Natural flavors has higher safety performance, but they are difficult to stabilize quality, big loses of raw materials and hard to obtain – like rising natural flavors price with insufficient supply of raw materials and lowing density.
Manual synthesis natural flavors have stable quality in identical category, and sufficient supply with high density and good stability.

1. The formulated breast drink:
   It’s made with the fresh breast or the milk powder as raw materials, added with products modulated by water, sugar fluid, savory agent, etc.. That containing protein capacity no lower than 1.0% (m/V) is called the breast drink. That containing protein capacity no lower than 0.7% (m/V) is called the yoghurt drink. .
2. The fermented breast drink:
   It’s made with the fresh breast or the milk powder as raw materials, a kind of active or non-active tasted product modulated by adding water and sugar fluid in the emulsion which is fermented by hot streptococcus and Bulgaricus yoghurt bacillus,etc.. That containing protein capacity no lower than 1.0% (m/V) is called the acidophilus breast drink. That containing protein capacity no lower than 0.7% (m/V) is called the acidophilus drink.

1. according to the sweets soft and hard degree:
   Hard sugar: Water capacity is below 2%;
   Half soft sugar: Water capacity is between 5% ~ 10%;
   Soft sugar: Water capacity is above 10%;
2. according to the sweets composition:
   Hard sugar, toffee, egg-white sugar, milk sugar, soft sugar and filling sugar,ect.
3. according to the processing craft characteristics:
   Boiled sweets(hard sugar for short), burnt fragrant sweets, gasification sweets, gelatin sweets, chocolate products, other categories, etc..

Hard sugar's main raw materials are granulated sugar and amylose. Sugar body's reduction sugar comes from amylose mostly because granulated sugar has no reducibility. When designing sweets' prescription, it can be figured out the total quantity of reduction sugar as long as to get the reduction sugar's quantity in amylase. It’s worth pointing out that there is still small partial reduction sugar coming from the processing and formed from hard sugar heated and acid dissolution. It's difficult to control expertly because of the exiting invariable factors. Generally the reduction sugar content of non-acid hard sugar should be controlled in 16 ~ 22% and acid hard sugar would be better in 18~ 28%.

The moisture capacity of candies directly affects the products taste and guarantee period. It is a very important index in the production. Sugar fluid boiling temperature and sugar fluid density present certain curves, therefore in production the moisture capacity in liquor is often controlled by boiling sugar. For example, the residual moisture is 3% when temperature achieved 150 ℃ by boiling sugar with usual pressure, 2% when temperature achieved 160 ℃。But the residual moisture of vacuum boiling sugar fluid is related with temperature as well as vacuity. The higher vacuity, the lower vaporization temperature.

Some factories adopt the heating method by passing steam pipe directly through the pulp in order to save the energy consumption and quickly complete pulp’s integration and sterilization. Actually, it is not effective.There are two reasons: First, the partial hyperpyrexia causes the protein denaturation which makes frozen process unstable and gets unqualified products; Second, the “labor steam” without being handled contains harmful matters, such as water treatment preparation and pipeline impurity, etc..
Certainly, it’s another matter regarding the directly heating system of antiseptic breast production and similarity that specially designed, but the operation cost of the overall system will be extremely expensive.