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The sanitary-microbiological control of production

COVID-19 and bezpeka kharchovih products

COVID-19 and safe food products: Essential for food enterprises Pidgruntya Svit due to an unprecedented threat from the COVID-19 pandemic, caused by the virus 2 in SARS-COVI-COVI-19 It’s a lot of countries to see the joy of the All-Holy Organization for the Protection of Health (OOH), when it comes to physical distance, as one of the ways to reduce transmissions of incapacitation.

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Technological equipment: bakery and pasta

Proofing furnaces

Proofing oven units are a design consisting of a proofer and a furnace, united by a common conveyor. Units are designed for the production of molded bread from rye and wheat flour and provide complete mechanization of production processes at the proofing site - baking. The proofing and oven unit P6-XPM (Fig. 3.31) consists of an autosplitter 7, a proofing conveyor cabinet 2 and a furnace 4, united by a common chain [...]

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Technological equipment: bakery and pasta

Equipment for the production of special varieties of bread.

Special varieties of bread products include lamb and crackers, gingerbread cookies, bread sticks, straws, etc. The complexity of the production of these products, as a rule, is 3 ... 5 times higher compared to the production of mass varieties of bread. This is due to a more complex technological scheme of production and insufficient level of mechanization. The main difference in the composition and layout of production lines [...]

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Technological equipment: bakery and pasta

Equipment for the production of rusks.

For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers.

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Technological equipment: bakery and pasta

Equipment for the production of bread crackers, chopsticks, straws and gingerbread

Machines for the production of bread crackers. Bread crackers are a new type of breakfast cereal, a ready-to-eat product. They are made from crumbs

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Technological equipment: bakery and pasta

Equipment bakeries and expeditions.

Bread, being the most massive piece of food cargo with the shortest shelf life, requires strict sanitary regimes, poorly withstands mechanical stresses, especially in the first hours after baking. With this in mind, an important role should be assigned to transport and storage operations. However, in comparison with the level of mechanization of the main production, the mechanization of transport and storage operations with finished products is significantly behind, barely reaching 10 ... 15%. [...]

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Technological equipment: bakery and pasta

Equipment for laying bread.

 From the sorting table, bread products are sent to tray or bezlotkovye containers. For tray containers, three- or four-flanged trays with trellised (for rye, rye-wheat, tin and bottom varieties) or solid (for long loafs, buns, baking) bottom are used. Currently widely used plastic trays, which are quite light and are well sanitized.

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Technological equipment: bakery and pasta

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.

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Technological equipment: bakery and pasta

LPS-500 and LPS-1000 screw pasta presses

LPSH-500 press. The main nodes of the LPS-500 screw macaroni press are a dosing device, a three-chamber kneading machine with a drive, a pressing housing with a drive, a pressing head for a round matrix with a die changing mechanism and a blower. All of the above nodes are mounted on a metal frame installed on four supports. In fig. 4.3 is a diagram of this press.

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Technological equipment: bakery and pasta

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 - XNXXX GOST 75-XNXX) In the absence of stainless steel, it is replaced by a less deficient chromium steel of the grades 2XXNNUMX and 13X3 (GOST 13 - 5949).

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Technological equipment: bakery and pasta

Maintenance of pasta presses. The basics of the technological calculation of pasta press.

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:

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Confectionery

The equipment for molding candy

The following main varieties of forming machines are used to form caramel from a tourniquet: chain caramel-preserving machines for forming a caramel of the “pillow” shape;

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Popularly about nutrition

Nutrition and Health

Since ancient times, people have understood the enormous importance of nutrition for health. The thinkers of antiquity Hippocrates, Celsus, Galen and others devoted whole treatises to the healing properties of various types of food and its rational consumption. An outstanding scientist of the East, Abu Ali Ibn Sina (Avicenna) considered food a source of health, strength, vitality. II Mechnikov believed that people prematurely age and die in connection with [...]

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Uncategorized

Production of wafers

Wafers - flour confectionery products, which are finely porous sheets, sandwiched with filling or without filling.

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Uncategorized Production of flour confectionery products

Technology of production of gingerbread

 Gingerbread cookies - flour confectionery of various shapes, mainly round with a convex surface, containing various spices and a significant amount of sugar substances. Gingerbread cookies also include gingerbread, which is most often interlaced with fruit filling or jam, a baked semi-finished product from gingerbread dough having a rectangular flat shape.

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Uncategorized

Taste delicious corn, add to the pot 2 secret ingredient!

I love boiled corn! I always thought that it should be cooked in salted water and longer, so that the grains become soft ... As it turned out, I was very far from the truth! To enjoy juicy, tender, sweet and unusually healthy corn, it is enough to add 2 simple ingredients to the pan when cooking. The result exceeds all expectations: the best I've ever tried! How to cook [...]

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Confectionery Industry Technology

Spritz cookies from a soft dough and fine biscuits

   Soft dough and small biscuit cookies Typical members of the high-fat butter biscuit group are some types of Danish butter cookies, Viennese whirls and Spritz. Butter dough soft enough for jigging is called a poorly structured dough. Products are formed by extrusion similarly to wire-cutting liver (and often on the same machine), [...]

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The main page of the site

Technological instruction on production of marshmallow on pectin (nailing machines in the batch)

 (knocking down on batch machines) Production consists of the following operations: preparation of raw materials; making applesauce enriched with apple pectin and the addition of sodium lactate (sodium citrate); churning apple-pectin mixture with sugar and protein; preparation of sugar syrup; mixing beaten apple-sugar mass with hot syrup and syrup, with the addition of acid, aromatic and flavoring substances at the end of knocking; casting (sitting) [...]

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Chocolate and cocoa

pelleting chocolate

Coating is a special process of sequentially applying layers of chocolate or sugar using rotating surfaces (using the stencil method). Sugar panning is covered in various sections of this book, and below we will only look at chocolate panning. Nuts are often coated with chocolate (almonds, hazelnuts and peanuts are usually roasted first, but Brazil nuts are not). [...]

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Uncategorized Production of marmalade-Pastila products

Jelly candies, chewing gums, pastilles, Turkish delight

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 in this group are mainly determined by the content of the gelling agent and the moisture content.

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Industrial formulations

Biscuits made of flour I grade

A. GALETS FROM FLOUR, I GRADE RECIPE Biscuits "MODE" (for obese)

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For the confectionery business

TASTE AND FLAVORING PRODUCTS.

JELLYING PRODUCTS To improve the quality of confectionery products, spices, wine and condiments 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 are dried fruits. flowers, berries, roots, seeds and bark of various fragrant plants. Before use, dry spices are dried at 50-60 °, and [...]

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For the confectionery business

PREPARATION OF MASSES (BEGINNING)

Cakes, pies, pies, pies, chicken meat 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 pass through a meat grinder. Sometimes meat or offal is first cut into small pieces, fried, and then crushed. [...]

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Chocolate and cocoa

Equipment for the processing of cocoa beans.

Cocoa bean processing consists of processes such as cleaning and sorting, roasting and crushing. Cocoa beans that arrived at the factory warehouses are first cleaned of impurities in the form of dust, pebbles, burlap fibers, paper, etc., and sorted by size to obtain evenly roasted cocoa beans *. After cleaning and sorting, the cocoa beans are fried and then fed to the grinder. Equipment for […]

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Industrial formulations

CRACKERS (dry cookies)

CRACKERS (dry cookies)

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Industrial formulations

Sand-dummy butter biscuits from premium flour.

RECIPE 

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Uncategorized Industrial formulations

Extra Long Flour Cookies

Cookies "Zoological"

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Industrial formulations

1 Sugar Cookies

TEA Biscuits

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Chocolate and cocoa

Typical glaze recipes for beginners.

formulations