Flavored Classification

Flavored Classification
Flavored ClassificationFlavored Classification
Flavored constitute a very important group of ingredients, confectionery production, and, as noted above, the properties of many products lines are completely dependent on the added flavoring substances.
All flavoring taste, regardless of their physical properties, consist of components with a strong flavor, natural or specially selected to impart specific product profile (character) or notes. For flavored include:
* Natural substances of plant origin (herbs, spices, vanilla, fruit, nuts, aromatic plants);
* Products obtained directly from these natural substances using only physical processes (extracts, essences, essential oils, oleoresins (salves), fruit juices and concentrates);
* Isolates or pure chemical substance made from natural products (e.g. eugenol from oils derived from allspice leaves or citral from lemongrass essential oil);
• synthetic products prepared by chemical treatment of natural isolates or other natural products (such as lignin vanillin);
• Synthetic chemicals, identical to natural;
• synthetic artificial flavoring agents (i.e. those that are not found in nature, such as gamma-undecalactone);
• flavor enhancers - such as maltol (pralinol);
• modifiers (enhancers) flavor (salt, sugar and sweeteners, organic acids, or substances that give bitterness);
• diluent or carrier.
For pastry or chocolate producer interest are just some of these substances - the rest are supplied in the form of mixtures of flavoring substances (mainly as a common simulation fruit flavors), we consider them below.
Natural flavored
These materials were prepared from the corresponding plant and usually before use in confectionery products are concentrated.
fruit flavors
The taste of natural fruit, delicate, refreshing and pleasant to most people, unfortunately, is characterized by relatively low intensity, and therefore the natural fruit when incorporated into confectionery give last only a faint resemblance to its natural taste.
Berries - strawberries, raspberries and currants - contain 85-90% water, and when used as a flavoring agent (such as fudge) should be concentrated. Although the recommended vacuum concentration, even with this there is a significant loss of taste. The modern method of freeze-drying preserves the original taste inherent in the corresponding berries, but is costly.
Concentrated fruit pulp (puree), when used in the confectionery industry usually requires enrichment any synthetic flavoring agent (especially when used with chocolate).
Almond oil

A source: bitter almonds {Prunus amygdalus), peach (P. persica), абрикоса (P. armenica).

Components and basic parameters, soderzhit about 97% benzalydegida.

Relative density 1,050-1,055 .

Taste, aroma and taste, aromatic substances

Taste, aroma and taste, aromatic substances
Flavor, aroma and flavoredTaste, aroma and taste, aromatic substancesAll that we eat and drink can be evaluated from different points of view, but very important is the pleasure derived from this. When choosing (subject to availability and price), we usually prefer to buy products that give us the greatest pleasure, and it is very unlikely that we will choose something that is not attractive in appearance, with an unpleasant odor or disgusting taste. Among these factors, the most likely is the pleasure derived from the taste and flavor of the product. It should be noted that none of these characteristics has anything to do with the nutritional value of products, they are all purely organoleptic, subjective and individual.

The preference of a particular taste and aroma, the acceptance of confectionery products or the rejection of them are characterized by a huge variety of reasons and depend on such factors as ethnic origin, education, upbringing, age and environment. A product that is perfectly acceptable for .

Custards - Features of the use of food additives

custard

Custard are nepyshnuyu spreadable, slightly gelatinous mass, without conserving give it shape.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Wheat Flour

85,50

91,10

77,89

grade

Sugar

99,85

364,37

363,82

Chicken egg

27,00

145,75

39,35

whole milk

12,00

738,75

88,65

Cream «Charlotte» № 57

75,00

58,30

43,73

Total

1388,27

613,44

Log out

60,00

1000,00

600,00

Technological process

Technology custard production process consists of the following stages:

.

Additives MKI - Waffles

vafli

Wafers

Waffles - confectionery made from flour, yolks and soda, fine-porous sheets, sandwiched with filling or without filling. The filling is usually fat, fruit, fondant or praline. The shape of the waffles can be different. Waffles are produced according to GOST 14031-68 “Waffles. .

Additives MKI - Galety

48649625_agaletuy

48649625_agaletuyBiscuits

Biscuits produced from flour and yeast with chemical disintegrants. Biscuits produce GOST 14032-68 «Seabiscuit. Specifications "or TU enterprise.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Flour grade II

85,50

1008,44

862,22

Yeast

25,00

32,76

8,19

Sugar

99,85

9,09

9, On

lactic acid

40,00

2,20

0,88

Salt

96,50

15,15

14,62

Soda drinking

50,00

3,78

1,89

invert syrup

70,00

21,43

15,00

Ugleammoniynaya salt

1,14

► -

Total

1093,99

911,88

Log out

89,00

1000,00

890,00

Technological process

The biscuits are produced on the support and on the yeast. .

Additives MKI - Butter Cookies

butter cookies

butter cookiesBiscuit

A cookie is a basic kind of flour confectionery products. Butter, sugar and biscuits produce prolonged GOST 24901-89 «Cookies. General technical conditions "or TU enterprise. Oatmeal cookies produce TU enterprise.

butter cookies

.

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