Confectionery Industry Technology

Nuts, poppy seeds. Nuts. Hazelnut and hazelnuts go to public catering establishments without shell. In order to remove the shell and lightly fry the kernels, they are poured onto baking sheets and placed in a fryer for several minutes. After that, the shell easily separates from the core, and the nuts acquire a pleasant aroma. The shell is removed next ...

Preparation finishing semis

Wednesday, June 07 2017 11: 37
Syrups and Saccharum A mixture of water and sugar is called sugar syrup. The more sugar dissolved in water, the greater the concentration of syrup. Fig. 16. Hydrometer and saccharimeter These are methods for determining the readiness of a syrup classic. Now we use refractometers. Refractometers allow you to boil the syrup to the desired dry substances. The solubility of sugar in water depends on it ...

Creams without butter and with butter.

Wednesday, June 07 2017 10: 41
Creams are prepared without butter and with butter. Without butter, a cream of whipped and raw cream is prepared, as well as Zephyr cream. In butter, three types of cream are prepared: cream-butter cream, cream of Charlotte cream and cream Glasse. Of these basic creams you can prepare many derivatives, for example, creamy-fruit cream Charlotte, ...

Semi-finished products from fruits and nuts

Wednesday, June 07 2017 10: 05
Natural fruit juices Ripe, but not overripe fruit, without the slightest signs of spoilage, wash, pick and remove bones, seed nests, peduncles and fruit tree (after pressing the juice from the pulp can be prepared jam or jam). Squeeze the juice on the extractor 724-3, included in the kit of the universal drive; You can use another device. The juice quickly turns sour, ...
Classification of the test There are four types of the yeast test: a) uncoupled (dough for pancakes); B) cooked with chemical disintegrants (dough for pies, some types of cookies, etc.); C) cooked using a mechanical baking powder (biscuit dough); D) prepared with use as a disintegrant oil (sand and puff pastry). When making a test, it is often used ...

Products from short pastry

Вторник, 06 июня 2017 12: 29
Shortbread is prepared with a lot of oil (26%) and sugar (18%); The dough turns out very dense and its moisture content does not exceed 20%. Under such conditions, yeast can not develop and can not be used as a baking powder for this type of test. The main baking powder in the sand test is butter. It gives the test friability: it envelops particles of flour ...

Gingerbread products

Вторник, 06 июня 2017 10: 19
Spice-cakes have been very popular in our country since ancient times. They were prepared with different varieties, types and sizes from small gingerbreads weighing only a few grams to huge gingerbread and carpets weighing 1-1,5 kg. From the dough products were stamped using special stamps - gingerbread boards ("printed gingerbread"). One of the features ...

Additives mCi - Crackers

Monday, June 05 2017 14: 23
Crackers (dry biscuits) are flour confectionery products with a high fat content, with a layered and brittle structure. Depending on the method of preparation and the formulation composition, the cracker is divided into the following groups: on yeast, on yeast and chemical disintegrators, on chemical leavening agents without yeast. Crackers produce according to GOST 14033-96 "Cracker (dry biscuits). Are common…
Butter unleavened dough differs from the sand so that it contains less oil (13%) and sugars (2%), but in the formulation provides a liquid -. Water, milk, sour cream, yogurt, etc. The liquid promotes the formation of gluten, which gives dough viscosity. Flour with an average charge quantity of gluten (28-36%). Loosen the dough chemical baking powder (soda, ...

Products made of biscuit dough

Thursday, March 30 2017 10: 13
Sponge dough is prepared without chemical baking powder and yeast. To impart a porous structure introduced therein beaten eggs or egg whites, which are mechanically disintegrant. The composition of biscuit dough include flour, sugar and eggs in a ratio of 1: 1: 2. Part of the meal (up to 25%) can be replaced with potato starch. The starch in the dough binds more ...

Products made of butter cake and choux dough.

Wednesday, March 29 2017 15: 16
The dough for butter cake includes a significant amount of oil (about 7b parts), whereby the manufacture of dough and baking it difficult to maintain its porous structure. loosening test using one whipping proteins is not always possible, however as additional disintegrant used ammonium carbonate. It should be noted that if there are eggs in ...

Products made of unleavened dough puff

Wednesday, March 29 2017 05: 33
Loosening of this type of test is achieved by rolling it into very thin layers, separated from each other by layers of fat. To be able to get a very thin tear-resistant layers, it is necessary to prepare the puff pastry made from flour with gluten content of not less than 40% and obtained by grinding soft wheat. Fig. 46. Puff pastry: a - normal, ...
The processes occurring when mixing and baking the dough yeast dough called because it loosened yeast. After mixing in the process of fermentation and baking in the test complex chemical changes occur that alter the taste test and increase its volume. Flour take for this test with a high content kleykoviny- 35-40%. Proteins flour swelling at ...

Cooking pies, cheesecakes, muffins.

Tuesday, March 28 2017 10: 21
Bakeries Butter (brioche) Flour premium 3739, sugar 670, cream or margarine table 925, 552 eggs, 158 yeast, salt 30, water 1340; flour podpylivaniya 210; vegetable oil for lubrication sheets 20; eggs for lubrication 315 products. Exit 100 pieces. by 65, the dough is prepared sponge method or "otsdobkoy" ...

Cakes, pies and donuts.

Tuesday, March 28 2017 09: 28
Cake Flour Kiev jam 365, sugar 38, butter or margarine creamy 23, 6 yeast, salt 6, water 185; flour podpylivaniya 19; vegetable oil for greasing forms 3; eggs for lubrication 14 products; jam for filling 384. Yield 1000 g (2 pcs.). Prepare yeast dough sponge method. Molded ...

Products from the puff barmy dough.

Tuesday, March 28 2017 07: 58
In the manufacture of puff yeast dough used loosening two ways: a) by means of loosening the carbon dioxide generated by yeast, b) creation of the lamination as in the manufacture of a conventional puff pastry. Unlike the usual puff pastry, this type is often called sour puff pastry or puff pastry Ukrainian. The latter name is due to the fact that yeast ...

Diabetic products from wheat bran

Tuesday, March 28 2017 07: 00
Podgotovna bran bran To reduce the stiffness of their pre-ground in razmolochnoy car. The bran contained about 25% starch. For seriously ill starch is washed from bran diabetes. For this purpose, the bran is poured into a bag of rare. cloth and washed in running water (at this bag hand repeatedly prominaetsya). If you want a more thorough ...

Methods of processing of cakes, pies.

Monday, March 27 2017 06: 50
Jewelery drawing of flour weight powdered sugar (300 g), egg protein (23 g) and milk (35-50 g) were mixed, added to flour (100 g) was triturated and whisk until the disappearance of lumps. Then, slowly stirring, the dough is diluted with milk (35-50 g). Fig. 87. Patterns and ornaments drawing of flour weight Weight should have the consistency of a thick ...
Jewelery of nandira Refined sugar (1000 g) was dissolved in water (300 g) and boiled to 110 ° (pp. 59), removing the foam. Cooled to 80 ° syrup rubbed on the edge of the cookware wooden spoon or spatula until then, until it becomes turbid and acquires the consistency of liquid sour cream. If the syrup becomes cloudy, ...

Calculation of confectionery formulations. (SK)

Wednesday, December 21 2016 11: 30
Formulations in the confectionery industry serve different purposes, the most important of which are the following:

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