Proofing furnaces

Proofers and furnaces are a structure consisting of a proofer and oven, united by a common conveyor. The units are designed to produce tin bread from rye and wheat flour and provide .

Equipment for laying bread.

From the sorting table, bread products are sent to tray or bezlotkovye containers. For tray containers, three- or four-sided trays with lattice (for rye, rye-wheat, tin and bottom) are used. .

The device and the work of pasta presses.

The presses differ in the design of the dispensers, the number of chambers in the kneading machine and their location, the number of pressing screws, the design of the pressing heads, the shape of the dies and the place of evacuation.

The device and the work of matrices for pasta.

The dies are made of corrosion-resistant, durable materials, such as brass LS59-1 (GOST 15527 - 70), solid phosphorous bronze BrAZh9-4l and stainless steel 1X18Н9Т (GOST 5949-XNXXXXXUMXXUMXXX75-XNUMX) In the absence of stainless steel, it is replaced by less .

The equipment for molding candy

For forming the caramel from the harness, the following main types of molding machines:

  • chain caramel-cutting machines for forming cushion shape "cushion";
  • chain caramel-stamping machines for forming caramel in the form of a “ball”, oval, elongated-oval, flat-oval - “brick” and other figured caramel;
  • chain carameleforming-rolling machines for forming curly caramel;
  • roll caramel forming machines for the same caramel; rotary caramel forming machines for forming various curly caramel and tablets;
  • monpanse machines (rollers) for shaping figured drops and other candy products (Orange Slices, Peas, Mindalek, stick figures, etc.);
  • forming-wrapping units IZM-2 and others for molding and wrapping candy caramel and toffee (see chapter VII for description).

In addition to these, there are a number of varieties of caramel forming machines that have a smaller distribution. Most common in pastry shops .

Nutrition and Health

Since ancient times, people have understood the great importance of healthy food. The thinkers of antiquity, Hippocrates,

Celsus, Galen, and others dedicated whole treatises to the healing properties of various types of food and its reasonable consumption. .

pelleting chocolate

The coating is a special process of consistently applying layers of chocolate or sugar using rotating surfaces ( by stencil method). Suraging sugar is considered in different sections of this book, and below we consider only chocolate coating.

Chocolate is often coated with nuts (almonds, hazelnuts and peanuts, as a rule, are first roasted, and Brazil nuts are not). Raisins, condensed milk balls, canned ginger or cherries, various pastes and nougat are also used as fillings. Filling .

Tempering chocolate masses

Tempering chocolate masses
Considering the graying of chocolate mass in the light of the basic concepts of polymorphism of cocoa butter, it should be noted that the cause of graying chocolate is the transformation of the metastable form of cocoa butter in the stable.

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Gingerbread dough

Raw Gingerbread Dough. Preparation of gingerbread dough is to obtain a homogeneous mass of uniformly distributed raw materials, viscous consistency.
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Ice cream for my granddaughters.

I loved ice cream all my life. I thought it made cool experts at the level of God. But only in old age I learned to do it. Understand the principle of cooking through mistakes and damage to raw materials. I can now do the most diverse .

Proofing furnaces

Proofers and furnaces are a structure consisting of a proofer and oven, united by a common conveyor. The units are designed to produce tin bread from rye and wheat flour and provide .