Information portal about food and confectionery production
Chocolate molding Features of solidification of cocoa butter and its effect on the molding process. Chocolate mass after processing in a finishing machine constitutes an almost finished product; it should only be cast into molds and allowed to harden. However, the chocolate casting operation requires special attention due to the presence of cocoa butter in it, which is sensitive to even the slightest temperature change. According to the literary [...]
Tempering chocolate masses Considering the blooming of chocolate masses in the light of the outlined basic concepts of the polymorphism of cocoa butter, it should be noted that the cause of blooming of chocolate is the transformation of metastable forms of cocoa butter into a stable one. […]
1. Cookers for gummy and jelly masses 1.1. Known cooking systems Cooking systems are used with: - direct heating - indirect heating. In the performance of cooking appliances, the more or less pronounced tendency of gelling agents and thickeners to stick and precipitate is taken into account. Indirect cookers Here we are talking about coil cookers with [...]
Gingerbread raw dough. Preparation of gingerbread dough is to obtain a homogeneous mass from a uniformly distributed raw material, a viscous consistency. Depending on the technological mode, two main types of dough are prepared: raw and custard. Raw gingerbread dough contains up to 57% sugar (by weight of flour), which greatly limits gluten swelling. Raw gingerbread dough prepared according to the normal technological regime should [...]
I have loved ice cream all my life. Thought it was done by cool experts at the level of God. But only in old age learned to do it. I understood the principle of cooking through mistakes and spoilage of raw materials. I can now make the most varied ice cream. With any toppings, but most of all I like banana toppings. For beginners sweet tooth and for my granddaughters (when [...]
Proofing oven units are a design consisting of a proofer and a furnace, united by a common conveyor. Units are designed for the production of molded bread from rye and wheat flour and provide complete mechanization of production processes at the proofing site - baking. The proofing and oven unit P6-XPM (Fig. 3.31) consists of an autosplitter 7, a proofing conveyor cabinet 2 and a furnace 4, united by a common chain [...]
Special varieties of bread products include lamb and crackers, gingerbread cookies, bread sticks, straws, etc. The complexity of the production of these products, as a rule, is 3 ... 5 times higher compared to the production of mass varieties of bread. This is due to a more complex technological scheme of production and insufficient level of mechanization. The main difference in the composition and layout of production lines [...]
For the mechanization of the production of pastry and simple crackers, special machines are used for the molding and cutting of crackers.
Machines for the production of bread crackers. Bread crackers are a new type of breakfast cereal, a ready-to-eat product. They are made from bread crumbs (panir. Fig. 3.44. An extruder for the production of bread crackers by the war of flour) with the addition of salt, sugar, vegetable oil and food flavoring. In fig. 3.44 shows a molding machine (extruder) for the production of bread crackers. Cracked bread previously [...]
Bread, being the most massive piece of food cargo with the shortest shelf life, requires strict sanitary regimes, poorly withstands mechanical stresses, especially in the first hours after baking. With this in mind, an important role should be assigned to transport and storage operations. However, in comparison with the level of mechanization of the main production, the mechanization of transport and storage operations with finished products is significantly behind, barely reaching 10 ... 15%. [...]