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The technology of bread and bakery products

Quality sugar and honey.

Sugar and honey
sugar and honeyIn the baking industry uses sugar (ISO 2316-93, GOST 21-94), refined sugar and powdered sugar SDSTU 22 and 3-93, TU 18 152-92 Ukraine, GOST 22-94). Quality indicators are shown in Table sugar. 8.
Table 8           Quality sugar

Indicator

Sugar for industrial processing

Sugar

Powder

sugar

flowability

Loose weight, allowed lumps that break with light nadavlyuvanni

Color

White yellowish

White

Taste

Sweet without foreign tastes

Moisture,%, not more

 

0,15

0,14

0,1

Mass share on SR% sucrose, at least:

 

99,55

99,55

99,75

 reducing substances, not more:

 

0,065

0,05

0,05

 Mass fraction of ash,%, no more:

 

0,05

0,04

0,04

 Colour, without more, conventional units or units of optical density

 

1,5

0,8

0,8

(Units ICIMSA)

 

195

104

 

Metallomagnetic Mass fraction of impurities,%, no more:

 

0,0003

0,0003

0,0003

Honey used natural or artificial. Honey Bee (GOST 19792-87) should have a thick syrupy consistency zakrystalizovanu or without foam. Taste - sweet with a distinct flavor. Color - colorless or yellow, brown or brown tones. Humidity not more than 21% (for industrial processing - 25%). Quality of honey bee presented in Table. 9.
Table 9    Quality honey

Indicator

All types of honey than honey locust and cotton

3 acacia

3 cotton

Moisture,%, not more

21

21

19

Mass fraction of reducing sugars in CP,%, not less

82

76

86

Mass fraction of sucrose in CP,%, not more

6

10

5

Diashazne number on Wed, Goethe units, at least

7

5

7

Hydroxymethylfurfural in honey 1 kg, mg, not more

25.

25

25

Qualitative reaction to hydroxymethylfurfural

negative

Mass fraction of tin%

0,01

0,01

0,01

Artificial honey, maize in particular, should be clear, not muddy, viscous. Color - from light to dark yellow. The taste and aroma of sweet honey or sweet with honey close to the (artificial day corn) odor. Mass fraction of solids (CP) for the refractometer 78%, reducing substances at least 60%, masova proportion of acid in terms of citric acid, artificial honey not more than 0,5, for corn - 0,3%.

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