Cool cookies and biscuits. Finishing and packaging of cookies and biscuits

Cool cookies and biscuits. Finishing and packaging of cookies and biscuits
Product after baking at the time of removal from the furnace are relatively high temperature; temperature slightly above the inner layers 100 ° C, and the temperature of the surface layers of cookie reaches 118-120 ° C. Attempting to remove the product from the stencil or steel strips at this temperature leads to a violation of their shape.
To give the products a certain mechanical strength to allow for removal of products with stencils or steel belts, cooling their practice. Products baked on stencils, cooled on fixed or rotating shelves to 50-70 temperature ° C, after which it becomes possible to remove or knock off products with the stencils without affecting the shape of products.
When baking cookies on a perforated steel mesh tapes IPT pre-cooled to a temperature of 50-70 ° C to produce the protruding parts of the oven conveyor. Products acquire a certain strength, which allows mechanical removal of the steel belts with the transfer to the furnace conveyor for final cooling "cooling due to heat transfer to the environment.
Cool cookies on open conveyors applied in some plants, can not be considered rational, since their length often reaches several tens of meters, which clutter the production facilities.
It should be borne in mind that the product should be cooled at a relatively soft state, to avoid surge therein, often leading to cracking. Too low a cooling temperature may cause cracks in the products. Different moisture in the surface and inner layers of cookies leads to intense redistribution of moisture inside the product after baking. The result is a linear change in dimensions of the individual layers of biscuit, which leads to cracking products.
On the duration of cooling cookies is greatly influenced by the speed of the cooling air. The higher the speed of the cooling air, the faster the process of cooling cookies.
The ambient temperature also affects the duration of the cookie cooling, but to a lesser extent than the air speed.
Recommended optimal conditions for cooling cookies: ambient temperature 20-25 ° C, cooling air speed 3-4 m / s. It is most advisable to cool the cookie on a closed type conveyor with forced air circulation. First, the cookie is cooled in the chamber on the part of the conveyor projecting from the oven to 50-70 ° C, and then, with the help of knives closely adjacent to the conveyor, the biscuit is easily, without deformation, separated from the conveyor and transferred to a second closed-type cooling conveyor where final cooling is carried out Cookies with the same parameters up to the temperature of 32-40 ° C.
The length of the cooling conveyor, significantly contraction ceases and is can be brought to 4-8 m depending on the furnace capacity, provided the pre-cooling products on the protruding belt furnace 2-4 m.
cookies cooling water yielding process is accompanied by the heat accumulated during the baking products. However, the supply of heat to the product is limited, so as cooling products moisture removal slows down and then stops completely.
Finishing and packaging of cookies and biscuits
After cooling some of the product is exposed to the exterior.
Finishing gives the product an attractive appearance and gives them a pleasant taste. Finishing may also protect the product from the influence of the external environment.
The surface of certain kinds of sugar cookies coated with chocolate icing that is carried out on the enrobing machines commonly used in the production of candy, or manually.
biscuits glazing manually by plunging into the chocolate biscuits glaze so that the glaze is completely or partially covered cookie surface. Thereafter enrobed biscuit is cooled to a temperature grids 5-8 ° C; excess frosting dripping from pastry and glaze layer becomes necessary hardness.
Some of the sugar cookie is produced with a layer of fruit or cream filling and is called puff pastry. Biscuit sandwiches by spreading and depositing a filling of shpritsevalnogo bag on the bottom surface of the pastry, over which is applied the second top cookie pattern. The pasting and gluing biscuits produced with the help of special tools or manually.
The most commonly used machine, which has a cutout area corresponding to the size of the cookies. Lower party cookies under the pad is pressed notch, and the top with a spatula through the cut-out is applied to the surface of the cookie stuffing. The layer thickness is the filling machine platform section. On cookies with filling the bottom side of the second stack cookies lightly pressed, cooled and allowed to stand and guide the folding.
Some varieties of butter biscuits undergo finishing. So, part of the sand-depositing varieties butter biscuit sandwiches filled, and then glazed with sugar syrup or partially with chocolate.
Some varieties of removable sand-butter biscuit is coated partially or completely with chocolate or frosting sprinkled along the surface of the crushed nuts. Other varieties of the group covered with powdered sugar. Biscuit-whipped filling grade butter biscuits are also subjected to the interlayer and gluing stuffing, whipped filling and protein-grade glazed chocolate.
The surface of certain varieties of almond cookies decorated with fruit filling and sprinkle with almonds or crumbs.
Packaging. The materials used to package products must be as resistant as possible to external influences. A cookie is a hygroscopic product, so it is very important to use paper for wrapping that has a low water and moisture permeability. The paraffined paper has the best water and moisture impermeability. However, for products containing a significant amount of fat, paraffin paper is not suitable, since fat dissolves paraffin. Products with a high fat content must be wrapped in greaseproof paper - parchment or transparencies. Of transparent films, cellophane is the most widely used, which has good fat-proofness, but poor water resistance. Recently, the varnished cellophane has been applied to the wrapping of products, which, along with good grease-tightness, has a satisfactory water resistance.
Products with a limited fat content is usually wrapped in parchment, glassine or waxed paper.
Cookies wrapped in bundles, packed in boxes, and for intra-consumption in paper or plastic bags.
Cookies are usually wrapped in two layers of paper: podvertku - in one of the following types of packaging materials and the colorful label of writing paper. Biscuits, moreover, the third layer is wrapped in a carton, which is between a label and podvertkoy. When using cellophane wrapped cookies without paper podvertki. Wrapping cookies and biscuits often produced on semiautomatic machines.
Butter Cookies and crackers stacked in boxes. Boxes veiled greaseproof paper, to avoid grease stains on the boxes.
When the cookie packaging directly into the boxes need to pave the box inner side of the paper, and each horizontal layer of pastry sheet obscure podpergament- tion, waxed or wrapping paper.
The bundles, boxes and bags of cookies packed in yaschi-ki - plank, plywood, corrugated cardboard and paper casting.
Cookies and biscuits sent to the Far .Severa, or special purpose, packed in hermetically sealed tin boxes or in boxes of corrugated cardboard, covered with a layer of paraffin.

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