Manufacturing of oriental sweets

Raw materials for oriental sweets and prepare it for production.

For the production of eastern sweets use a wide variety of food raw materials: granulated sugar, wheat flour, starch, molasses, various fruit and berry preparations, kernels of nuts, milk, cream and ghee, food acids, honey, eggs, melange, salt, yeast, ammonium , Agar, food aromatic substances, alcohol, cognac, etc. All types of raw materials must meet the requirements of existing standards or technical conditions, and dyes and flavors must be approved by the Ministry of Health. Raw materials are taken in the shop with the result of the analysis of the chemical laboratory. Each type of raw material before the start-up in production passes special training, and the replacement chemist checks it organoleptically.
Bags of sugar, flour, collapse, small, ammonium, walnut kernels and so on. D. Must be cleaned from the surface with a brush and gently ripped along the seam. The ends of the twine and pieces are collected in a special collection. Inverted seams bags ripped up a slight shake free from the raw material residues from the surface.
With the opening of the barrels necessary to ensure that raw materials do not fall into splinters, nails and so on. D. Before opening the barrels carefully cleaned and washed with water.
Extract raw materials supplied in boxes, it is necessary in a special place. It will be controlled to not included in the feed slivers, shavings, nails, etc. D.
When opening the cans with a melange and condensed milk have to ensure that the raw materials have not been put in a metal trim. Banks should be opened with a special knife.
Unpack bottles from the boxes should be in a special isolation from industrial sitesplace. This should be carefully inspected all the bottles, the broken and cracked - withdrawn. Intact bottles need to wash with water and wipe dry, then apply for che¬go raskuporku.
Raskuporku bottles need to exercise care not to damage the edges of the necks of bottles and avoid contact with glass and other foreign objects in the product.

Pressed yeast before the use of release paper.
eastern sweetsTo prevent the ingress of foreign inclusions in the finished products all the raw materials control for the presence of mechanical impurities, for which it is screened, filtered, wipe or filtered.
Sugar extending powdered sugar for cooking or used in production without dissolution should be sieved through a sieve with a mesh diameter of not more than
3 mm and passed through a magnet for removal of metal impurities.
Sugar, going to the preparation of syrups, must be loaded through the bars with a distance between the bars less than 5 cm followed by screening through metal sieves syrups with a mesh diameter of not more than 1,5 mm.
The flour and starch must be sieved through a sieve with a mesh size of not more than 2,5 mm and passed through a magnet.
Magnetic devices should be periodically checked and cleaned. The rate of duty a horseshoe at least 8 kg per kilogram of weight of the magnetic horseshoes. When a duty reducing the horseshoe should be peremagnicheny. Clean magnets from going to them every shift of the metal is recommended. Product flowing through the magnets, the magnets should load evenly across the width of the magnetic field and have a thickness of not more 8-10 mm.
Use of estimates and sacking bags for developing the eastern, x sweets are not allowed.
Molasses and honey should be filtered through a sieve with a mesh diameter of not more than 2 mm preheating to 40-4-5 ° C to reduce the viscosity.
Butter during unpacking must be carefully checked for foreign objects. If there is mold or dirt on the surface of the oil, it is thoroughly cleaned and the purified oil is used to add to the dough. In-house transportation of unpacked oils is allowed only in a clean closed container. Before consumption, the oil is cut into pieces and carefully scanned. Butter, used in melted form, as well as ghee and vegetable oils before use in production, filter through a sieve with a diameter of cells 1,5 mm.
Chicken eggs are glazed (translucent) and processed in the following order: soak for 5-10 min in warm water, then for 5 min in an 2% solution of bleach powder or in 0,5% chloramine solution, or in 0,2% (Ammonia solution of silver nitrate), followed by rinsing in running water. After such treatment, eggs are broken, poured into special cups with a capacity of five eggs, determine the suitability for consumption (by the smell and absence of shell particles) and poured through a sieve into pots or cans. The size of the sieve cells should be no more than 3 mm. Separated from the yolk proteins should be carefully examined and filtered through a sieve with a cell size of not more than 3 mm.
For disinfection and breaking eggs should be otvede¬ny special, isolated from each other room. In these rooms is not allowed the use of wooden equipment and inventory.
Melange is filtered through a sieve with a mesh size of not more than 3 mm. For products where the dough when kneading used milk or water, melange is filtered after mixing with them. Frozen pre-melange thawed in water baths or chambers at a temperature no higher than 45 ° C.
Fresh whole milk is filtered through a sieve with a mesh size of not more than 1,0 mm, and condensed milk - through a sieve with mesh size less than 2,0 mm.
Milk powder previously dissolved in water, but in the calculation of whole milk, provided the recipe, and filtered through a sieve of 10 mm cells. If milk powder formulation is provided, before its use sieved through a sieve with a mesh size of not more than 2,5 mm and passed through a magnet.
Crystalline acid (citric, tartaric) should be sieved through a sieve with a mesh diameter of not more than 3 mm.
Raisins, prunes, dried fruits need to be carefully sorted out, removing branches and foreign objects, washed with water on a sieve. Prunes are washed with warm water tem¬peraturoy 30-40 ° C, and then scalded with boiling water and recline on a sieve or mesh. Then take out of his hand bones and immediately sent for processing.
Apricots are sorted manually remove the rotten fruit, seeds and impurities, after which it was washed with warm water temperature 30-40 ° C and Spahr within 15-20 minutes in the digester with the addition of 35-40% water. Then apricots cooled and passed through a machine with a wiper mesh sieve diameter 1,5 mm. The resulting puree humidity of about 80% is sent to the pro duction.
Candied before use in production sorted out.
Shore Fruit should be cleaned through a sieve with a diameter of cells ne more 1,5 mm and jam - 3 mm.
Almond kernels, walnut, hazelnut kernels, peanuts, cashew nuts, apricot pits sorted to remove impurities.
To remove the shells of hazelnuts and peanuts are dried, and almonds and apricot pits lowered to 0,5-1 minutes in boiling water, then washed with cold water and dried at a temperature of 50-70 ° C.
Bicarbonate of soda with sieved cells 1,5- 2 mm diameter or dissolved in water and filtered through a sieve with a mesh diameter 0,5 mm.
Ammonium carbonate is ground to a powder and sieved before use, or in solution filtered through a sieve with a mesh diameter 1,5-2 mm. Ammonium dissolved in cold water.

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