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Confectionery Industry Technology

MKI additives - Biscuit rolls

Biscuit rolls

Rolled up layers of baked biscuit semi-finished product, sandwiched with various fillings. Sponge rolls are produced in accordance with GOST 14621 “Sponge rolls. Technical conditions "or according to the technical specifications of the enterprise.

Formulation Example.

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Flour 1 th grade

85,50

255,72

218,64

Sugar

99,85

255,72

255,34

Melange

27,00

426,19

115,07

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

flavor

According to the recommendations of the manufacturer

fruit Filling

74,00

296,32

219,28

sugar, powdered

99,85

30,55

30,50

Total

OK. 1264,5

838,83

Log out

80,00

1000,00

800,00

biscuit rollsTechnological process

Technological rolls biscuit manufacturing process consists of the following stages:

1) preparation of raw materials for production;

2) preparation of biscuit dough;

3) molding;

4) baking;

5) cooling;

6) cutting into layers;

7) preparation of the filling (if necessary);

8) applying the filling to the biscuit layers;

9) rolling into a roll;

10) packaging, labeling, transportation and storage.

biscuit rollsFeatures of use of food additives in the production of sponge rolls

In the production of sponge rolls, the following food additives: coloring agents, flavoring agents, flavor enhancers, emulsifiers, preservatives, enzymes, food acids, antioxidants, humectants, disintegrators. Features of their use are described in the sections on biscuit semifinished products, creams and fillings.

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