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Confectionery Industry Technology

Custard Prefabricated - Nutritional Supplements

custard cake mix

zz90Custard cake mix is ​​prepared by preparing a welding and kneading her dough, followed by molding and baking. Inside is a large cavity that is filled filling. The formulation does not include semi custard sugar.

formulation example

Raw

Solids content,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Wheat Flour Extra

85,50

455,50

389,45

grade

 

 

 

Butter

84,00

227,70

191,27

Melange

27,00

785,70

212,14

Salt

96,50

5,70

5,50

Total

1474,60

798,36

Log out

76,00

1000,00

760,00

 

Preparation of the dough

Technology custard semifinished product production process consists of the following stages:

preparation of raw materials for production;

Preparation welds;

kneading the dough;

molding;

bakery products;

cooling.

Features of use of food additives in the production of semi-finished custard

The following food additives are used in the production of semi-finished custard: emulsifiers, leavening agents, preservatives, antioxidants.

Disintegrants. The formulation custard semifinished disintegrants usually not included. But if you use flour of poor quality, it is recommended to add to the formulation of ammonium carbonate (E503) at the rate of 0,3 100 kg per kg of flour. Ammonium carbonate may be replaced with ascorbic acid (E300) in dosage 0,3 100 g per kg of flour.

Emulsifiers. With reduced emulsifying capacity melange may bring in the dough for puff semi-emulsifiers: lecithin (E322), sodium lactylate (E481) and others.

Additives that increase shelf life. The humidity of the brewed semi-finished product is at the level of 20-25%. Cigar semi-finished product refers to products with an intermediate: moisture, in which the development of yeasts, molds and certain types of bacteria is likely. Therefore, the increase in shelf life can be achieved using sorbic acid (E200) at a dosage of 1-2 kg per ton of products or potassium sorbate (E202) at a dosage of 1,3-2,6 kg per ton. It is recommended to add the acid, mixed with the recipe butter, into the tea leaves. Potassium sorbate is used in the form of an aqueous solution, introducing it into the prescription amount of melange.

The introduction of special trademarks of CMC sodium salt (E466) in the custard semi-finished product formulation allows you to control the process of moisture loss. The recommended dosage is 20-100 g / 100 kg of dough, depending on the quality of the flour. When using CMC, it is required to increase the amount of water going to the batch test; The additional amount of water is calculated on the basis that the 1 part of the CMC requires an additional 50-80 part of the water. For example, if 0,2 kg E466 is used for kneading, then 0,2 kg x 50 - 80 = 10 - 16 l of water is additionally added. Thus, the use of CMC also allows to increase the yield of finished products (due to additionally introduced water).

Slow down staling custard semifinished product can also be via fiber. The dosage 2-5%, they also increase the output of finished products due to the water binding.

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