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Production of flour confectionery products

Production of biscuits

In the production of flour confectionery products cookies takes the largest share. Its production is about 45% in the total production of flour products.

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Confectionery Industry Technology

Production of cakes, rum baba and rolls

Cupcakes are flour confectionery made from very rich dough with a high content of fat, egg products and sugar, as well as with the presence in the recipe of various fillers - raisins, candied fruits, fruits, nuts, etc.

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Semi-finished goods

Preparation of the main semi-finished baked

Baked cake mix defines groups of cakes and pastries and is the basis of their classification and one of the main cake mixes. Baked semi-finished products are divided into: biscuit, sand, puff, almond-nut, custard and waffle.

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Confectionery Industry Technology

Rotational molding dough for cookies.

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 [...]

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Confectionery Industry Technology

Spritz cookies from a soft dough and fine biscuits

   Soft dough and small biscuit cookies Typical members of the high-fat butter biscuit group are some types of Danish butter cookies, Viennese whirls and Spritz. Butter dough soft enough for jigging is called a poorly structured dough. Products are formed by extrusion similarly to wire-cutting liver (and often on the same machine), [...]

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Confectionery Industry Technology

Cookies from pastry

     Печенье из песочного теста   На рынках развитых стран печенье, включенное в эту широкую группу, по объему продаж значительно превосходит все другие. Изделия этой группы отличаются от других тем, что они изготавливаются из теста, которому не свойственны растяжимость и эластичность.

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Confectionery Industry Technology

Puff pastry

      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.

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Confectionery Industry Technology

Matza and cookies on the water

       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.

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Confectionery Industry Technology

Soda crackers (crackers using a chemical leavening agent)

           Soda crackers (crackers using chemical baking powder) Soda crackers (using chemical baking powder), like cream, serve as an alternative to bakery products, but the shelf life of crackers far exceeds the shelf life of bread.

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Confectionery Industry Technology

Creamy (yeast) crackers

      Creamy (yeast) [*] crackers The basic recipe for creamy crackers is simple: flour, fat and salt, but the statement that the technology for making creamy crackers is simple should be approached with caution, as it involves several important steps.