Categories
Industrial formulations

MCI Supplements - Sugar Cookies

Sugar cookiesSugar cookies
Bakery products, is produced from dough with a high content of sugar and fat.
Formulation Example.

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Flour

85,5

658,46

562,98

Corn starch

87

48,74

42,4

sugar, powdered

99,85

213,99

213,67

invert syrup

70

16,46

11,52

Margarine

84

131,69

110,62

Pasteurized cow milk

11,5

24,09

2,77

Melange

27

59,26

16

Powder vanilla

99,85

1,97

1,97

Salt

96,5

4,85

4,68

Soda drinking

50

4,88

2,44

Ugleammoniynaya salt

0,86

“T *

orange Flavour

According to the recommendations of the manufacturer

Total

OK. 1167

969,05

Exit

95,5

1000

955

Technological process
The technological process of the production of sugar cookies includes the following basic steps:
1) preparing an emulsion (in a continuous kneading dough) or the prescription of the mixture (with occasional kneading);
2) preparing dough;
3) forming the dough;
4) pastries;
5) cooling;
6) finish;
7) filling, packaging and storage.

Features of use of food additives in the production of sugar cookies
In the manufacture of sugar cookies using the following supplements: flavors, fragrance and flavor enhancers, emulsifiers, preservatives, antioxidants, humectants, disintegrants, colorants sometimes.
Flavours.
The sugar cookies using fruit flavors:.. Lemon, apricot, strawberry, raspberry, etc. For example, in the production of biscuits with chunks of dried apricot is advisable to use apricot flavor. Flavors may be used instead of the corresponding essential oil. The sugar cookies are popular flavors of baked milk, cream. Vanilla flavor brings cookies more sweet and pleasant taste, and effectively hides the smell of fat and creates a creamy flavor. Vanillin and ethyl vanillin increase fruit, especially strawberry and chocolate flavors.
Dyes.
The dyes in the production of sugar cookies are rarely used.
Disintegrants.
In the sugar varieties of cookies added to 0,4% soda and salt ugleammoniynoy 0,05%. When replacing ugleammoniynoy salt on ammonium carbonate should take him about 30% less.
Emulsifier.
The use of emulsifiers in the production of sugar cookies similar to their use in the production of butter.
Additives that increase the shelf life. In accordance with GOST 24901 89-term storage of sugar cookies at (18 ± 5) ° C and relative humidity less than 75 3% of the month.
    The moisture content of various types of sugar biscuits ranges from 3,0 to 10,0%; mass fraction of fat in terms of dry matter - from 2,0 to 30,0%. The water activity in sugar biscuits is below 0,65 and the likelihood of developing microbiological spoilage is low. On the other hand, oxidative processes, especially in cookies with a fat content of more than 10,0%, can be quite active, leading to the appearance of a rancid taste and thereby limiting the shelf life of products. Prevention of oxidative spoilage of sugar cookies can be achieved by using the antioxidants butyloxyanisole and butyloxytoluene in a 1: 1 ratio. Their total dosage of 0,2 g per 1 kg of product fat is sufficient to increase its shelf life by 2-4 times. Antioxidants are administered as a solution in vegetable oil. With periodic kneading of the dough, the calculated amount of the antioxidant solution is introduced into the kneading machine together with fat and granulated sugar. With continuous kneading of the dough, the calculated amount of the antioxidant solution is introduced into the mixer to prepare the emulsion together with the fat.
  Improvements in the quality of sugar cookies can be achieved using dietary fiber, wheat, citrus or other with certain characteristics. In the laboratory of SCP, a study was made of the effect of fiber addition on the properties of the sugar cookie "Bear cub". The fibers were added in an amount of 2% of the weight of the dry flour substances, the amount of water for batching the dough was recalculated. Sugar biscuits with fibers had a better color (golden) than the control, a more pronounced flavor of the fat component and flavor. Thanks to the use of food plant fibers, the mass fraction of cookie moisture had the maximum allowable value according to GOST. The output of the cookie "Bear" as a result of the addition of fibers increased by 15,3 kg per 1 t of finished products. Fiber binding additional moisture prevents the biscuit from drying, reduces water activity, strengthens the texture of the product, increases the yield of products. As a result, the shelf life of cookies is prolonged, microbiological damage is slowed down, organoleptic parameters (shape, relief pattern, glossy surface without microcracks, golden color, taste, aroma) are improved, and the amount of scrap and crumb is reduced during transportation and storage.

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