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Industrial formulations

Marzipan candy masses

243_thumbMarzipan candy masses

The homogeneous mass obtained from crushed walnut kernels not fried or oil-seed mixed with hot sugar or sugar-treacle syrup.

formulation example

Raw

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Sugar syrup

99,85

487,20

486,47

Almonds are the dried peeled

96,0

231,93

222,65

Powdered sugar

99,85

214,28

213,96

Cognac

27,83

Vanilla essence

0,58

Total

961,82

923,08

Log out

90,0

1000,0

900,0

 

Technological process

Technology marzipan mass production process includes the following basic steps:

preparation of raw materials and semi-finished products to the production;

preparation of sugar (sugar-treacle) syrup;

preparation of grated walnut weight;

brewing pounded walnut mass hot syrup;

preparation of marzipan mass;

tempering marzipan mass.

The main stage production of marzipan mass similar to the main stages of the production of marzipan custard.

Features of use of food additives

In the production of marzipan mass following supplements apply: flavors, flavor enhancers and flavor, coloring agents, preservatives.

Flavours. In the production of marzipan mass fragrances used similarly to their use in the manufacture of fondant.

Dyes. In the production of marzipan mass used synthetic and natural dyes preferably in water-soluble (dispersible) form. They are recommended to be used in the form of 1% aqueous solutions. Dye is put in marzipan mass is recommended together with flavorings in the stage of preparation of the masses. The dosage of synthetic dyes typically 5-10 100 g per kg of body weight, the dosage of natural, in accordance with the manufacturer's recommendations and with the content of the basic dye. The dosages specified in the test excavations.

Additives that increase the shelf life. Marzipan mass usually have a moisture content up to 10% and the value of water activity of less than 0,65. The likelihood of yeast and mold is low, and the development of bacteria is unlikely. To prevent the possible consequences of improper storage conditions can be added to marzipan mass of potassium sorbate (E202) at a dose of at 100 100 kg weight. Potassium sorbate is recommended to use a concentrated aqueous solution. This solution is convenient to bring in sugar molasses or sugar syrup.

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