Indonesia

About Indonesia

CV. STAR FORTUNE is a producer of Traditional Palm Sugar with guaranteed quality, originating from the city of Tasikmalaya-West Java-Indonesia. Palm sugar is a product of the concentration of palm sap with heat (cooking) until the water content is very low (<6% ) so that when cold hardened product. 1. Making palm sugar is almost the same as palm syrup. Nira is heated until very thick. In the manufacture of palm syrup, heating is carried out until the volume remains 1/5 of the original volume. In the manufacture of palm sugar heating is carried out until the volume is less than 1/10 of the original volume. After that, the thick sugar liquid is poured into the mold and waited cold. Making palm sugar is also easy and can be done easily using simple equipment. 2. INGREDIENTS palm sap Lime betel 3. EQUIPMENT Wok. This tool is used to stir the palm sap so that some the water evaporates. Stirrer. This tool is used to stir medium palm sap heated. filter. This tool is made of filter cloth, and is used to filter the palm sap. Print. This tool is used to print palm sugar. 4. HOW TO MAKE Filtering. The tapped sap is filtered with a filter cloth, or a fine sieve of woven rust-resistant wire. The filtering results are called clean sap. cooking a. The sap is added with whiting as much as 1% of the volume of sap (every 1 liter of sap is added with 10 grams of whiting), then simmered in a frying pan while stirring. Foam and impurities that float during boiling are removed. b. After the liquid juice remains 1/5 the volume of the previous juice, the juice is filtered again, and cooled overnight. The precipitate formed is discarded. c. The sap that has been deposited is reheated while stirring so that the volume becomes 8% of the original volume. This liquid is called thick syrup. d. Turn off the heat, and let the thick syrup sit for 5 minutes. Printing. The thick syrup is poured into the mold until it is 1/3 filled. After cooling a little, the syrup is poured again until it is full, and the sugar is waited for it to harden and cool. 4) Packaging. Palm sugar that has hardened and cooled must be packaged in a closed container so that it is protected from moisture. This packaged palm sugar is stored in a place that is not hot, and avoids collisions.