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Technological equipment: bakery and pasta

Production lines for bakery production

In the process of complex mechanization and automation of production, individual machines and apparatuses are combined into units and production lines. The set of specialized technological machines located in accordance with a certain technological process and interconnected by transport devices is called a flow line. The mechanization and automation of production processes in the organization of production lines can be partial or complex. With partial mechanization or [...]

Categories
Technological equipment: bakery and pasta

Production lines for pasta

Lines are a set of unified equipment installed in the order of the technological process and interconnected by vehicles. At the enterprises of the industry, the production of pasta is carried out mainly on automated lines, which according to their purpose are divided into lines for the production of long and short pasta. The LMG line for the production of long pasta. The structure of the line includes (Fig. [...]

Categories
Technological equipment: bakery and pasta

Production lines for confectionery production

At the confectionery factories, confectionery is produced on mechanized production lines where all the necessary operations are performed in one synchronous flow. Scheme of production of wrapped caramel with fruit and berry filling. The technological process of making caramel consists of the following stages: preparation of syrup; cooking caramel mass; cooling and processing caramel mass; cooking caramel fillings; caramel molding; caramel cooling; wrapping or surface finishing of caramel; [...]

Categories
Technological equipment: bakery and pasta

Flow lines of marmalade, pastille, sugar and lingering cookies.

Scheme of production of shaped apple marmalade. The line (Fig. 7.18) includes a prescription and cooking station, a marmalade melting machine and a dryer. The mashed potatoes, previously rubbed on a washing machine through a sieve with a mesh diameter of 1,5 mm, are pumped into the mixers 1, which serve to make blended mashed potatoes in order to obtain a homogeneous mass of mashed potatoes with the necessary acidity and gelling ability. From [...]

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Confectionery Industry Technology

Nuts, poppies, fruits, berries and heat treatment products.

Nuts, poppy. Nuts. Hazelnuts and hazelnuts enter the catering without shells. In order to remove the shell and lightly fry the kernels, they are poured onto baking sheets and placed in a frying cabinet for several minutes. After that, the shell is easily separated from the kernel, and the nuts acquire a pleasant aroma. The shell is removed as follows: the nuts are placed in a small [...]

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Confectionery Industry Technology

Preparation finishing semis

Syrups and Caramel A mixture of water and sugar is called sugar syrup. The more sugar dissolved in water, the greater the concentration of syrup.

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Confectionery Industry Technology

Creams without butter and with butter.

Creams are prepared without butter and with butter. Without butter, whipped custard and raw cream is prepared, as well as marshmallow cream. Three types of cream are prepared in butter: butter cream, Charlotte cream and Glasse cream. Many derivatives can be prepared from these basic creams, for example, Charlotte creamy fruit cream, Charlotte creamy chocolate cream, etc. [...]

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Confectionery Industry Technology

Semi-finished products from fruits and nuts

Natural fruit juices Ripe, but not overripe fruits, without any signs of spoilage, wash, sort and remove the seeds, seed nests, stalks and fruit tree (after squeezing the juice from the pulp, you can make jam or jam). Squeeze the juice on the extractor 724-3, included in the set of universal drive; you can use another device. The juice turns sour quickly, so it should be used immediately. [...]

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Confectionery Industry Technology

Preparation of yeast dough and products from it

Classification of the dough Four types of yeast-free dough are distinguished: a) non-loosened (dough for pancakes);

Categories
Confectionery Industry Technology

Products from short pastry

Shortbread dough is prepared with a large amount of oil (26%) and sugar (18%); the dough is very thick and its humidity does not exceed 20%. Under such conditions, yeast cannot develop and you cannot use them as a baking powder for this type of dough. The main baking powder in shortcrust pastry is butter. It gives the test friability: it envelops the particles of flour and prevents them from connecting. [...]