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Manufacturing of oriental sweets

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Ali - product type of marmalade-pata. It has the shape of plum halves, in which is enclosed almond kernel. The surface sprinkled with granulated sugar.
In the I kg contains at least 40 pc
Humidity - 12 ± 2,0%.
Technological scheme of productionnews


Preparation of marmalade mass.

The molding and trim products.
Packaging products.
For the preparation of oriental sweets Ala use sugar, syrup, apricot puree and apple, almonds, citric acid, apricot essence.
Preparation of marmalade mass. The outdoor digester batch was charged with granulated sugar, apricot and apple puree and heated. Through 50- 60 minutes after boiling, add molasses and boiled even 5-10 minutes before 105-110 ° C. Boiling is carried out in a continuous pom eshivanii.
Humidity produced marmalade mass - 14%,
Forming and finishing products. When molding products by hand, the granulated sugar is flattened on the table and on its surface it is stamped with a special wooden rolling pin in the form of half plums. The boiled marmalade mass is cooled to 80-90 ° C, citric acid is added to it, previously diluted in water in the ratio 1: 2, apricot essence and everything is thoroughly mixed. Then the mass with the help of special metal funnels with cut ends, closed with wooden sticks, is planted in the indentations punched in sugar sand. After filling approximately half of the cavity with a mass, each one is put on one core of almonds, and then they fill the whole cavity with marmalade mass.
Jelly mass is deposited at a temperature of not less than 70-80 ° C. After cooling, the deposited jelly mass is removed from the depressions and gentle shaking on the screen free from excess sugar.
Packing Ali carried out in accordance with the requirements of MRTU 1.8 / 281-69
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The product types of marmalade - stalemate. It has the form halves plums. In each half inside - almond kernel. The surface sprinkled with granulated sugar. Available Loose. In 1 kg contains at least 40 pieces.
Humidity 12,0 + 2,0%.

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

706,6

705,5

flow

78

35,4

27,6

apricot Puree

10

412

41,2

apple sauce

10

59

5,9

almond kernel dried

96

70,6

67,8

citric acid

91,2

3,2

2,9

Essence apricot

_

2,4

_

Sugar sprinkled on

99,85

70,7

70,6

Total

_

1359,9

921,5

Log out

88

1000

880

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