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Manufacturing of oriental sweets

Feshmak, Jellied almond Almonds in sugar


Feshmak, Jellied almond Almonds in sugarFeshmak - product from stretched caramel mass consisting of bundles of filaments.
The kg contains at least 20 pieces. (Beams).
Humidity - 2,5 ± 1,0%.
Technological scheme of production
Preparation of caramel mass.
Molding.
Packaging products.
For the production of oriental sweets Feshmak use sugar, vinegar essence, butter, wheat flour premium.
Preparation of caramel mass. In an open batch digester sugar and water (30-40% of the amount of sugar) was heated to boiling and boiled 5-8 min. Then add vinegar essence, and boiled until 1,5-1,75% humidity. mass temperature at the end uva¬rivaniya - 140-145 ° C.
Molding. Tufts of yarn Feshmak product obtained by spraying cooked candy mass using a rotating disk diameter 10-20 cm encased in an iron casing (speed 1100-1400 disk revolutions / min). Hot caramel mass in a thin stream is fed to the rotating disc. Under the influence of a cent robezhnoy force it, sprayed, it freezes as the thinnest of threads. The filaments are collected into bundles and cut into a size 350X200X70 mm. The casing and the car drive smeared with butter and flour podpylivayut.
Packaging products. Products Feshmak packed into compliance with MRTU 18 / 280-69.
Feşmak
The product type of caramel. It has the shape of the elongated beam thinnest of threads. Available Loose. In 1 kg contains at least 20 pieces. (Beams).
Humidity 2,5 + 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

952,6

951,2

Essence acetic

2,8

Butter

84

21,9

18,4

Flour

85,5

. 63,8

54,6

Total

 

1041,1

1024,2

Log out

97,5

1000

975


Priming almonds
Jellied almond - product consisting of peeled almonds and a creamy lipstick, zaglazirovannoe caramel mass.
In 1 kg contains at least 50 pieces.
Humidity - 6,9 ± 1,0%.
Technological scheme of production
Preparation of a creamy lipstick.
Forming the cabinet.
Preparation of caramel mass.
Glazing enclosure.
Cooling products.
Packaging products.
For the preparation of oriental sweets using Jellied almond sugar, whole milk, butter, molasses, almonds, vanilla.
Preparation of a creamy lipstick. The outdoor digester was charged with granulated sugar and whole milk is heated and boiled with constant stirring for 1-1,5 hour before 115-120 ° C. For 10-15 minutes before the end of cooking, add the molasses. Boiled syrup is poured onto a cooling table and cooled to 60-65 ° C. Then add butter and vanilla and bring down to form a fondant cream-colored fine-grained structure.
Humidity finished lipstick - 7,5- 10,5%.
Prodolzhitelynosty fights - 15-20 minutes.
Molding. Lipstick formed into loaves diameter 30-35 mm 1-1,5 kg. They are then cut into portions 8-9 g and roll into balls, which is pressed into a different three or four sides almond nucleus and the dried pre-purified. These lifestyle housing vayut on wooden trays and left for 16-20 hours to dry. Then prick the housing for the metal cal bow and placed in a tray so that the ends of the handles were turned to one side, making it easier to work on the glazing of buildings caramel mass.
Preparation of caramel mass. Caramel mass is prepared as well as for glazing walnut oblivnye.
Glazing enclosure. Corps semis dipped in hot caramel mass, which is in the process of glazing is heated.
Cooling products. Glazed housing product is cooled in cast iron or marble tables, pre-greased with butter, caramel mass to solidify. Thereafter, the product is removed from the finished metal to metal arches gentle shaking sieve and freed from adhering small pieces of caramel.
product packaging is carried out in accordance with MRTU 18 / 280-69.
Priming almonds
Priming almondsProduct-type candies, consisting of almonds and a creamy lipstick, glazed caramel mass. Available Loose. In 1 kg contains at least 50 pieces.
Humidity 6,9% ± 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 in lipstick

99,85

470,4

469,7  

Sugar in the caramel mass

99.85 

204,2

203,9

Whole milk to lipstick

12

470.3 

56,4

Milk, cream to lipstick

84

50,2

42,2

Molasses in lipstick

78

47,1

36,1

Patka in caramel mass

78

63,1

49,2

Vanilla in lipstick

 

0,2

 

almond kernel dried

96

123,8

118,8

Total

 

1429,3

976,9

Log out

93,1

1000

931


Almonds in sugar
Almonds in sugar - products, which are almonds, fried in sugar and coated with a layer of melted sugar. The surface of the product nodular, light-brown color.
Humidity - 1,5% (2,0; -0,5).
Technological scheme of production
Cooking products.
Cooling products.
Packaging products.
For the preparation of oriental sweets Almonds in sugar use granulated sugar, almonds, butter, vanilla.
Cooking products. In a batch digester, charge 55% of sugar and 22-25% of water from the total amount of sugar prescribed by the recipe, stir and bring to a boil. Then, into the boiling syrup, load all the recipe-based almonds and boil for 10-12 min with constant stirring with a wooden spatula. After that, 33% of granulated sugar is added to the mass (from the general norm) and continue boiling (roasting) with vigorous stirring for 3-4 min. Then the almonds are unloaded into dry dishes. The remaining amount of sugar (12%) is poured into the liberated pot, melted and brought to a boil. In the received weight roasted almonds are again brought, remove a cauldron from fire, add vanillin and a butter and all quickly carefully mix.
Total cooking time - 15-18 minutes.
Cooling products. Finished products are discharged evenly on an oiled cooling table.
Packaging. The cooled almonds to sugar packed in accordance with the requirements MRTU 18 / 280-69.
For the same technological instruction are produced hazelnuts in sugar, peanuts, sugar, apricot (bone and cashew nuts in sugar.

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