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Confectionery Industry Technology

Features of use of food additives in the production of semi-finished products of sand


Shortbreadsand cake mix

Crumbly cake mix, produced due to the high content of sugar in the recipe, fat, flour and certain quality management process. Sand semi-finished product can be produced with the addition of nuts and cocoa powder.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Wheat Flour

85,50

515,40

440,67

grade

 

 

 

Wheat Flour

85,50

41,20

35,23

varieties (to be signed)

 

 

 

Sugar

99,85

206,20

205,89

Butter

84,00

309,30

259,81

Melange

27,00

72,20

19,49

Soda drinking

50,00

0,52

0,26

flavor

According to the recommendations

 

 

Manufacturer

 

Salt

96,50

2,06

1,99

Total

OK. 1150

963,34

Log out

94,50

1000,00

945,00

 

Preparation of the dough

Technological sand semi-finished production process consists of the following stages:

1) preparation of raw materials for production;

2) mix of egg with sugar-sand and other ingredients, except the flour;

3) flour additive preparation of dough;

4) molding;

5) baking;

6) cutting;

7) cooling.

Features of use of food additives in the production of semi-finished products of sand

The following supplements are used in the production of semi-finished sand: coloring agents, flavoring agents, flavor enhancers, emulsifiers, preservatives, antioxidants, humectants, disintegrators.

Flavors. Sandy semi-finished products are usually given a vanilla or rum flavor and taste. If the semi-finished product is made with nuts, you can add nut flavors. It is also possible to use flavors: melted milk, cream, vanilla-creamy, etc. Vanilla flavors and vanillin are used to add vanilla flavor and aroma. Ethyl vanillin for these purposes has a rough taste and aroma. Vanillin, too, is not suitable for everyone, a number of vanillins of different firms due to insufficient cleaning have unpleasant or atypical flavors. Flavors bring to the semi-finished product a more sweet and pleasant aftertaste,

Dyes. Dyes for coloring sand semi-finished products are not commonly used. On some cases, their use, see. The information in the section "Butter Cookies"

Disintegrants. The sand is added semi-finished 0,5% soda and salt ugleammoniynoy 0,5%. When replacing ugleammoniynoy salt on ammonium carbonate should take him about 30% less. Baking powder ratio can be changed, if necessary, taking into account the general laws.

Emulsifiers. In the production of semi-finished sand egg products perform the role of an emulsifier. Mélange emulsifying ability and other egg products depends on the content of natural lecithin and fluctuates widely. Therefore, to avoid possible problems with the quality of melange and improve the properties of dough and finished sand semifinished recommended to add dough emulsifier: lecithin (E322), lecithin, in admixture with monoglycerides (E471) and monoglyceride mixture (E471), and a lemon-acid diglycerides (E472s ).

Enzyme preparations. It is important that the flour used for weak gluten dough. To loosen the gluten used enzyme preparations with proteolytic activity at the recommended dosage by the manufacturer.

Additives that increase shelf life. The moisture content of the sandy semi-finished product is not more than 5%, the water activity is below 0,65, and the probability of microbiological damage is small. But oxidative processes can go quite actively, leading to the appearance of a rancid aftertaste and thereby limiting the shelf life of products. Prevention of oxidative damage to sandy semi-finished products can be achieved by using antioxidants of butyloxyanisole and butyloxytoluene in the ratio 1: 1. Their total dosage of 0,2 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. The estimated amount of antioxidant solution is added to the kneading machine at the mixing stage of sugar sand with egg products and other ingredients.

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