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Confectionery Industry Technology

Chocolate enrobing. Tempering

Chocolate-glazed and chocolate-glazed Chocolate-coated cookies in the form of a coating or frosting are probably the most important finishing step. Despite the high price of chocolate, the sales of cookies with chocolate is significant in all countries of the world, except for the hottest. The term chocolate is protected by law, ensuring that chocolate contains cocoa butter as the main fat, however [...]

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Confectionery Industry Technology

frosting

Glazing Coating products with chocolate or glaze has led to the advent of complex machines called enrobing. Since the supply of chocolate for enrobing should be continuous and combined with both tempering the chocolate and maintaining it in proper condition, many enrobing machines are equipped with built-in tempering devices.

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Publications

Troubleshooting.

Troubleshooting The growing role of the technologist in the production of MCIs has been shown to be driven by the drive for increased productivity, the development and deployment of appropriate sensors, and the potential for computing and data storage. There is always an opportunity to do something better, and this is especially true for the production of MCIs, since we do not yet have a sufficient understanding of the processes occurring during [...]

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Control weighing machines

Measurement of sizes and colors Measurement of length and thickness can be performed using a video system (vision system), the principle of which is that when the product passes under an oblique beam of light, it is reflected in a certain place in the photosensitive matrix. The thickness is calculated in relation to the substrate, for example the belt of the hearth of the oven. To obtain the length of the cookie, the time between large offsets is calculated [...]

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Measuring instruments are applied after the product exit of the oven

Measuring instruments used after the product leaves the oven When the biscuits leave the oven, the weight, size, color and moisture content are monitored. Typically, these checks are carried out using selected samples of up to 30 pieces of products, which are manually taken from the hearth belt at intervals of 15 to 30 minutes. To get a more detailed understanding of the change in product quality, use [...]

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Measuring instruments used in baking

Baking Gauges While a cookie baking oven can be thought of as simply a hot tunnel, this "box" is quite complex in terms of turbulent air movement and heat generation. The emission of flue gases and moisture in different parts of the oven is different, and therefore the control of the oven is very important, especially when taking into account the problems [...]

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Publications

Measurement of properties of raw materials

Brief Description of the Measuring Instruments Used Sensors are available to monitor most process variables, but most were not originally designed for the biscuit industry (or even the food industry). Nevertheless, it is more efficient to use already proven devices than to develop new ones. Measuring the properties of raw materials The quality of the raw materials stored at the enterprise is the responsibility of the quality control service, which [...]

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efficiency and quality management

Efficiency and built-in controls

Measuring instruments for monitoring The task of controlling the process is to maintain constant production parameters. It is clear that even with a statistical evaluation, periodic sampling is rather laborious, tedious, and does not give a complete picture of the process. There are currently sensors that can be used for continuous monitoring or frequent checks of most product and equipment parameters. You need to be very careful [...]

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Publications

Perform control measurement process

Temporary change of the recipe and control of batches In order to maintain the conformity of the product characteristics to the technical conditions, it is necessary to make small changes in the recipe when preparing the dough or its kneading. The most common change in water content is used to maintain the elastic-plastic properties with varying flour quality and temperature. Changes in the amount of chemical disintegrants may also be necessary. It is important to have reliable means [...]

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Publications

Maps Process Control

Process control charts Process control charts are sometimes called Shewart charts. They are described in detail in the UK standard BS 2564 [1] and in some manuals on statistical quality control methods. STANDARDS Thickness gauge length MM Biscuit length mm Number of biscuits Weight of biscuits mm to fill the gauge Biscuit color, top […]