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Confectionery Industry Technology

Puff Pastry - Methods for the production of puff pastry

Methods for the production of puff pastry Recently, very little work has been published on modern methods for the production of puff pastry. The reason for this is probably because the technology is carefully guarded (as are the recipes for branded products). More reports on puff pastry production methods. In addition to work on Rheon equipment (1) in 1976, useful work on [...]

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Confectionery Industry Technology

Puff Pastry - Puff Pastry Baking

Baking puff pastries Baking does not present any particular problems. Optimum dough formation is achieved if the temperature at the inlet of the oven is very high (as in cracker ovens). If the heating in the oven at the bottom front is too strong compared with the heating at the top, the cookie often takes the form of a saucer with high edges. An increase in the heating temperature from above contributes to a greater rise in the central part of the workpiece, [...]

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Confectionery Industry Technology

Puff Pastry - Cooking Puff Pastry

Preparation of puff pastry The basis for obtaining puff pastry is the formation of layers of dough, separated by a film of fat. It is necessary that there are a lot of layers, and each of them should be very thin and more or less separated from neighboring layers. Therefore, elastic dough is needed, and the fat should be distributed in the form of a thin film between its layers. The liquid fraction of fat should [...]

Categories
Confectionery Industry Technology

Puff Pastry - Puff Pastry

Puff pastry The consumer properties of puff pastry are determined mainly by the quality of the fatty product used for the lamination. General Description Puff pastry is layered making it an attractive alternative to biscuit with a more uniform internal structure. All puff pastry is made from dough with a non-uniform distribution of fat. When lamination of such a dough, the fat creates gaps between the layers of the dough and during the subsequent [...]

Categories
efficiency and quality management

HACCP - HACCP quality systems using chocolate paste production as an example

Development of HACCP system elements at a confectionery enterprise As well as educational articles: HACCP - HACCP system, HACCP - Quality management system, HACCP - Product safety management

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Publications

"Giminyh vimogi before driving, designated for human living"

    MINISTRY OF HEALTH OF UKRAINE ON 12.05.2010 N 400 Registered in the Ministry of Justice of Ukraine on the 1st day of 2010 for N 452/17747 On the approval of the Sovereign sanitary norms and the rules “Hygiene care for water, recognized for the life of people” Applies to articles 18, 40 of the Law of Ukraine “On the safety of sanitary and epidemic welfare of the population” (4004-12

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Publications

Resolution of the mark of conformity

As of March 27, 2007, the CABINET OF MINISTRIES OF UKRAINE POSTAN OVA VID 29 leaf fall 2001. N 1599 Kiev About the confirmation of the description of the rules for the establishment of the national sign of viability { Іz the changes made by the Decree of the Cabinet of Ministers N 632 (632-2006-p) in […]

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Publications

Consumer Protection

Law of UkraineInPro Zahist Rights Spozhivіv The law was introduced in DIY 1 ovand 1991 Rockupain of the Verkhovnaire for the sake of Ukrainian RCR) 12 PRIVE 1991 ROCK N 1024-XII Із SMINNIKI І DOPPORTS, EXECUTIVE EXECUTE WINDOWS NOVYYUIVIDE 15 PHICS 1993 ROCK N 3682-XII 15-XIIth Law was introduced in a new edition), as of February 1993, 3682, No. 2/1995-VR, as […]

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Publications

On the safety and quality of food

Z A K O N U K R A Ї N And About the safety and quality of grub products (Vidomosti of the Verkhovna Rada (VVR), 1998, No. 19, art. 98) 2681) as of 2681, VVR, 14, N 13.09.2001, article 2002 N 1-IV (2-191) as […]

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Publications

Law on the marking

                        NATIONAL STANDARD OF UKRAINE FOOD PRODUCTS KHARCHOVI HEALTHY LABELING REGULATIONS FOOD CONSUMER LABELING GENERAL RULES FOOD PRODUCTS […]