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Manufacturing of oriental sweets

Sherbet milk

Sherbet milk
Sherbet milk - a product of milk fondant with the addition of hazelnut kernel.
Manufactured products in the form of rectangular bars on 1.5-2,0 kg.
Humidity products - 9% (+ 3-1).
Sherbet is allowed to release the milk candy in the form of a rectangular shape with a content of at least 1 35 kg pcs.
Humidity The product in this case - 7,5 ± 2,0%.
Technological scheme of productionSherbet milkPreparation of fondant-nut mass.
Vystoyka molding and products.
Packaging products.
For the production of oriental sweets Milk Sherbet use sugar, syrup, condensed milk, the core of the hazelnut, vanilla.
Preparation of fondant-nut mass. The outdoor digester charged with sugar and milk, add water (25% of the amount of sugar), heated and boiled until 115-120 temperature ° C with constant stirring. For 10-15 minutes before the end of cooking, add the molasses. Uvaren¬ny syrup is fed into the machine or Fondant poured into a cast-iron table with a water-cooled. After cooling the syrup to 60-65 ° C knock it until a mass of fine-grained structure. Ready lipstick gets cream color.
Before the end of churning add fondant core of hazelnut and vanilla, stir them thoroughly until smooth fondant-nut mass.
Vystoyka molding and products. The resulting fondant-nut mass divided into portions 1,5-1,7 kg, placed in plywood boxes, lined with pre podpergamentnoy paper and leave to cool in the room shop. When forming Sherbet milk in the form of candy mass divided into portions 3-4 kg, rolled in layers and allowed to stand in a room of about 24 hour shop. Thereafter, the layers are cut into pieces of 45X20 mm.
Packaging products. Sherbet milk packaged in accordance with the requirements MRTU 18 / 281-69.
Sherbet milk
The product is a milk-fondant with the addition of hazelnut kernel. It has the shape of a rectangular bar. Available Loose. Weight products kg.Vlazhnost 1,5-2 9,0% (+ 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

473,3

472,6

flow

78

39,5

30,8

Condensed milk with sugar

74

236,6

175,1

The core of the hazelnut

94

276,2

259,6

Vanillin

0,1

Total

1025,7

938,1

Log out

91

1000

910

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