Why air is the ingredient that decides chew, piece weight and yield - how an aerating cooker injects, holds and stabilises air, what density each product family needs, and a reference specification.
How a modern liquorice candy production line works — from dosing and vacuum cooking to 4–6 colour extrusion, cooling and cutting — with real specifications and a practical buying checklist.
Water boils at a lower temperature under vacuum. That single physical fact changes flavour retention, colour, energy cost and how forgiving your process is. Here is the engineering explained without marketing language.
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