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Confectionery Industry Technology

Air (protein-whipped) prefabricated - nutritional supplements

Air (protein-whipped) semi-finished product - food additivesAir (protein-whipped) prefabricated

Baked foam-like substance, knocked out of the egg whites and granulated sugar. In the formulation of air semifinished no flour.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry substance

Sugar

99,85

961,40

959,96

egg Proteins

12,00

360,50

43,26

Powder vanilla

99,85

7,21

7,20

Total

1329,11

1010,42

Log out

96,50

1000,00

965,00

 

Preparation knocked weight

Technological semi-air production process is V the following main stages:

preparation of raw materials for production;

dislodging eggs with the sugar-sand;
mixing with crushed nuts (for air-nut);

forming (depositing in the paper);

bakery products;

cooling;

renting semi-finished product with the paper.

Features of use of food additives

In the production of the semifinished product may be used air and food flavorings acid.

Flavours. In the production of semi-finished aircraft used almost exclusively vanillin, ethyl vanillin, or vanilla flavoring to give a pleasant sweet taste, that is, rather, as flavor enhancers. They contribute to the whipped mass at the end of the whipping.

Food acids. Too long whipping proteins with sugar-sand mass can greatly settle, and beat it to the desired volume will be impossible. Then it was added citric acid in dosage 2 1 g per kg of protein. Subsequent to the acid churning mass of compacted.

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