Categories
Production of flour confectionery products

Out of production, marriage, waste and loss

The maximum possible amount of high-quality products obtained from consumed raw materials, is the output. The output of products (products) depends on the size of the waste and losses generated in the production process.

Categories
efficiency and quality management

Quality control

Although the general principles of quality control have remained unchanged for many years, now the concept of “control” is often used instead of the term “control”.

Categories
Equipment for cafes, bars, restaurants

Chocolate molds.

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Categories
The technology of bread and bakery products

Raw materials and semi-finished products for Viennoiserie

Raw materials and semi-finished products for rich bakery products. For the production of rich bakery products, the main and additional raw materials are used. The main raw material is raw material, which is a necessary component of a bakery product. The main raw materials include: flour, cereal products, baker's yeast or chemical baking powder, salt and water. Additional raw materials are used to provide specific organoleptic and physico-chemical properties of a bakery product. To [...]

Categories
Publications

Control of microbiological quality

Microbiological quality control Microbiological problems are discussed in detail in the relevant sections. The need for microbiological control is mainly determined by the following tasks: • prevention of the presence of pathogens in products; • prevention of bacterial damage to products. Infection can be associated with: • purchased raw materials; • with the growth of microorganisms during processing; • with improper handling of the finished product or its unsatisfactory [...]

Categories
Confectionery Industry Technology

Features of use of food additives in the production of semi-finished biscuit

Baked semi-finished products - Biscuit semi-finished product Lush fine-porous semi-finished product with soft elastic crumb, obtained by churning melange with granulated sugar, followed by mixing the whipped mass with flour and baking the resulting dough. Biscuit semi-finished product can be produced with cocoa powder, with nuts, with raisins, with nuts and raisins, with butter, round - "Boucher" Example of recipe Raw materials Content of dry substances, [...]

Categories
Raw materials and ingredients

Evaluation of the baking properties of wheat flour. extension

Evaluation of the baking properties of wheat flour. Continuation Determine the "strength" of the flour on the farinograph, valorigraph or mixograph. These devices are produced by firms in different countries, but they are based on a single principle - registration of test resistance to the efforts of the working levers of the mixer. They have some design differences, but when working, they draw almost identical curves on the recorder’s tape characterizing the quality of flour of different sorts and [...]

Categories
Raw materials and ingredients

Flour - the main raw material

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 [... ]