Categories
Equipment for cafes, bars, restaurants

Molds for casting chocolate

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Categories
Equipment for cafes, bars, restaurants

Chocolate molds.

{aridoc engine = "google" width = "700 ″ height =" 800 ″} documents / 9.pdf {/ aridoc}

Categories
The technology of bread and bakery products

INFLUENCE OF kneading dough on the formation

Vpliv sposobіv zamіshuvannya Process for utvorennya tіstaPіd hour zamіshuvannya tіstova masa scho utvoryuєtsya of rіznih Components Connection, pіddaєtsya pevnіy mehanіchnіy dії, tobto obroblyaєtsya of Pevnyi іntensivnіstyu.Іntensivnіst mehanіchnoї obrobki tіsta harakterizuєtsya Pete energієyu scho vitrachaєtsya pіdchas zamіshuvannya. The value of the intensity of the turnaround is measured in J / g of the test. The intensity of the mechanical turnaround is of little security structurally mechanical power of the test, optimal for the furthest processes of anticipation, [...]

Categories
The technology of bread and bakery products

Other flour

Inshi vidi is boroshno Triticale triticale - Grain culture has been piece by piece, yak was killed in wheat graves (Triticum) and zhita (Secale). All wheat and wheat amphidiploid. Tsey amfidiploid maє to high yields, high open bіlkіv, stіykіst to low temperatures і zvoryuvany. Zavdyaki tsyom tritіkale zdatne suttvo thoroughly replenish the whole structure of grain masks of Ukraine, especially the areas of Lisostepu and Polisya. Behind the whole warehouse [...]

Categories
The technology of bread and bakery products

Khliboparkas power of wheat boroshn іz grain znizheno yakostі і zhitnogo boroshn

Khlibopekarsky power of life is good. It is time for wheat and bread for less, darker, less time, less than the required diameter (formost). In case of the well-known vividness of the most important values, the structural and mechanical power of the mother’s side is important - steps of sticking, hitching, vologie and dryness on the dot. The values ​​in the brightness of the life bread are enriched by the peculiarities of the chemical warehouse and the hlebopekarskih authorities of the life of the forest. [...]

Categories
The technology of bread and bakery products

Packaging of finished products

Packaging of finished products. Packaging, according to GOST 16299 - 78, - preparation of products for transportation, storage, sale and consumption using packaging. Packed bakery product (according to GOST R 51785 - 2001) - a product placed in a container, the inlet of which is welded, rolled up, jammed with a clip or locked with a lock that protects the product from damage and loss. Transport packaging of the bakery product - [...]

Categories
The technology of bread and bakery products

Conditions and terms of rich products

Conditions and terms of storage of butter products After baking, the butter bakery products first go to the bakery for cooling and storage, and then on an expedition - for transportation to the distribution network. If necessary, the products are packaged. During storage, the products are lost in mass due to drying and staling. Shrinkage begins after the product leaves the furnace, it occurs due to the evaporation of water [...]

Categories
The technology of bread and bakery products

Determining readiness rich products

 Determining the readiness of butter products In the baking process, the correct determination of the readiness of the product is of great importance. The quality of the products, the thickness and color of the crust, the state of the crumb, and the shelf life of their freshness depend on this. Excessive baking time increases the stick, reduces the productivity of the oven, causes excessive consumption of fuel or electricity. The readiness of baking and bun trifles is determined using a number of methods: • by the color of the crust: depending on [...]

Categories
The technology of bread and bakery products

Baking Viennoiserie

Baking rich bakery products By baking is meant heating in the baking chamber of the dough piece before turning it into a finished product. Baking rich products is a complex process that occurs under the influence of heat and moisture. A set of thermophysical, colloidal, microbiological and biochemical processes takes place inside the test piece and on its surface. The test piece is heated in the baking chamber in three ways: thermal radiation, convection [...]

Categories
The technology of bread and bakery products

Biochemical and colloidal processes in the dough during baking blank

   Biohich and the number of processes required for procurements are available at one hour of the year. First hour vip_kannya vnas_dok progrіvannya tіstovoї procurement zmіnyuєtsya mill bіopolіmerіv tіsta: starch, bіlkіv, pentozanіv. Це сприяє їх гідролітичным […]