Chocolate enrobing. Tempering

Chocolate enrobing. Tempering

Chocolate enrobing. TemperingEnrobing with chocolate glaze and chocolate-flavored

Decorating cookies with chocolate in the form of coating or glazing is probably the most important stage of decoration. Despite the high price of chocolate, sales of chocolate biscuits are significant in all countries except the hottest ones. .

frosting

frosting

frostingfrosting

Coating products with chocolate or icing led to the emergence of complex machines called glazippers. Since the serving of chocolate for enrobing should be continuous and combined with the tempering of chocolate, .

Troubleshooting.

Trouble shooting

The increasing role of the technologist in the production of the MKI is due, as was shown, to the desire to increase productivity, the development and implementation of appropriate sensors and the potential of computerization for computing and storage. .

Control weighing machines

Measurement of size and color

Measurement of length and thickness can be performed using a video system (technical vision system), the principle of which is that when a product passes under an inclined beam of light, it is reflected in a certain place of the photosensitive .

Measuring instruments used in baking

Measuring instruments used in baking

Although the oven for baking cookies can be viewed simply as a hot tunnel, this “box” is rather complicated in terms of the turbulent movement of air and heat in it. The emission of flue gases and moisture in different areas .

Efficiency and built-in controls

Measuring instruments for monitoring

The task of controlling the technological process is to maintain constant production parameters. It is clear that even with statistical evaluation, periodic sampling is rather laborious, .

Perform control measurement process

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Temporary change of the formulation and monitoring of batches

In order to preserve the compliance of product characteristics with the specifications, periodically when preparing the dough or its batch, it is necessary to make small changes in the recipe. The most common change in content .

Maps Process Control

Maps Process Control

Sometimes referred to as process control cards Shewhart charts (Shewart chart). Details are described in British Standard BS 2564 [1] and some guidelines on statistical methods of quality control.


STANDARDS

Thickness sensor length

MM

cookie length

mm

The number of cookies

liver weight

mm

to fill the sensor

Cookie color, top

Filled sensor weight

г

string

Cookie Moisture (%)

Time

Weight sensor filled (g)

Number of cookies in the sensor

thickness gauge length (mm)

biscuits Width (mm)

biscuit color top bottom

Humidity,%

Shutdowns From To

The reason for the break. General remarks

08 °°

0830

09 °°

0930

10Toothpaste

1030

11-00

11-30

12 °°

1230

13 °°

13-30

14 °°

14-30

15 °°

15-30


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