Information portal about food and confectionery production
JELLYING PRODUCTS To improve the quality of confectionery products, spices, wine and condiments are used. They are used in very small quantities, because otherwise you can spoil the taste of the products and distort their characteristic smell. Spices. Spices are dried fruits. flowers, berries, roots, seeds and bark of various fragrant plants. Before use, dry spices are dried at 50-60 °, and [...]
Cakes, pies, pies, pies, chicken meat and other flour culinary products are prepared with various fillings from meat, offal, fish, vegetables, mushrooms, cereals, eggs, etc. Minced meat is prepared from meat or offal, which is crushed using a cutter or pass through a meat grinder. Sometimes meat or offal is first cut into small pieces, fried, and then crushed. [...]
Basics of heat engineering calculations When determining the flow rate of the heat carrier (steam) and the size of the heating surface of the heat exchanger, the calculated equations of heat balance and heat transfer are usually drawn up. The total amount of heat spent on heating, dissolving the product and evaporating moisture, taking into account heat losses, in general form, is expressed by the formula (in J) (1-9) where Q1, Q2, Q3 are the corresponding items of consumption of useful heat spent on [...]
The construction of new and reconstruction of existing confectionery factories is carried out according to previously developed and approved design and estimate documentation. The development of technical documentation is usually carried out by a specialized design organization or institute.
In recent years, it expanded tendency to create small businesses and small power plants with flexible reorganization process. This is facilitated by the presence on the market a wide range of modern domestic and foreign equipment for preparation of various confectionery semi-finished products, forming, heat treatment and finishing of finished products.
How to open food production? 1. The choice of activity. First, we determine the scope of activity. Food and catering enterprises have their pros and cons. A huge plus is the high profitability and quick payback of the enterprise. Not a single heavy industry enterprise, factory or factory can count on a quick return on invested money. And in the food industry - [...]
The boss [...]
The bodies of the State Sanitary and Epidemiological Service (SES) in Ukraine are engaged in licensing procedures in the field of coordinating the provision of land plots for construction, coordinating the placement of production facilities, granting permits for certain types of activities, approving project documentation for construction and reconstruction, coordinating development, manufacturing and use new machines, mechanisms, equipment and new technologies, providing opinions on the sale and use of foreign products [...]
BASIC REQUIREMENTS FOR THE DEVELOPMENT OF THE TECHNOLOGICAL PART Based on the materials introduced by the Institute Gipropischeprom Effective date *. January 1992 4.1. Requirements for the organization of production 4.1.1. The technological part of the confectionery production project is being developed in accordance with the approved technological instructions for certain types of production of caramel, toffee, sweets, chocolate, halva, dragee, pastille-marmalade and flour confectionery products, "Sanitary rules for confectionery enterprises [...]
Manufacturers, as well as sellers, of all types of products are invariably worried about the same questions: what to produce (and sell), where and to whom to sell, and at what prices, and finally, “the weather for tomorrow”. In other words, everyone is interested in what is the demand for certain products and how to predict it. Food production is invariably attractive to small businesses. It […]