Categories
Manufacturing of oriental sweets

Pickle, Şaker pendыr vanilьnыj

Pickle, Şaker pendыr vanilьnыjpickle
Parvarda - candy in the form of pads. The surface sprinkled with flour.
In 1 kg contains at least 160 pieces.
Humidity - 3 ± 1,0%.
Technological scheme of production
Preparation of caramel mass.
Molding.
Packaging products.
To prepare parvarda oriental sweets using sugar, wheat flour 1 varieties, vegetable oil, citric acid.
Preparation of caramel mass. The outdoor digester batch was charged with granulated sugar and water (30-40% of the amount of sugar), all heated to boiling and boiled for 8-10 minutes. Then citric acid is added and boiled again until the middle of the fortress caramel samples, t. E. To 3-3,5% humidity. melt temperature at the end of the cook - 130-140 ° C.
Molding. The finished candy mass is poured onto a cooling table. After cooling to 70-80 ° C prominaetsya mass and pulls on tyanulnyh machines to complete whitening. The mass is then formed on the linear-cutting machines "in the pillow" or torsion.
Packaging products. Cooled to 20-25 ° C products sprinkle with flour and maintained by 18 24 to an hour in the room shop. Then they are packed in accordance with the requirements MRTU 18 / 280-69.
pickle
The product types of caramel, sprinkled with flour. It has the form of cushions. Available Loose. In 1 kg contains at least 160 pieces.
Humidity 3,0 + 1,0%.

name of raw materials

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t (without wrapping materials), kg

actually

in dry matter

Wheat flour I grade

85,5

24,9

21,3

Vegetable oil

100

1

1

Sugar

99,85

997,6

996,1

citric acid

91,2

0,5

0,5

Total

 

1024

1018,9

Log out

97

1000

970


Shaker pendyr vanilla
Shaker pendyr vanilla - caramel in the form of oblique pads.
In 1 kg contains at least 160 pieces.
Humidity 3,0 ± 1,0%.
Technological scheme of production
Preparation of caramel mass.
Molding.
Packaging products.
For the preparation of oriental sweets Shaker pendyr use vanilla sugar, molasses, vanilla.
Preparation of caramel mass. The outdoor digester batch at a pressure of heating steam 3-5kgs / sm2 charged with granulated sugar and water (30-40% of the amount of sugar), heated to boiling and boiled for 5-8 minutes. After this, add the molasses and boiling prodol¬zhayut to humidity caramel mass 3-3,5%. melt temperature at the end of the cook - 130-140 ° C.
Molding. The finished candy mass is poured onto a cooling table, vanillin was added, stirred. After cooling to 70-80 ° C and a lot of good prominaetsya stretched to full whitening. Then, on a wooden table candy mass is drawn into a loaf 15-20 mm in diameter and cut with scissors into pieces at 6-6,5, after cutting the loaf is turned on 90 °, causing the pieces are obtained in the form of beveled pads.
Packaging products. Cooled to 20-25 ° C the product is packed in accordance with MRTU 18 / 280-69.
For the same technological instruction manufactured Shaker pendyr mint, lemon pendyr Shaker, Shaker pendyr ginger with replacement vanillin respectively mint oil, lemon essence and ginger.
Shaker-pendyr vanilla
The product type of caramel. It has the shape of a rhombus. Available Loose. In 1 kg contains at least 160 pieces. Humidity 3,0 + 1,0%. 

name of raw materials

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t (without wrapping materials), kg

actually

in dry matter

Sugar

99,85

826,7

825,5

flow

78

247,9

193,4

Vanillin

0,2

Total

 

1074,8

1018,9

Log out

97

1000

970

Note: For this recipe produced Shaker-pendyr mint with replacement vanilla mint oil; Shaker-pendyr lemon with lemon replacing vanilla essence; Shaker-pendyr ginger with ginger substitute for vanilla. 

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