Apple and fruit and berry puree, Sulphitated apple or fruit and berry puree, if it is not further cooked (in the production of marshmallows, marshmallows, certain types of jelly marmalade) or if the cooking mode does not ensure complete removal of sulfuric acid, is desulphurized.
Heading: Raw
Sugars In terms of chemical composition, sugars are classified as carbohydrates. Carbohydrates are organic compounds made up of carbon, hydrogen and oxygen, with the general formula: CnH2nOn. Carbohydrates are classified into two main groups: polysaccharides (polyoses) and monosaccharides (monoses). Monoses are simple sugars containing one carbonyl and several hydroxyl groups.
Sugar, both beet and cane, is divided by the size of the crystals into five sizes (Table 13). In the USSR, according to GOST 21-40, granulated sugar is divided into the highest and first grade. In terms of organoleptic characteristics, granulated sugar of both varieties is homogeneous crystals with distinct faces, has a sweet taste, without any foreign smell or taste as in dry [...]
Natural honey Distinguish between natural and artificial honey. Natural honey is a product of processing flower nectar in the bee's body. Nectar of various plants gives honey of different colors. Light honey includes linden, acacia, maple and others. To the dark - buckwheat, cornflower, etc. Each type of honey has its own taste and aroma. There are honey: a) by the method of obtaining [...]
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Waffle batter (semi-finished)
Waffle dough is prepared similarly to the pancake dough, but for greater porosity, baking powder is introduced into the recipe and beat the dough more intensively. You can’t store the dough for a long time, as the foam formed during whipping is fragile. Before baking, the dough is stored at low temperature. Prepare the dough in small batches. The use of sugar, vegetable oil, egg yolk in some recipes for wafers reduces [...]
Fruits and berries are widely used in the confectionery industry due to their delicate flavor, delicate, pleasant aroma and high nutritional value.
Berries include fruits with a juicy pulp, usually growing on shrubs or perennials. There are three subgroups of berries: false berries consist of an overgrown receptacle surrounded from the outer surface by seeds: strawberries, strawberries and others; complex berries are a collection of individual small fruits that have grown together: raspberries, blackberries, raspberries and others; real berries, which in the fruit [...]
Wheat flour is obtained by grinding wheat with pre-cleaning and separation of shells.
Dextrins, molasses, glucose and other products widely used in the confectionery industry are produced from starch. Starch is a carbohydrate, its chemical formula (C6H10O5) n The starch content in various raw materials is given in table. 49. Starch is obtained from potatoes, corn and much less from wheat and rice. Starch is most easily extracted from potatoes and much more difficult from other raw materials, [...]
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Cocoa beans. (CK)
Characteristics of cocoa beans Commodity cocoa beans are fermented, freed from fruit pulp and dried seeds of the cocoa tree (Theobroma Sasao L.). Cocoa beans are the main raw material for the manufacture of chocolate products and cocoa powder. Cocoa tree is cultivated in countries with a warm (Wednesday, annual temperature plus 22 - 26 °) and humid climate. Cocoa cultivation areas are located in the strip [...]