pelleting chocolate

pelleting chocolate
The coating is a special process of consistently applying layers of chocolate or sugar using rotating surfaces (according to the stencil method). Suraging sugar is considered in different sections of this book, and below we consider only chocolate coating.

Chocolate is often coated with nuts (almonds, hazelnuts and peanuts, as a rule, are first roasted, and Brazil nuts are not). Raisins, condensed milk balls, canned ginger or cherries, various pastes and nougat are also used as fillings. Filling .

pelleting chocolate

The coating is a special process of consistently applying layers of chocolate or sugar using rotating surfaces ( by stencil method). Suraging sugar is considered in different sections of this book, and below we consider only chocolate coating.

Chocolate is often coated with nuts (almonds, hazelnuts and peanuts, as a rule, are first roasted, and Brazil nuts are not). Raisins, condensed milk balls, canned ginger or cherries, various pastes and nougat are also used as fillings. Filling .

Calculation croissants recipe with pastry cream

images
imagesCalculation croissants recipe with pastry cream (with water)

per tonne of croissants

% DM

in kind, kg

in Dry kg

kruasan

82

770

631,4

filling

72

230

165,6

1000

797

% DM croissants

79,7

Calculation croissants without filling recipe

1 to download

on 1 tonne baked.

on 1 tonne croissants

name of raw materials

% DM

kg

croissants, kg

with filling, kg

actually

dry

actually

dry

actually

dry

flour

85,50

66,22

56,62

499,76

427,30

384,82

329,02

granulated sugar

99,85

8,76

8,75

66,11

66,01

50,90

50,83

glucose syrup

80,00

12,00

9,60

90,56

72,45

69,73

55,78

hydrogenated palm oil.

100,00

9,00

9,00

67,92

67,92

52,30

52,30

monodiglitseridı

100,00

2,10

2,10

15,85

15,85

12,20

12,20

malt powder

94,00

1,00

0,94

7,55

7,09

5,81

5,46

aromatic creamy dough

0,00

0,09

0,00

0,68

0,00

0,52

0,00

etilvanilin

0,00

0,06

0,00

0,45

0,00

0,35

0,00

yeast dry baker.

92,00

0,41

0,37

3,07

2,82

2,36

2,17

Brewer's yeast presses.

25,00

0,60

0,15

4,53

1,13

3,49

0,87

milk dry degreased.

96,00

1,80

1,73

13,58

13,04

10,46

10,04

Extra salt

96,50

0,72

0,69

5,43

5,24

4,18

4,04

potassium sorbate

0,00

0,10

0,00

0,72

0,00

0,56

0,00

margarine sloen.testa

84,00

26,68

22,41

201,35

169,14

155,04

130,24

water

0,00

34,17

0,00

257,86

0,00

198,55

0,00

in total

163,71

112,37

977,56

847,98

752,72

652,95

output

82,00

1000,00

820,00

770,00

631,40

total on 1 tonne baked croissants

847,98

652,95

% Loss 3,3

129,5392

752,7214

coefficient

7,55

coefficient

0,77

total on 1 tonne croissants with fillings

652,95

Calculation stuffing recipe

1 to download

on 1 ton filling

on 1 tonne croissants

name of raw materials

% DM

stuffed

actually

dry

actually

dry

actually

dry

glucose syrup

80,00

120,00

96,00

209,84

167,87

48,26

38,61

granulated sugar

99,85

140,00

139,79

244,82

244,45

56,31

56,22

modified starch

84,00

30,00

25,20

52,46

44,07

12,07

10,14

sodium alginate

100,00

2,00

2,00

3,50

3,50

0,80

0,80

maltodextrins

78,00

20,00

15,60

34,97

27,28

8,04

6,27

condensed milk

74,00

60,00

44,40

104,92

77,64

24,13

17,86

milk powder

96,00

50,00

48,00

87,43

83,94

20,11

19,31

lecithin

99,10

3,00

2,97

5,25

5,20

1,21

1,20

salt

96,50

0,60

0,58

1,05

1,01

0,24

0,23

hydrogenated palm oil.

100,00

40,00

40,00

69,95

69,95

16,09

16,09

vanillin

0,00

0,60

0,00

1,05

0,00

0,24

0,00

carotene

100,00

0,20

0,20

0,35

0,35

0,08

0,08

aromatic creamy stuffing

0,00

0,30

0,00

0,52

0,00

0,12

0,00

alcohol

0,00

4,00

0,00

6,99

0,00

1,61

0,00

lemon acid

91,20

1,80

1,64

3,15

2,87

0,72

0,66

sorbic acid

97,00

0,80

0,78

1,40

1,36

0,32

0,31

water

0,00

126,00

0,00

220,34

0,00

50,68

0,00

in total

599,30

417,16

1047,99

729,48

241,04

167,78

output

72,00

1000,00

720,00

230,00

165,60

losses,%

1,3

1047,991

729,4833

241,0378

167,78116

total on 1 ton filling

729,4833

coefficient

1,748691

total on 1 tonne croissants with fillings

167,7812

coefficient

0,23

Calculation of consolidated recipes

on 1 tonne

on 1 tonne croissants

name of raw materials

% DM

the amount of phase

stuffed

actually

dry

actually

dry

flour

85,50

384,82

329,02

388,70

332,34

granulated sugar

99,85

107,21

107,05

108,29

108,13

glucose syrup

80,00

117,99

94,39

119,18

95,35

hydrogenated palm oil.

100,00

68,38

68,38

69,08

69,08

monodiglitseridı

100,00

12,20

12,20

12,33

12,33

malt powder

94,00

5,81

5,46

5,87

5,52

aromatic creamy dough

0,00

0,52

0,00

0,53

0,00

etilvanilin

0,00

0,35

0,00

0,35

0,00

yeast dry baker.

92,00

2,36

2,17

2,38

2,19

Brewer's yeast presses.

25,00

3,49

0,87

3,52

0,88

milk dry degreased.

96,00

10,46

10,04

10,57

10,14

Extra salt

96,50

4,43

4,27

4,47

4,31

potassium sorbate

0,00

0,56

0,00

0,56

0,00

margarine sloen.testa

84,00

155,04

130,24

156,61

131,55

modified starch

84,00

12,07

10,14

12,19

10,24

sodium alginate

100,00

0,80

0,80

0,81

0,81

maltodextrins

78,00

8,04

6,27

8,13

6,34

condensed milk

74,00

24,13

17,86

24,38

18,04

milk powder

96,00

20,11

19,31

20,31

19,50

lecithin

99,10

1,21

1,20

1,22

1,21

vanillin

0,00

0,24

0,00

0,24

0,00

carotene

100,00

0,08

0,08

0,08

0,08

aromatic creamy stuffing

0,00

0,12

0,00

0,12

0,00

alcohol

0,00

1,61

0,00

1,63

0,00

lemon acid

91,20

0,72

0,66

0,73

0,67

sorbic acid

97,00

0,32

0,31

0,33

0,32

water

0,00

249,23

0,00

251,75

0,00

in total

1192,31

820,73

1204,36

829,02

output

79,70

1000,00

797,00

1000,00

797,00

total loss,%

1,00

1204,36

829,02

The problems of microbiological character rancidity.

Other issues

Microbiological problems, rancidity. Chocolate and confectionery products are not as susceptible to spoilage under the action of microorganisms, like fish or meat, and even in cases when undesirable processes described in this section occur, .

Sugar bloom. Causes and prevention methods

Sugar bloom. Causes and prevention methods

Sugar graying externally is a grayish bloom; The initial stages of sugar graying resemble fat graying, but if you touch your finger with a bloom of sugar grace, it does not smear and touch .

Žirovoe posedenie - a brief summary

Fat-graying - a brief summary
The reader, who only recently began to study the issues of confectionery technology, the above information about fat bloom could confuse and even lead
.

Thermal processing of chocolate

Thermal processing of chocolate

As an effective method of preventing or slowing the bloom of chocolate is the heat treatment of products soon after their removal from the glazing machine. For the reasons stated above, there is no need to conduct .

Cocoa butter Krisstallizatsiya

45
Krisstallizatsiya cocoa butter under different environmental conditions. Changes in melting point

Filtered non-temper cocoa butter and properly tempered cocoa butter were poured into shallow, closable forms and kept in thermostats at temperatures 18, .