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 .
The special varieties of bread products include donuts and rusks, gingerbread, bread sticks, straws, etc. The complexity of the production of these products is usually 3 ... 5 times higher than mass .
For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers.
Machines for the production of bread crackers.
Bread crackers are a new kind of breakfast cereal, a ready-to-eat product. They are made from rusk crumbs
Bread, being the most massive piece of foodstuffs with the shortest period of sale, requires strict sanitary regimes, weakly withstands mechanical stress, especially in the first hours after baking. .
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 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.
LPSH-500 press. The main units of the LPS-500 screw pasta press are the dosing device, a three-chamber kneading machine with a drive, a press case with a drive, a pressing head for a round matrix .
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 .
Maintenance of auger macaroni presses includes the following list of operational measures: preparation of the press for work, start-up and exit to the operating mode, operating rules and safe operation mode. To prepare the press for work it is necessary:
For forming the caramel from the harness, the following main types of molding machines:
chain caramel-cutting machines for forming cushion shape "cushion";
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. .
Gingerbread - flour confectionery products of various shapes, mostly round with a convex surface, containing various spices and a significant amount of sugary substances. To the number of gingerbread .
Adore varenuyu CORN! Always felt that it should cook in salted water, and a little longer to become soft grain ... As it turned out, I was very far from the truth!
To feast on juicy, tender, sweet and extremely useful corn, it is enough to add to the .
Soft dough and small biscuit cookies
Typical members of the high-fat butter biscuit group are some .
(churning on batch machines)
Production consists of the following operations:
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 .
Here we look at a large group of confectionery products, which include various products - from hard chewing gum to soft jelly candies, and the characteristics of each product. .
A. GALLETS FROM FLOUR I GRADE
MODEL biscuits (for obese)
To improve the quality of confectionery products, spices, wine and seasonings are used. They are used in very small quantities, because otherwise you can spoil the taste of the products and distort their characteristic smell.
Spices. Spices represent .
Pies, pies, pies, pies, chicken cookers and other flour culinary products are prepared with various fillings from meat, offal, fish, vegetables, mushrooms, cereals, eggs, etc.
Minced meat is prepared from meat or offal, which is crushed using a cutter or .
CRACKERS (dry cookies)
The complex of thermophysical, biochemical and colloidal processes taking place in the working chambers of the baking ovens determines the quality of the products produced: appearance, baking and volumetric yield of baked bread.
Bakery ovens can be .