Categories
Manufacturing of oriental sweets

Walnut oblivnye

Walnut oblivnye
Dipped walnut is a product consisting of two halves of a walnut, glued together with fondant-marzipan mass. Surface zaglazirova and caramel mass.
In 1 kg contains at least 50 pieces.
Humidity - 5,9 ± 1,5%.
Technological scheme of production
Cooking marzipan mass.
Preparation of a creamy lipstick.
Cooking fondant-marzipan mass.
Preparation of caramel mass.
Molding.Walnut oblivnyeGlazing and cooling products.
Packaging products.
For the preparation of oriental sweets, walnut bulk used sugar, molasses, condensed milk, butter, walnut kernel, dried almonds, dried, almond essence, alcohol.
Cooking marzipan mass. In the sugar syrup, boiled down to 115 — 117 ° C, almonds are added in small portions, pre-peeled, dried and crushed on a roller machine or in a meat grinder, then essence, alcohol are added and everything is thoroughly mixed. The moisture content of marzipan mass is 9,5%.
Cooking cream lipstick. Sugar and milk are loaded into an open cooking pot of periodic action, heated and boiled for 1 — 1,5 an hour at 115 — 120 ° С with constant stirring. For 10 — 15 minutes before the end of cooking, molasses are added. The boiled syrup is poured onto a water-cooled (or marble) table and cooled to 60 — 65 ° C. Then add butter, vanillin and churn to obtain a fondant of cream-colored crystalline structure. Churn duration - 15 — 20 min. Lipstick Moisture - 9%.
Cooking fondant-marzipan mass. Before the end of churning lipstick add marzipan mass and mix everything thoroughly.
Cooking caramel mass. Caramel mass is prepared in small portions in open cauldrons. Sugar and a small amount of water bring to a boil, then add molasses and boil everything until a strong caramel sample is obtained. The temperature at the end of boiling reaches 135 — 145 ° C.
Molding products. Prepared marzipan mass is divided into 1 — 1,5 kg portions, each portion is molded into 30 — 35 mm long loaves, which in turn are cut into 8 — 9 portions. The portions are rolled into balls and pressed into them from two sides half a walnut kernel. The finished enclosures are placed on wooden trays and left to dry.
Glazing and cooling products. Dried body prick on the metal arms and dipped in hot caramel mass. In the process of glazing the caramel mass is heated. Glazed cases are cooled until the caramel mass hardens on water-cooled (or marble) tables, pre-lubricated with butter. Then removed from the bows, laid on metal sieves and gently shaking free from small sticky crumbs caramel mass.
Product packaging. Pointed walnut is packed in accordance with the requirements of MRI 18 / 280 — 69.
Walnut oblivnye
Product type of candy in the form of a nut, consisting of two halves of walnut, glued fondant-marzipan mass. The surface is glazed caramel mass. Produced by weight. 1 kg contains at least 50 pieces.
Humidity 5,9% ± 1,5%.

Name of raw materials and semi-finished products

Mass fraction of dry substances,%

Feed consumption, kg

on 1 t semi-finished product

on the semi-finished product for production 1 t nezavernutoy

actually

in dry matter

actually

in dry matter

Formulation of finished products from semi-finished products on 1 t

Housing

92,8

 

 

710,46

659,31

Caramel mass

97

 

 

300,2

291,19

Total

 

 

 

1010,66

950,5

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94,1

 

 

1000

941

Formulation material - building on 710,46 kg

Cream lipstick

91

232,69

211,75

165,32

150,44

 Martsipanovaya Massa

90,5

386,02

349,75

274,25

248,2

walnut kernel

94

398,29

374,39

282,97

265,99

Total

1017

935,49

722,54

664,63

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92,8

1000

928

710,46

659,31

Recipe semi-finished product - creamy lipstick on 165,32 kg

Sugar

99,85

423,93

423,29

70,09

69,98

 flow

78

41,13

32,08

6,76

5,3

Condensed milk with sugar

74

523,56

387,43

86,55

64,05

Butter

84

95,38

80,12

15,77

13,25

 Vanillin

 

0,27

 

0,04

 

Total

 

1084,27

922,92

179,24

152,58

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91

1000

910

165,32

150,44

Recipe semi-finished product - caramel mass on 300,20 kg

Sugar

99,85

820,12

818,89

246,2

245,83

flow

78

205,03

159,92

61,55

48,01

Total

 

1025,15

978,81

307,75

293,84

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97

1000

970

300,2

291,19

Recipe semi-finished product - marzipan mass on 274,25 kg

Sugar

99,85

617,53

616,6

169,35

169,1

flow

78

98,81

77,07

27,1

21,14

Essence of almond

2,28

0,63

almond kernel dried

231,58

222,32

63,51

60,97

Alcohol

- -

30,88

- •

8,47

-

Total

 

981,08

915,99

269,06

251,21

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90,5

1000

905

274,25

248,2

Overall recipe

name of raw materials

Mass fraction of solids,%

Feed consumption, kg

on the amount of semi-finished products 1 t nezavernutoy

on 1 tonnes of finished products (without wrapping materials)

actually

in dry matter

actually

in dry matter

Sugar

99,85

485,64

484,91

497,6

496,9

flow

78

95,44

74,45

97,8

76,3

Condensed milk with sugar

74

86,55

64,05

88,7

65,6

Butter

84

15,77

13,25

16,2

13,6

walnut kernel

94

282,97

265,99

289,9

272,5

almond kernel dried

96

63,51

60,97

65,1

62,5

Essence of almond

0,63

- •

0,65

Alcohol

8,47

8,7

Vanillin

0,04

 

0,04

Total

 

1039,02

963,62

1064,69

987,4

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94,1

1000

941

1000

941

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