Gingerbread raw dough. Preparation of gingerbread dough is to obtain a homogeneous mass from a uniformly distributed raw material, a viscous consistency. Depending on the technological mode, two main types of dough are prepared: raw and custard. Raw gingerbread dough contains up to 57% sugar (by weight of flour), which greatly limits gluten swelling. Raw gingerbread dough prepared according to the normal technological regime should [...]
Caramel Sirola after filtering is supplied to the collector to boiling until the caramel mass.
It is made from sunflower seed peeled and roasted by grinding by grinding it. The kernel content in a sunflower depends on the type of sunflower and is 60–75%.
Technological instruction for halva production General definition of products of this group Halva is a homogeneous pulp made by mixing caramel mass beaten with a foaming agent and ground fried kernels (peanuts, nuts, sesame and sunflower seeds, etc.). Halva is made depending on the oil-containing kernels used. sesame, sunflower, peanut, nut; depending on the additives introduced into the recipe, taste and [...]
Technological instruction for the production of dragees General definition of products of this group. Dragee is a small-sized candy, mainly round shape, with a shiny smooth or sugar surface. The dragee is prepared by treating the main body in rotating pan-coating boilers with sugar syrup and icing sugar , or one sugar syrup, or chocolate. Characteristics of dragee varieties, Depending on the nature of the body and processing method [...]
Halva is a confectionary product of a fiber-fiber structure made from foamy caramel mass and roasted grated oilseed kernels. The caramel mass gives the fibrous structure of halva, which forms, when kneading halva, long thin threads between which the grated mass of oil-containing kernels is distributed.
Flour is the main raw material in baking. The flour-grinding industry of our country produces five varieties of wheat flour and three varieties of rye bakery flour. Krupchatka - 10% Seeded - 63% Extra grade - 30% Peeled - 87% First grade - 72% Oboinaya - 95% Second grade - 85% Oboinaya - 96% In addition, two grades of flour are prepared from a mixture of wheat and rye, such as [... ]