Categories
Manufacturing of oriental sweets

Timed-xela saxarnaja

Timed-xela saxarnaja
Timed-xela saxarnajaChuche-Khela sugar is a product made from walnut kernels strung on a string and filled with a jelly mass.
The surface is sprinkled with starch and powdered sugar. The structure of Chuch-Khela is viscous, oblong shape, round section.
In 1 kg contains at least 3 pieces.
Humidity - 14,1 ± 2,0%.
Technological scheme of production
Thread on walnut kernels on the skin.
Cooking jelly mass.
Cooking products.
Packaging products.
For the production of Oriental sweets Chuche-hela sugar is used granulated sugar, powdered sugar, agar, molasses, maize starch, walnut, rum essence, vanillin, threads for stringing a walnut kernel.
Threading walnut kernels on the threads. The kernels of walnut, walnut are strung on a string so that the strings with nuts weigh 50 — 55 g. The free end of the thread is left in the form of a loop.
Threads with nuts are placed on wooden trays in the correct rows so that the end of the thread with a loop hangs from the edge of the bed (for speed and convenience of work).
Cooking jelly mass.
The required amount of agar is soaked in water. Well-swollen, washed in running water agar when heated dissolve in water, add sugar, molasses, maize starch, diluted in cold water. The mixture is heated and divided in half. The first half of the mixture is boiled for 35 — 45 min to 100 — 108 ° С and humidity 19 — 20%. The boiled mass is cooled to 70 — 80 ° C, vanillin and a half of the prescribed formulation of rum essence are added.
Cooking products. Chuch-hela is prepared in two stages. A boiler with a welded jelly mass is placed on a rack, to which a rail is attached with a crossbar at a height of 0,5 m from the surface of the mass. In the hot (70 — 80 ° C) jelly mass is lowered individually in each thread with strung nuts and then hung on the hook of the crossbar by a loop. After the excess mass flows back to the boiler, the threads are outweighed by the drying rack for 1,5 — 2 an hour in the workshop room.
Not bringing the weight to the final drying, the threads are again lowered into the second portion of the jelly mass prepared as described above, boiled slightly larger (to the moisture content 16 — 18%). The temperature of the jelly mass is also 70 — 80 ° С. After the second lowering into the jelly mass, the semi-finished product is again suspended on a shelf, dried and sprinkled with starch in powdered sugar. The sprinkled Chuch-hela on the shelves is finally dried for 24 hours on the premises of the workshop.
The packaging of Chuche-hely is carried out in accordance with the requirements of MRTU 18 / 281 — 69.
Timed-xela saxarnaja
The product is strung walnuts coated with jelly mass. The surface is sprinkled with starch and powdered sugar. It has an oblong shape and viscous structure. Produced by weight. 1 kg contains at least three low.
Humidity 14,1 + 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

437,2

436,5

if

85

7,9

6,7

flow

78

174,9

136,4

Corn starch

87

78,7

68,5

Essence of rum

1,3

walnut kernel

94

174,9

164,4

Powdered sugar sprinkled on

99,85

48,1

48

Corn starch sprinkled on

87

43,7

38

Threads

100

1

1

Vanillin

0,2

 

Total

 

967,9

899,5

Log out

85,9

1000

859

Add a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to combat spam. Find out how your comment data is processed.