Categories
Production of sweets and halva

pelleting chocolate

Coating is a special process of sequentially applying layers of chocolate or sugar using rotating surfaces (using the stencil method). Sugar panning is covered in various sections of this book, and below we will only look at chocolate panning. Nuts are often coated with chocolate (almonds, hazelnuts and peanuts are usually roasted first, but Brazil nuts are not). [...]

Categories
Chocolate and cocoa

pelleting chocolate

Coating is a special process of sequentially applying layers of chocolate or sugar using rotating surfaces (using the stencil method). Sugar panning is covered in various sections of this book, and below we will only look at chocolate panning. Nuts are often coated with chocolate (almonds, hazelnuts and peanuts are usually roasted first, but Brazil nuts are not). [...]

Categories
Industrial formulations

Calculation croissants recipe with pastry cream

Calculation of the recipe for croissants with pastry cream (with water) per ton of croissants% DM in kind, kg in Dry, kg croissant 82 770 631,4 filling 72 230 165,6 1000 797% DM of croissant 79,7 Calculation of the recipe for croissant without filling for 1 loading for 1 ton is baked. for 1 ton of croissants the name of the raw material [...]

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Publications

The problems of microbiological character rancidity.

Other problems Microbiological problems, rancidity. Chocolate and confectionery products are not as susceptible to spoilage under the influence of microorganisms as fish or meat, and even in cases where the undesirable processes described in this section occur, spoiled products do not have any pathogenic effect, except, of course, that someone it can start to stir up at the sight of a chocolate bar that has lost its [...]

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Publications

Sugar bloom. Causes and prevention methods

Sugar bloom. Causes and Methods of Prevention Sugar bloom outwardly is a grayish bloom; the initial stages of sugar bloom resemble greasy bloom, but if you touch the bloom of sugar bloom with your finger, it does not smudge and does not feel like the surface is oily or oily to the touch. At later stages of development, the sugar bloom looks "crystalline", as if frosty; to the touch […]

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Publications

Žirovoe posedenie - a brief summary

Fat Bloom - A Brief Summary For a reader just recently exploring confectionery technology, the above information on fat bloom could be confusing and even desperate for those who don't quite understand the crystalline structure of cocoa butter and other fats used in combination with it. At present, through the efforts of scientists and process engineers, equipment has been created and technologies have been developed that take into account [...]

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Publications

Thermal processing of chocolate

Heat treating the chocolate An effective method of preventing or slowing down the blooming of chocolate is to heat the items shortly after they are removed from the ironing machine. For the reasons stated above, it is not necessary to heat the molded chocolate. There are two methods of heat treatment: 1. Filled dark chocolate candies are heated to 32,2 ° C, and this [...]

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Publications

Cocoa butter Krisstallizatsiya

Crystallization of cocoa butter under various environmental conditions. Melting Point Change Filtered untempered cocoa butter and properly tempered cocoa butter were poured into shallow, closing molds and kept in thermostats at temperatures of 18, 23, 27 and 29,5 ° C, without allowing any movement. After the samples were held at such temperatures for three months, storage of all samples continued [...]