The licorice candies that we usually see in tobacconists' shops today explained in a video for the general public on KZfaq. Hardly anyone explains how to obtain this miracle of nature from starting from the ridice. I'm talking about a miracle because by simply concentrating the liquid obtained from the maceration of the damaged roots after having filtered them and then having separated the solid from the solid, we obtain a candy, the most natural that exists in the world only and exclusively by removing the excess liquid.
the video of the production of the licorice candy obtained from the licorice root was a challenge that I also wanted to do to myself.
By now you have learned to know me, I am a chemical expert who has been working in the kitchen for a few years and is what for me is the food industry, it becomes more and more the daily bread.
the food industry was born to satisfy a growing demand from the general public but clearly all after the craftsmanship of the houses has made school and experiments.
So everything that today and industry up to 50-60 years ago was simple homemade crafts.
licorice scientifically called Glycyrrhiza glabra is a plant known since ancient times in fact with licorice they fought diseases such as stomach ulcer and was also used as a substance to give vigor.
With licorice they also obtained natural fibers in ancient times after processing the extraction.
in short, a truly miraculous root.
the plant is characterized by a thin stem that can reach a maximum height of one meter and twenty centimeters, when this small shrub is in bloom the leaves look like those of the olive tree or a dark green lanceolate leaf not very large.
I kept from this process about 70 g of licorice candies starting from 700 grams of fresh roots so a yield of about 10%
with infinite pleasure and satisfaction I present to you:
my licorice candies obtained from fresh roots
Good vision
Thanks for your follow up,
I'm Francesco Panniello Chef of the kitchen and chemical expert, I have been working for about 20 years in the restaurant business. For years I have managed with my wife Rosa the restaurant in the historic center of Foggia, La Botte Bistrot, a characteristic restaurant with a barrel-shaped entrance door. I have a great experience in the world of collective catering, catering and banqueting.
Today I deal with:
- restaurant and gastronomic company start-ups, starting from the vision of the investor who wants to carry out his own business, I take care of everything from the drafting of the menus to the training of staff;
- consultancy in the agro-industrial field, project based on the needs of the food technologist original recipes for: canned sauces prepared food and semi-processed;
-show cooking and demos at trade fairs
-I am the point of reference, in the province of Foggia, for two large Italian companies that produce professional catering tools for which I do pre and post sales demonstrations; I actively collaborate with a Foggia furniture company and resale of professional catering equipment
This recipe is suitable for young and old, but if the little ones want to make it and reproduce it at home they must be in the presence of adults.
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