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Industrial formulations

Biscuits made of flour I grade

A. GALETS FROM FLOUR, I GRADE RECIPE Biscuits "MODE" (for obese)

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Industrial formulations

CRACKERS (dry cookies)

CRACKERS (dry cookies)

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Industrial formulations

Sand-dummy butter biscuits from premium flour.

RECIPE 

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Uncategorized Industrial formulations

Extra Long Flour Cookies

Cookies "Zoological"

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Industrial formulations

1 Sugar Cookies

TEA Biscuits

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Industrial formulations

Sugar cookies from premium flour.

Cookies "Vanilla"

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Confectionery Industry Technology

Gingerbread dough

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 [...]

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Confectionery Industry Technology

Making gummiobraznyh and jelly masses

1. Cookers for gummy and jelly masses 1.1. Known cooking systems Cooking systems are used with: - direct heating - indirect heating. In the performance of cooking appliances, the more or less pronounced tendency of gelling agents and thickeners to stick and precipitate is taken into account. Indirect cookers Here we are talking about coil cookers with [...]

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Confectionery

Equipment for cooking caramel mass

The process of preparing caramel mass consists of the processes of preparing sugar syrup, boiling it until a caramel mass is obtained, cooling and saturating the caramel mass with air. These processes are carried out by machines and apparatuses of periodic and continuous action: dissectors, digesters, vacuum apparatuses, technological complexes, cooling machines. Dissenters. For dissolving sugar, making syrups, dissolving recyclable waste, etc. in the confectionery industry [...]

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Confectionery

Equipment for cooling the caramel mass and molding the harness from this mass.

Equipment for cooling caramel mass and saturating it with air. For the continuous cooling of the caramel mass and the mechanized introduction of the additives provided for in the recipe, the KOM-2 cooling machine is used, which is used in mechanized caramel production lines. The machine is installed after the coil vacuum apparatus. Saturation of the caramel mass with air is carried out on pulling machines of periodic and continuous action. The cooling machine KOM-2 (Fig. [...]