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Confectionery Industry Technology

Additives MCI - Butter Cookies

butter cookiesBiscuit

A cookie is a basic kind of flour confectionery products. Butter, sugar and biscuits produce prolonged GOST 24901-89 «Cookies. General technical conditions "or TU enterprise. Oatmeal cookies produce TU enterprise.

butter cookies

Pastry, depending on the formulation and manufacturing process is divided into the removable sandy, sandy-spritz, whipped butter, nut (almond) and crackers. Sand kinds of cookies and crackers contain large amounts of fat and sugar; Other types contain a large amount of egg products or proteins and sugars.

Formulation Example.

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg    

nature

 

Wheat Flour

85,50

512,70

438,36

grade

 

 

 

sugar, powdered

99,85

205,08

204,77

Sugar (by dusting)

99,85

133,30

133,10

Butter

84,00

184,57

155,04

Whole milk thickened

74,00

30,76

22,76

tion with sugar

 

 

 

Melange

27,00

61,52

16,61

Powder vanilla

99,85

3,08

3,08

 

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Soda drinking

50,00

3,08

1,54

Ugleammoniynaya salt

1,33

Aroma lemon

According to the recommendations

 

 

Manufacturer

 

Honey

78,00

10,26

8,00

Total

OK. 1146

983,26

Log out

94,0

1000,00

940,0

 

 Technological process

 Technology butter biscuit production process includes the following basic steps

1) preparation of raw materials and semi-finished products for production;

 2) dough preparation;

 3) molding of products;

 4) finishing of the dough layer or molded blanks;

 5) baking;

 6) cooling;

 7) finishing the cookie;

 8) packaging, packaging and storage.

 Features of use of food additives in the production of butter biscuit

 In the production of butter biscuit, the following supplements: flavors, fragrance and flavor enhancers, emulsifiers, preservatives, antioxidants, humectants, disintegrants, colorants sometimes.

 Flavours.

In the biscuits used fruit flavors: lemon, apricot, strawberries, raspberries, etc. For example, in the production of cookies with pieces of dried apricots, it is advisable to use apricot flavor. Instead of flavoring agents, appropriate essential oils can be used. Well-proven nut flavor, especially successfully, they enhance the flavor of cookies with pieces of appropriate nuts. Flavors of melted milk, cream are also popular. Vanilla flavor brings a sweet and pleasant taste to cookies, and also effectively conceals the smell of fat and creates a fragrance of creaminess. Vanillin and ethyl-vanillin strengthen chocolate and fruit, especially strawberry, flavors.

 Dyes.

Dyes are rarely used in the production of shortbread cookies. Beta-carotene (E160a) or the synthetic dye tartrazine (E104) are used to give the liver a more yellow color if egg products do not provide it. The approximate dosage of tartrazine is 50 g per ton of biscuits. It is recommended to add an aqueous solution of this colorant to the mixer along with granulated sugar, which is sent for mixing with fat. Beta-carotene in the form of a 30% oil solution is recommended to be first dissolved in vegetable oil: 1 part of the dye is dissolved in 20 parts of oil. The resulting solution in the amount of 400-800 g per ton of the finished product is recommended to be added to the recipe fat. Beta-carotene in the form of a 10% water-dispersible powder in an amount of 5-15 g per ton of finished product is also recommended to be introduced into the mixer in a mixture with granulated sugar sent for churning.

 To make the liver brown (no cocoa powder or lack of its coloring power) use caramel (sugar) color (E150). Suit all kinds of dye. The dosage depends on the species of the commodity form and the desired intensity of the staining. Usually E150s1 flow for color "coffee with milk" is 1-10 kg per ton, brown - 50-90 kg per tonne.

 Disintegrants.

The rich grades of cookies is typically added 0,4% soda and salt ugleammoniynoy 0,05%. When replacing ugleammoniynoy salt on ammonium carbonate should take him about 30% less.

 Emulsifiers. The pastry dough is a dispersed system, the formation and properties of which can be improved with the help of emulsifiers. As emulsifiers, lecithin (E322), mono- and diglycerides of fatty acids (E471), polyglycerol and fatty acid esters (E475) or mixtures thereof, polysorbates (E432-E436), esters of fatty acids and sorbitol (E491- E496). The introduction of a dough cookie for emulsifier cookies promotes finer dispersion and a uniform distribution of fat. A consequence of this is the mitigation of the problem of fat migration to the surface of finished products.

 Lecithin and other emulsifiers can perform the function of emulsifying egg yolk, which allows to reduce the consumption of egg products. When sharing more emulsifiers can be output from the formulation to 50% melange. Moreover, the use of emulsifiers to reduce fat consumption on 5-10% without deteriorating product quality.

 polysorbates (E432-E436) The recommended dosage is 0,2-1,0 100 kg per kg of dough, sorbitans (E491-E496) - 0,5-1,0 kg, the rest of emulsifiers - 1,0-2,0 100 kg per kg of dough. Emulsifiers recommended to inject the preparation of an emulsion or plasticizing fat.

 sodium lactylate (E481) at a dosage of 0,2-0,4 100 kg per kg of flour, not only improves the structural and mechanical properties of the dough and finished products, but also, linking moisture slows down the staling process.

 Additives that increase the shelf life. In accordance with GOST 24901-89 shelf life of butter biscuit at a temperature (18 ± 5) ° C and relative humidity less than 75% depending on the fat content are:

 1) 45 days - for butter biscuits with a fat mass fraction of up to 10%;

 2) 30 days - for butter biscuits with St. 10 to 20% and Golden Sprout cookies;

 3) 15 days - for butter biscuits with a mass fraction of St. 20%.

 Humidity of butter biscuits according to GOST 24901-89 not more than 15,5%; Mass fraction of fat in terms of dry matter - not less than 2,3%. The activity of water in the biscuit is lower than 0,65, and the probability of microbiological damage is small. But oxidative processes, especially in biscuits with fat content more than 10,0% - can go quite actively, leading to the appearance of a rancid aftertaste and thereby limiting the shelf life of products. Prevention of oxidative damage of biscuit biscuits can be achieved by using antioxidants of butyloxyanisole and butyloxytoluene in the ratio 1: 1. Their total dosage of 20 g per 1 kg of fat is sufficient to increase the shelf life of the product in 2-4 times. Antioxidants are administered as a solution in vegetable oil. With periodic mixing of the test, the calculated amount of antioxidant solution is added to the kneading machine together with the fat and sugar-sand. With continuous dough mixing, the estimated amount of antioxidant solution is added to the mixer to prepare the emulsion along with the fat.

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