Flour confectionery products are mainly rich products with a high content of sugar, fat and eggs. Low humidity, high nutritional value along with good palatability make these products indispensable for tourists, athletes and expedition participants, and are also a favorite product for the population, especially children.
When setting baking parameters in a conveyor oven, it is important to understand not so much the temperature regime as the heat transfer process. The essence of the final production of cookies is baking and drying. Biscuits made long ago were dried slices of bread (crackers) suitable for seafarers as food with a long shelf life.
An in-depth understanding of the operation of a rotary die helps the operator to control the weight of the dough pieces and cope with their removal. The most common type of MKI is shortcrust pastry products. Dough pieces for many types of shortcrust pastry are produced by rolling and cutting, but the invention of a rotational molding machine, an integrated unit for producing dough pieces from a mass of shortcrust pastry, has become enormous [...]
Garibaldi lingering sweet, semi-sweet and “fruit sandwich” biscuits These biscuits are of interest to the markets of many countries (especially developing ones), where low cost of ingredients is important. There is no sharp line between these cookies, plain cookies and water-based cookies. Cookies from all three groups are characterized by the use of a dough containing a well-developed gluten structure, but with an increase in the amount of sugar [...]
Puff pastry The consumer properties of puff pastry are determined mainly by the quality of the fatty product used for the lamination. Puff pastry is layered, making it an attractive alternative to biscuit with a more uniform internal structure.
Matzah and water biscuits The simplest of the puff crackers are matzah and water biscuits. Matzo and water biscuits are products that can reasonably be classified as crackers, as they have the simplest recipes that exclude the introduction of many recipe components.
Product Development New products are not necessarily completely “new”. You can always create "improved" views of existing products. The product is first conceived, then the technology is developed and production begins. Then improvements appear and the production of products begins with an increase in production volumes.
55. Curd pudding Grind butter or margarine with sugar, vanilla, lemon zest and egg yolks (until sugar dissolves), combine with curd, add washed raisins, ground crackers, sour cream, mix well and add whipped proteins. The mass is laid out in a greased and sprinkled with breadcrumbs form, sprinkled with breadcrumbs on top, covered with slices of butter and baked in the oven. Cottage cheese […]
Butter cookies "ALMOND BREADS" "Crimean mix". 1 kg contains at least 140 pieces. Humidity 5 ± 1,5%. Has an irregular rectangular shape. Included in the set "Crimean mix". Biscuits such as bread crumbs made of premium flour. Name of raw materials Content of dry substances,% Consumption of raw materials, kg per load per I ton of finished products in kind in dry substances in [...]
“STAR” cookies Shortbread and butter biscuits made from premium flour. It has a round shape with cloves. The surface is finished with raisins.