Heading: Confectionery

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 [...]

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. [...]

The following machines are used for forming caramel from a tourniquet: chain caramel-based - for forming caramel of the “pillow” type; chain caramel stampers - for forming caramel in the form of a ball, oval, elongated-oval, flat oval ("brick") and other figured caramel; caramel forming chains - for forming curly caramel; roll caramel - for the same caramel; rotational caramel-forming - for molding various curly caramel [...]

In the total production of confectionery sweets occupy 25%. Sweets are confectionery products of mainly soft consistency, made on the basis of sugar. The assortment of these products is very diverse; it includes the following main product groups: sweets glazed with chocolate icing, with fondant, fondant-milk, fruit-jelly, liqueur, churned, nut-based pralines and other cases; while the body of sweets [...]

Cases of sweets are molded in the process of casting, pressing, jigging and cutting. Equipment for casting candy masses. Cases of sweets from fondant and fruit-jelly sweets, which at a temperature of 60 ... 80 ° C have sufficient fluidity, are obtained by casting. Cases of sweets are molded on candy machines, and to accelerate the process of structure formation, they are cooled in plants for accelerated matting of shaft and cradle types. [...]

To cover with a chocolate mass, called glaze, cases of sweets and other confectionery products (waffles, cookies, marshmallows, marshmallows), glazing units are used. The enrobing unit consists of self-distribution, a receiving conveyor, an enrobing machine and a cooling chamber with a conveyor inside. Cases of sweets are stacked on a conveyor belt with self-folding (or manually) oriented longitudinal rows. The receiving conveyor belt transfers them to the mesh conveyor [...]

Cocoa bean processing consists of processes such as cleaning and grading, roasting and crushing. The cocoa beans received at the factory warehouses are first cleaned of impurities in the form of dust, pebbles, burlap fibers, paper, etc. and sorted by size to obtain evenly roasted cocoa beans. After cleaning and sorting, the cocoa beans are roasted, followed by the cocoa beans cleaning equipment. […]

The process of making chocolate masses is very important, since their quality determines the taste and aroma of the resulting chocolate. The scheme for preparing chocolate masses consists of the following dosage of prescription components and their mixing; conching (dilution with oil and homogenization). Equipment for dosing and mixing of prescription components. Prescription components are dosed and mixed in prescription-mixing complexes, which are assembled into mechanized [...]

In order to avoid the release of crystals of fat and sugar on the surface of chocolate products (“graying” chocolate), the mass is tempered - cooled, while stirring vigorously, before molding. For this purpose, automatic screw tempering machines are used. When leaving the machine, the chocolate mass has a temperature of 31 ... 32 ° C - Tempering machines come with horizontal and vertical chambers, which have two, [...]

For the preparation of chocolate products, a large amount of cocoa butter is required, which is obtained by pressing cocoa liquor in hydraulic presses. The solid residue formed after pressing and called cocoa cake is processed into commercial or industrial cocoa powder. The oil yield is 44 ... 47% of the mass of cocoa mass. At the same time, 10,5 ... 17% of fat remains in the cake. The yield of cocoa butter, i.e. its amount, pressed by pressing, with [...]