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Solubility, saturated and supersaturated solutions

The site uses numerous terms related to the technology of confectionery production. According to the recommendations, we will try to clarify all the terms in one chapter, not limited to the available links to other sources. For this reason, we have expanded the part that addresses issues of spoilage of products, including explanations of specialized terminology often used in this industry. We hope that as a result you [...]

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Attributed confections harm

Harmfulness attributed to confectionery The mass media have widely discussed the question of the harm that confectionery can cause to human health. In fact, they only account for 4% of total calorie intake, and the media is simply misleading people. Of course, some people eat much more sweets than the average person, but these same people also consume more other foods. OBESITY [...]

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Nutritional value and composition of foods

FOOD VALUE OF CHOCOLATE AND OTHER CONFECTIONERY PRODUCTS Confectionery lovers rarely pay attention to their nutritional value - they eat sweets because they like them. Sometimes products like sweets are called "food for pleasure." There are probably more different confectionery products than foodstuffs of any other groups. Attractiveness and packaging, as well as the possibility of [...] increase their value.

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Sanitary conditions in the enterprise

Sanitary and hygienic conditions at the enterprise At any food enterprise, maintaining proper sanitary and hygienic conditions depends on several factors: • personnel; • ingredients; • equipment and facilities; • control of insects and rodents. Staff. If employees are not familiar with the basics of hygiene, then choosing the best ingredients, equipment and facilities is useless. Responsibility for personal hygiene lies mainly with the medical staff. After a medical examination confirming that [...]

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Food poisoning and the presence of foreign bodies

Sanitary and hygienic condition, food poisoning and the presence of foreign bodies Author's note. Most of the information in this chapter is based on UK experience and practice, but we hope that it will be useful to readers in other countries as well. Differences in climate and larger populations may make the problems in other countries even worse, but knowledge of general quality control methods, [...]

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Control of microbiological quality

Microbiological quality control Microbiological problems are discussed in detail in the relevant sections. The need for microbiological control is mainly determined by the following tasks: • prevention of the presence of pathogens in products; • prevention of bacterial damage to products. Infection can be associated with: • purchased raw materials; • with the growth of microorganisms during processing; • with improper handling of the finished product or its unsatisfactory [...]

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The limits of the shelf life

Shelf Life - Limits and Tests Shelf Life Limits Over time, any food product degrades and ultimately becomes unusable and cannot be sold. The rate of deterioration depends on a combination of factors such as storage temperature, composition, ingredient quality and properties [...]

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Integrated Process Control System

Built-in process control system In the confectionery industry, a lot of attention is paid to such systems. They were developed in the chemical and petroleum industries based on certain physical or chemical characteristics - boiling point, density, viscosity, refractive index, pH value, color, etc. In the case of batch processes, these parameters are measured manually (usually only for a part of batches) using […]

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confectionery Quality Control

Quality control Although the general principles of quality control have remained unchanged for many years, now the concept of "security" is often used instead of the concept of "control". In dictionaries, the term “to assure” is associated with the meaning of “guarantee”, while “to control” means to control, to regulate within the framework of certain powers. In this regard, the term "provision" seems more appropriate, since management in [...]

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Confectionery Industry Technology

Products with different layers

Products with different layers. Many confectionery bars appeared on sale, consisting of layers of various products in contact with each other. Many of these bars are attractive, but often far from technology employees of the firms are unaware of the restrictions on possible combinations of products. Many qualified manufacturers of sugar confectionery products are also not at all sure which [...]