Recipe is the main component of the technology of flour confectionery products. The purpose of the recipe is to regulate the ratio of raw materials, providing a certain structure of the product with the characteristic quality and taste properties.
The confectionery industry, like many other industries, has changed significantly in recent years. Although the basic formulations have undergone minor changes, the production technologies have changed significantly (this applies especially to the methods of forming small products and tiles, as well as their packaging).
Garibaldi lingering sweet, semi-sweet and “fruit sandwich” cookies These cookies are of interest to the markets of many countries (especially developing), where the low cost of ingredients is important. There is no sharp boundary between these cookies, simple cookies and cookies on the water. Biscuits from all three groups are characterized by the use of a test containing a well-developed gluten structure, but with an increase in the amount of sugar [...]
How to open food production? 1. The choice of activity. First, we determine the scope of activity. Food and catering enterprises have their pros and cons. A huge plus is the high profitability and quick payback of the enterprise. Not a single heavy industry enterprise, factory or factory can count on a quick return on invested money. And in the food industry - [...]
Forming by extrusion and cutting. Compression molding in the confectionery industry began to be used after the first extruders (vypressovyvateli) for molding plastics were created in the chemical industry.
Forming rolling is a more modern method compared to smearing, and is now increasingly used. In this method of forming the candy layer is formed by passing the mass between the rotating rolls, whose number can vary from two to four, depending on the nature and mass of the rolled construction machine.
MOLDING OF CANDY CASES The word "molding" comes from the Latin "forma" - appearance, external shape and is applied to processes that finish creating products of a certain appearance. There are two ways of forming candy masses: obtaining a candy layer or bundle, followed by cutting them into separate products and direct receipt of individual products. A candy layer is obtained by smearing or rolling; harness - by pressing out [...]
MAJOR DEFECTS OF CANDY MASSES At various stages of production of candy masses, deviations from technological modes may occur in their technological chain. There are cases of the receipt of low quality raw materials, individual violations in the formulations, as well as malfunctions in the equipment. All arising deviations from technological standards often lead to defects in semi-finished products. So from high-quality raw materials in violation of technological regimes [...]
Preparation of cream masses Cream masses are foam-like structures obtained by churning chocolate or praline mass with plastic fat (butter or coconut oil). For certain varieties of cream sweets, masses are prepared by knocking down lipstick or sugar syrup with grated nut and fat. The presence in the recipe of a large amount of creamy or coconut, nut fat leads to high plasticity [...]
Preparation of simple praline masses. It consists of the stage of preparation of the recipe mixture, its grinding, warming up, which can be carried out both in a batch and continuous way. In the batch method of preparing a simple praline, the recipe mixture is made in melangers or in heating mixing machines (see Fig. 11). Portions of suspended grated nut, powdered sugar, one third of fat [...] are manually sequentially loaded into machines in machines [...]