17.600 align:start position:10% line:84.66% size:70%
So that must be commercially
01:20:17.600 --> 01:20:20.033 align:start position:10% line:84.66% size:72.5%
made with artificial flavors.
01:20:20.033 --> 01:20:21.533 align:start position:10% line:84.66% size:75%
They don't have to declare it.
01:20:21.533 --> 01:20:22.933 align:start position:10% line:84.66% size:75%
We put in real butter and real
01:20:22.933 --> 01:20:24.866 align:start position:10% line:84.66% size:20%
vanilla.
01:20:24.866 --> 01:20:27.533 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:20:27.533 --> 01:20:29.500 align:start position:10% line:84.66% size:75%
Yes, so jelly beans would be a
01:20:29.500 --> 01:20:31.933 align:start position:10% line:84.66% size:77.5%
starch gel and then coated with
01:20:31.933 --> 01:20:35.600 align:start position:10% line:84.66% size:35%
a sugar candy.
01:20:35.600 --> 01:20:38.666 align:start position:10% line:84.66% size:45%
I'll finish with--
01:20:38.666 --> 01:20:40.733 align:start position:10% line:84.66% size:25%
Oh, sorry.
01:20:40.733 --> 01:20:45.666 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:20:45.666 --> 01:20:47.933 align:start position:10% line:84.66% size:32.5%
Probably not.
01:20:47.933 --> 01:20:49.666 align:start position:10% line:84.66% size:77.5%
I don't know how they're named.
01:20:49.666 --> 01:20:51.033 align:start position:10% line:84.66% size:70%
They're so rare that I don't
01:20:51.033 --> 01:20:52.300 align:start position:10% line:84.66% size:57.5%
know how they're named.
01:20:52.300 --> 01:20:53.433 align:start position:10% line:84.66% size:75%
They're coated with chocolate,
01:20:53.433 --> 01:20:55.433 align:start position:10% line:84.66% size:15%
right?
01:20:55.433 --> 01:20:56.800 align:start position:10% line:84.66% size:72.5%
They're chocolate-coated with
01:20:56.800 --> 01:20:59.600 align:start position:10% line:84.66% size:42.5%
a liqueur center.
01:20:59.600 --> 01:21:01.733 align:start position:10% line:84.66% size:75%
I'm not sure how they're made.
01:21:01.733 --> 01:21:03.000 align:start position:10% line:84.66% size:80%
I mean, there's a number of ways
01:21:03.000 --> 01:21:05.100 align:start position:10% line:84.66% size:80%
to make chocolate-coated things.
01:21:05.100 --> 01:21:06.666 align:start position:10% line:84.66% size:80%
I'm not sure which one they use.
01:21:06.666 --> 01:21:07.933 align:start position:10% line:84.66% size:80%
That could be the topic for next
01:21:07.933 --> 01:21:10.233 align:start position:10% line:84.66% size:12.5%
year.
01:21:10.233 --> 01:21:13.866 align:start position:10% line:84.66% size:50%
And samples, please.
01:21:13.866 --> 01:21:14.800 align:start position:10% line:84.66% size:60%
By the way, if anybody's
01:21:14.800 --> 01:21:16.000 align:start position:10% line:84.66% size:70%
interested, the food science
01:21:16.000 --> 01:21:17.433 align:start position:10% line:84.66% size:70%
club is putting on a truffle
01:21:17.433 --> 01:21:20.733 align:start position:10% line:84.66% size:77.5%
workshop some time in December.
01:21:20.733 --> 01:21:22.166 align:start position:10% line:84.66% size:50%
It'll be $10 or $15.
01:21:22.166 --> 01:21:23.366 align:start position:10% line:84.66% size:75%
You get to take home two dozen
01:21:23.366 --> 01:21:24.933 align:start position:10% line:84.66% size:22.5%
truffles.
01:21:24.933 --> 01:21:26.166 align:start position:10% line:84.66% size:70%
They're doing a money-making
01:21:26.166 --> 01:21:28.800 align:start position:10% line:84.66% size:15%
event.
01:21:28.800 --> 01:21:30.533 align:start position:10% line:84.66% size:22.5%
Question?
01:21:30.533 --> 01:21:40.366 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:21:40.366 --> 01:21:41.533 align:start position:10% line:84.66% size:72.5%
So typically, highest quality
01:21:41.533 --> 01:21:43.433 align:start position:10% line:84.66% size:47.5%
candies use butter.
01:21:43.433 --> 01:21:44.433 align:start position:10% line:84.66% size:65%
If you're making a gourmet
01:21:44.433 --> 01:21:45.733 align:start position:10% line:84.66% size:62.5%
caramel, you wouldn't use
01:21:45.733 --> 01:21:47.300 align:start position:10% line:84.66% size:50%
anything but butter.
01:21:47.300 --> 01:21:48.600 align:start position:10% line:84.66% size:57.5%
But if you look at most
01:21:48.600 --> 01:21:49.733 align:start position:10% line:84.66% size:60%
caramels, the commercial
01:21:49.733 --> 01:21:50.933 align:start position:10% line:84.66% size:70%
caramels that you buy in the
01:21:50.933 --> 01:21:52.100 align:start position:10% line:84.66% size:70%
grocery store, they're using
01:21:52.100 --> 01:21:53.800 align:start position:10% line:84.66% size:75%
vegetable oils, because of the
01:21:53.800 --> 01:21:55.500 align:start position:10% line:84.66% size:12.5%
cost.
01:21:55.500 --> 01:21:58.666 align:start position:10% line:84.66% size:72.5%
It's all due to cost savings.
01:21:58.666 --> 01:22:00.866 align:start position:10% line:84.66% size:80%
We could make a lot of things of
01:22:00.866 --> 01:22:03.000 align:start position:10% line:84.66% size:80%
really high quality, but many of
01:22:03.000 --> 01:22:05.000 align:start position:10% line:84.66% size:47.5%
us don't buy those.
01:22:05.000 --> 01:22:06.533 align:start position:10% line:84.66% size:75%
So some people like to buy, or
01:22:06.533 --> 01:22:08.533 align:start position:10% line:84.66% size:70%
maybe can only afford to buy
01:22:08.533 --> 01:22:11.166 align:start position:10% line:84.66% size:72.5%
relatively inexpensive goods.
01:22:11.166 --> 01:22:12.366 align:start position:10% line:84.66% size:77.5%
So there are manufacturers that
01:22:12.366 --> 01:22:13.600 align:start position:10% line:84.66% size:35%
cater to that.
01:22:13.600 --> 01:22:14.733 align:start position:10% line:84.66% size:80%
And there are manufacturers that
01:22:14.733 --> 01:22:16.433 align:start position:10% line:84.66% size:75%
cater to the high end as well.
01:22:16.433 --> 01:22:22.100 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:22:22.100 --> 01:22:23.366 align:start position:10% line:84.66% size:42.5%
I don't think so.
01:22:23.366 --> 01:22:24.366 align:start position:10% line:84.66% size:72.5%
I think they're going to make
01:22:24.366 --> 01:22:27.433 align:start position:10% line:84.66% size:40%
them with cream.
01:22:27.433 --> 01:22:28.933 align:start position:10% line:84.66% size:80%
So my guess is that they'll make
01:22:28.933 --> 01:22:30.233 align:start position:10% line:84.66% size:52.5%
really good truffles.
01:22:30.233 --> 01:22:31.100 align:start position:10% line:84.66% size:32.5%
Not my guess.
01:22:31.100 --> 01:22:32.033 align:start position:10% line:84.66% size:70%
I know they will make really
01:22:32.033 --> 01:22:33.166 align:start position:10% line:84.66% size:35%
good truffles.
01:22:33.166 --> 01:22:34.666 align:start position:10% line:84.66% size:77.5%
Actually, they won't make them.
01:22:34.666 --> 01:22:36.033 align:start position:10% line:84.66% size:80%
They'll make you guys make them.
01:22:36.033 --> 01:22:37.166 align:start position:10% line:84.66% size:75%
If you're interested, look for
01:22:37.166 --> 01:22:38.600 align:start position:10% line:84.66% size:42.5%
the announcement.
01:22:38.600 --> 01:22:39.533 align:start position:10% line:84.66% size:75%
I'm not sure how we'll get the
01:22:39.533 --> 01:22:40.600 align:start position:10% line:84.66% size:22.5%
word out.
01:22:40.600 --> 01:22:41.600 align:start position:10% line:84.66% size:75%
We haven't even really thought
01:22:41.600 --> 01:22:42.933 align:start position:10% line:84.66% size:70%
about it, but we're going to
01:22:42.933 --> 01:22:44.933 align:start position:10% line:84.66% size:77.5%
limit enrollment to 25, because
01:22:44.933 --> 01:22:46.300 align:start position:10% line:84.66% size:77.5%
that's all we can handle in our
01:22:46.300 --> 01:22:48.533 align:start position:10% line:84.66% size:10%
lab.
01:22:48.533 --> 01:22:49.666 align:start position:10% line:84.66% size:80%
But if you're interested, that's
01:22:49.666 --> 01:22:51.033 align:start position:10% line:84.66% size:12.5%
fine.
01:22:51.033 --> 01:22:54.000 align:start position:10% line:84.66% size:80%
And I guess my closing part here
01:22:54.000 --> 01:22:55.666 align:start position:10% line:84.66% size:80%
is looking both ways through the
01:22:55.666 --> 01:22:58.600 align:start position:10% line:84.66% size:47.5%
candy store window.
01:22:58.600 --> 01:23:00.433 align:start position:10% line:84.66% size:72.5%
What I've tried to do is give
01:23:00.433 --> 01:23:03.233 align:start position:10% line:84.66% size:70%
you some of this guy's side,
01:23:03.233 --> 01:23:04.933 align:start position:10% line:84.66% size:30%
looking out.
01:23:04.933 --> 01:23:06.166 align:start position:10% line:84.66% size:75%
This is my son, and this is my
01:23:06.166 --> 01:23:09.233 align:start position:10% line:84.66% size:62.5%
daughter in Provincetown.
01:23:09.233 --> 01:23:10.933 align:start position:10% line:84.66% size:75%
This was a really funny event.
01:23:10.933 --> 01:23:13.033 align:start position:10% line:84.66% size:80%
I didn't keep it here, but I was
01:23:13.033 --> 01:23:14.866 align:start position:10% line:84.66% size:77.5%
in there watching this guy make
01:23:14.866 --> 01:23:16.233 align:start position:10% line:84.66% size:15%
fudge.
01:23:16.233 --> 01:23:17.533 align:start position:10% line:84.66% size:80%
Actually, he's the assistant and
01:23:17.533 --> 01:23:18.666 align:start position:10% line:84.66% size:77.5%
the guy who was making fudge, I
01:23:18.666 --> 01:23:20.300 align:start position:10% line:84.66% size:77.5%
was standing there at the door,
01:23:20.300 --> 01:23:22.366 align:start position:10% line:84.66% size:75%
right here where Eric is, just
01:23:22.366 --> 01:23:23.600 align:start position:10% line:84.66% size:70%
inside the door watching him
01:23:23.600 --> 01:23:25.233 align:start position:10% line:84.66% size:27.5%
make fudge.
01:23:25.233 --> 01:23:26.666 align:start position:10% line:84.66% size:72.5%
And he had no idea who I was.
01:23:26.666 --> 01:23:27.866 align:start position:10% line:84.66% size:67.5%
I was just some vacationer,
01:23:27.866 --> 01:23:29.666 align:start position:10% line:84.66% size:20%
tourist.
01:23:29.666 --> 01:23:31.533 align:start position:10% line:84.66% size:75%
Not that I know candy science.
01:23:31.533 --> 01:23:34.100 align:start position:10% line:84.66% size:75%
He looks over to me and says--
01:23:34.100 --> 01:23:35.300 align:start position:10% line:84.66% size:60%
He's trying to teach him
01:23:35.300 --> 01:23:37.233 align:start position:10% line:84.66% size:25%
something.
01:23:37.233 --> 01:23:38.300 align:start position:10% line:84.66% size:72.5%
He looks over to me and says,
01:23:38.300 --> 01:23:39.600 align:start position:10% line:84.66% size:65%
"It's not rocket science."
01:23:39.600 --> 01:23:41.033 align:start position:10% line:84.66% size:42.5%
And my answer is,
01:23:41.033 --> 01:23:43.033 align:start position:10% line:84.66% size:67.5%
"Nope, it's candy science."
01:23:43.033 --> 01:23:45.866 align:start position:10% line:84.66% size:25%
(laughter)
01:23:45.866 --> 01:23:47.233 align:start position:10% line:84.66% size:80%
My students are tired of hearing
01:23:47.233 --> 01:23:48.933 align:start position:10% line:84.66% size:75%
that story, but it's a classic
01:23:48.933 --> 01:23:50.866 align:start position:10% line:84.66% size:40%
character story.
01:23:50.866 --> 01:23:52.100 align:start position:10% line:84.66% size:72.5%
Then you have some gratuitous
01:23:52.100 --> 01:23:54.800 align:start position:10% line:84.66% size:57.5%
candy left in your bag.
01:23:54.800 --> 01:24:01.033 align:start position:10% line:84.66% size:25%
(applause)
01:24:01.033 --> 01:24:05.933 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:24:05.933 --> 01:24:08.100 align:start position:10% line:84.66% size:27.5%
Moth balls?
01:24:08.100 --> 01:24:09.866 align:start position:10% line:84.66% size:27.5%
Snow balls?
01:24:09.866 --> 01:24:11.666 align:start position:10% line:84.66% size:40%
They're candies?
01:24:11.666 --> 01:24:15.600 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:24:15.600 --> 01:24:17.166 align:start position:10% line:84.66% size:62.5%
I've never heard of them.
01:24:17.166 --> 01:24:19.233 align:start position:10% line:84.66% size:55%
Is it a Midwest thing?
01:24:19.233 --> 01:24:27.500 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:24:27.500 --> 01:24:29.800 align:start position:10% line:84.66% size:50%
I haven't seen them.
01:24:29.800 --> 01:24:35.366 align:start position:10% line:84.66% size:27.5%
(inaudible)
01:24:35.366 --> 01:24:36.533 align:start position:10% line:84.66% size:65%
If anybody's interested in
01:24:36.533 --> 01:24:38.300 align:start position:10% line:84.66% size:67.5%
talking more, come on down.
01:24:38.300 --> 01:24:39.533 align:start position:10% line:84.66% size:72.5%
Of if you want to look at our
01:24:39.533 --> 01:24:41.100 align:start position:10% line:84.66% size:50%
candy corn deposits,
01:24:41.100 --> 01:24:44.033 align:start position:10% line:84.66% size:32.5%
come on down.