Vanilla, vanillin, ethyl vanillin Vanilla aroma is used in a wide variety of products, especially in the production of chocolate and chocolate drinks. Natural vanilla with its unsurpassed bouquet is used in high-quality confectionery products (most products are currently scented with synthetic vanilla and ethyl vanillin). Natural vanilla. Vanilla is obtained from the pods of a variety of tropical orchids known as Vanillaplanifolia. It is a climbing plant that needs support [...]
In this technology, agar, as a gelling agent in the marshmallow mass, is replaced by dry pectin. About 3% of apple pectin is added to applesauce with a solids content of 10% and mixed in a mixer for 2 hours to swell the pectin. The compacted puree is rubbed through a sieve with holes 1 mm in diameter. The applesauce is pumped into a container, from where it is dispensed [...]
Technological scheme of production of the marshmallow to molding area is not much different from the computer-hardware circuits for pastes.
The marshmallow molding process includes the following stages: pouring the marshmallow mass, holding the layer and cutting it into separate products. The prepared pastel mass must be immediately poured, since the process of gelation begins in it. The mass is poured into wooden trays with dimensions 1380x320x22 mm. The trays are covered with a rubberized sheet and installed on the chain conveyor 6 of the filling machine. The paste is loaded into the receiver and [...]
Applesauce comes in barrels or in bulk and is pumped to production.
Characteristics of self-leveling polymer floors for the food industry. Polymer materials are a new generation high-tech product. They represent a polymer system modified with various resins and elastomers. When the layer is fully polymerized, the self-leveling coating becomes chemically resistant, waterproof, dust-free and shockproof. Our materials are not affected by UV radiation. When you are faced with tasks that need to be completed in order to [...]