Production of flour confectionery products

3ames test for different varieties of cookies.

The flour and the emulsion in a strictly prescribed ratio are supplied to the premixing chamber, and then fed to a continuous dough mixer.
Dosing is carried emulsion pump, and the flour used for the belt type dispenser.
Flour dispenser is a vertical shaft, which serves as the bottom of the conveyor belt. Flour is continuously fed into the shaft of the dispenser, from where it is carried away by a conveyor belt in a layer thickness and hence the performance of the dispenser, is regulated by the vertical lift valve.
premixing chamber is a horizontal cylinder, inside which is located the stirrer which makes 75 / min running. Assigning camera - to prepare a uniform mixture of raw materials, which increases the fill factor kneading machine and better mixing of raw materials.
Kneading machine for continuous sugar test is a horizontal cylinder, inside which is located a shaft with kneading blades of different shapes and different angles of inclination, the blades This arrangement facilitates uniform distribution of the components in the dough and the dough provides removal from the machine.
For prolonged test should be applied two-section kneading machines of continuous action. Within each section are two shafts with blades rotating in opposite directions.
The optimal sugar dough mixing mode is established taking into account changes in product quality depending on the kneading conditions and the test state in the rotary die molding process.
Optimum moisture sugar dough prepared in continuous kneaders is within 16-17,5%.
Higher humidity entails adhesion test to cells forming machine rotor and decrease its performance. Lower moisture dough reduces ductility and product quality.
sugar dough temperature should be no higher 28 ° C, otherwise the reduction product quality observed.
Duration dough should be 14-20 minutes when the number of revolutions mixer 10-15 per minute.
When kneading in a kneader of continuous prolonged dough should have the following technological parameters: test temperature of about 40 ° C, humidity of the dough of flour I grade 25-26%, of flour 24%; the duration of dough made from flour I and higher grade 40-50 minutes.
Kneading dough and churning for butter biscuit.
Knead the dough for cookies varieties of removable, molded manually, produced in universal kneaders. Raw materials were charged in sequence: the powdered sugar, fat, baking soda and essence - and stirred 10-12 min. Then added sequentially melange, condensed milk and water and stirred for another 4-5 minutes, after which the starch and the flour are added and stirred for another 2-4 min. dough temperature should be between 19-22 ° C, and humidity depending on the varieties produced 15-20%.

When mechanized molding kneading conditions are somewhat different: in the kneader was stirred 6-7 minutes softened butter, icing sugar, milk, soda, and ammonia, and then go on your car added melange and water and finally the flour. Mixing flour lasts even 17-20 minutes. These conditions are favorable for optimal shaping of the dough rotary die, as it turns out the dough not sticky. Humidity test should be within 16,5-17,5%, 25-29 ° C temperature.
Beneficial effect on the quality of the biscuits has an emulsion pre-made from all materials except flour.
Dough for jigging grades shortcake is prepared in a kneader.
Butter with powdered sugar knock 10-15 minutes beginning at a low number of revolutions of the blades of the machine, and then at a higher speed. Then gradually add the rest of the raw material and in the last instance the flour. The mass of flour stirred 1-4 minutes at low revs of the machine blade. Humidity test should be within
15-24% and test the temperature of 19-22 ° C. When mechanized molding dough humidity should be within 21,5-23%. Lower humidity test does not provide optimum molding.
Whipped dough is divided into biscuit-whipped and protein-whipped. The dough is prepared to shake up the machine with variable speed.
Biscuit-dough sbivnoe, Prepared by churning melange and sugar, followed by mixing with the rest of the raw material and the least with the flour.
For some varieties of products pre-separated knock whites and yolks with powdered sugar.
Dough for protein-whipped pastry are prepared by first whipping the proteins, followed by adding the rest of the raw materials.
Dough for biscuits almond varieties prepared by passing through a three-roll mill granite pre-peeled almonds in a mixture of proteins and half of the sugar and then stirring the resulting mass rubbed with the remaining sugar.
The dough for crackers (such as "Moscow's bread") prepared by churning butter, sugar, essences and ammonium, followed by gradual addition of melange in the process of churning.
It knocked weight add currants and finally the flour.

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