Categories
Manufacturing of oriental sweets

Creamy log

"Oriental sweets like soft candies" - Cream log
Cream log - a product made from milk fondant with added butter and hazelnut kernel. The product is molded in the form of log. The surface is grooved, decorated with lipstick.
The log weighs at least 750 g,
Humidity - 9 ± 3,0%.
Technological scheme of productionCreamy log


Preparation of fondant-nut mass.

The molding and trim products.
Packaging products.
For the preparation of Oriental sweets, Cream logs use granulated sugar, molasses, whole milk, butter, hazelnut kernel.
Cooking fudge-nut mass. From sugar, milk and molasses cook lipstick. Molasses added for 10 — 15 minutes before the end of cooking.
Boiled to 115 — 118 ° C, the syrup is poured onto a water-cooled cast iron table and cooled to 40 — 45 ° C. Then butter is added to the syrup and knocked down to form a mass of fine-crystalline structure of light brown color. Churn duration - 15 — 20 min. The humidity of the finished lipstick - 8 — 12%.
Part of the oil (approximately 3 kg) and nomads (approximately 20 kg) are left to finish the finished product. The finished lipstick is mixed with crushed hazelnut kernel.
Molding and finishing. The fudge-walnut mass is crushed and divided into pieces of approximately 700 g, which are then molded into a log with a diameter of 60 — 70 mm and a length of 200 — 220.
The oil and lipstick left for the finish is thoroughly mixed, rubbed through a metal sieve and, if necessary, heated. Then the finish with the help of linen bags with metal grooved tips is applied to the entire surface of the product in the form of equal strips, and then decorated with grapes and vine leaves. The finish should harden in the workshop room for approximately 1,5 — 3 an hour.
Packaging. Cream logs are packaged in accordance with the requirements of MRTU 18 / 281 — 69
Creamy log
The product is a milk fondant candy mass with hazelnut kernel. The surface is grooved, decorated with lipstick. Has the form logs. Produced by weight and packaged. Mass of one log not less than 750
Humidity 9,0 ± 3,0%. 

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

604,5

603,6

flow

78

34,5

26,9

whole milk

12

604,2

72,5

Butter

84

126,2

106

The core of the hazelnut

94

153,1

143,9

Total

___

1522,5

952,9

Log out

91

1000

910

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