The Panutsang Bao / Jeggery is Melting Under Ambient Temperature

I am feeling very lazy nowadays. I don’t feel like doing experiments, reading, watching television news and surfing the net. The panutsang bao for my experiment is almost half done but I have never done anything with it yet except as sweetener for oatmeal and as candy. I am getting a piece using a sharp knife. Mix it with hot water then add oatmeal or just chew it like a candy. I cannot consume large amount though. It is too sweet and too much sugar is bad for our health.

Jaggery is solid at room temperature. It should to stay solid unless applied with heat. This jaggery is weird, melting slowly at ambient temperature. I placed it in refrigerator and the same thing happens, the melting continues until the syrup flows down slowly to plate.

melted jaggery panutsang bao

I made a cut. The inside part is perfectly dry. The outside surface might be absorbing moisture causing the solid sugar liquification. Its just my theory. Hoping you have a better explanation!

Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.