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The technology of bread and bakery products

Requirements fat.

Flour, dough, flour, yeast. water, oil, Sugar, Sugar, milk, starch, patoka.solod.Fats
In virobnitstvі hlіbobulochnyh virobіv vikoristovuyut giri, scho vipuskayutsya for hawky tsili: butter cow, margarine, іdky fat for khliboparkskoi promislovostі, roslinnі olії. Physical-chemical indicators of fat and third-party olives in table. 10 and 11.
Physical and chemical properties of fats

Fat

Mass fraction, %

moisture

grease

salt

Oil cow's (GOST 37 — 91):

vologodske

16

82,5

unsalted sweet and kyslovershkove

16

82,5

Sweet and salty kyslovershkove

16

81,5

1

Amateur Sweet and kyslovershkove:

unsalted

20

78

salt

20

77

1

Peasant and sweet unsalted kyslovershkove

25

72,5

Peasant sweet:

salt

25

71,5

1

Toplesh

0,7

99

Margarine (GOST 240 — 85): Sandwich “Extra”

16,5,

82

0,3-0,5

"Leningradsky" table:

17

82

0,3-0,5

"Vershkovy"

17

82

0,3-0,5

"Lactic"

17

82

0,3-0,7

"Novy"

16

82

0,3-0,7

"Vsslsk" »

24

75

0,3-0,7

"Sonya"

27

72

0,3-0,5

"Yerv"

17

82

0,4-0,5

For industrial processing: liquid for the baking industry

17

83

Liquid for the confectionery industry

17

82

0,3-0,5

dairy-free

16,5

82,5

0-0,5

Liquid Fat for baking

Industry (OST 18197-84)

0,3

99,7

Tytruyema acidity and pH of plasma oil: the Vologda - less than 22 ° T or pH of at least 6,31; for all kinds of sweet - no more than 23 ° T or pH of at least 6,25; kyslovershkovoho for all types of 26 to 55 ° T or pH of 6,12 to 4,50.
The acidity of the liquid margarine for baking and dairy-free industry is not regulated; for all other types of margarine, it should be no more than 2,5 ° Kettstorfera.
 

Oil

Moisture and volatile matter,%, not more

Color number, mg of iodine, no more

Acid number, mg KOH / g, not more

Йодне число, г Jz / 100 г

Fat-free lean mass fraction of impurities,%, not more

Mass fraction of substances not omylyuyuhsya,%, not more

Sunflower (TOAST 1129-93) refined:

dezodorovana

0,1

10

0,4

125

Missing

1

nedezodorovana

0,1

12

0,4

Also

1,2

gidratovana:

the highest grade

0,1

15

1,5

145

П

ІД

first grade

0,15

20

2,25

145

и

1,2

crude:

 

 

 

 

 

 

the highest grade

0,2

15

1,5

145

0,05

1,2

first grade

0,2

25

2,25

145

0,1

1,2

Cotton (TOAST 1128-75) refined, deodorized,

the highest grade

0,1

7

0,2

101-116

Missing

1

first grade

0,1

10

0,2

101-116

Also

1

nedezodorovana:

 

 

 

 

 

 

the highest grade

0,1

7

0,2

101-116

 

1

first grade

0,2

10

0,3

101-116

II

1

Kukurudzyana (TOAST 8808-73) rafіnovana:

dezodorovana

0,1

20

0,4

111-113

Missing

1

nedezodorovana

0,1

20

0,4

111-113

Also

1

refined

0,2

100

5

111-113

0,1

2

Soybean (goshi / 825-76) refined:

dezodorovana

0,1

12

0,3

120-140

Missing

0,8

nedezodorovana

0.1S

12

0,3

120-140

Also

1

gidratovaia, Purshia grade

0,15

50

1

120-140

N

1

Gіrchichna (TOAST 8807-74):

the highest grade

0,1

90

1,5

92-123

0,05

1

first grade

0,15

100

2,3

92-123

0,05

1

Sesame (TOAST 8990-59):

 

 

 

 

 

 

refined

0,1

15

0,4

103-117

Missing

1,3

crude:

first grade

0,15

15

1

103-117

0,1

13

second grade

0,2

25

2

103-117

0,1

1,3

Peanut (TOAST 7981-68) refined:

dezodorovana

0,1

0,5

83-105

Missing

0,8

nedezodorovana

0,15

0,4

83-105

Also

0,8

crude:

the highest grade

0,15

1

83-105

0,05

1

first grade

0,2

2,25

83-105

0,15

1

Rіpakova (TOAST 8988-77):

refined nedezodorovana

0,15

30

0,4

108-118

Missing

1,2

first grade refined

0,25

85

4

108-118

0,15

1,5

Hemp (TOAST 898973):

refined

0,12

0,4

145

Missing

1

first grade refined

0,15

2,3

145

0,1

1

Peroxide number (1 0 mmol) all types and grades of sunflower oil svizhevyroblenoyi no more than 5, after storage - 10. v 2 kg

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