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Confectionery Industry Technology

Syrup for washing - Features of the use of food additives

Syrup for promochkiSyrup for promochki

The flavored sugar syrup.

formulation example

Raw

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Sugar

99,85

513

512,23

flavor

 

In accordance with the manufacturer's recommendations

 

Cognac

48

Total

OK. 560

512,23

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50,0

1000,0

500,0

 

Technological process

The technological process for the production of syrup promochki consists of the following stages:

preparation of raw materials for production;

boiling sugar syrup;

cooling;

introducing flavoring substances.

Features of use of food additives

In the production of syrups promochki using liquid flavors and flavor enhancers. fruit flavors directions usually apply, coffee, rum. You can replace the alcohol-based substance relevant flavors and ethanol. Dosages flavors are selected empirically based on the recommendations of the manufacturer.

Ethyl alcohol in the composition of an alcohol-containing substance or in itself not only imparts a flavor to syrup, but also plays the role of a preservative. It is possible to increase the shelf life of the syrup and the impregnated product using an additional preservative of potassium sorbate (E202) or a mixture of potassium sorbate (E202) and sodium benzoate (E211) in the ratio 1: 1. The recommended dosage of potassium sorbate or such a mixture will be 1,30-2,00 kg per 1 t of syrup. Preservatives are recommended to be used in the form of 20% aqueous solution. This solution is added together with the flavors. Water, introduced with preservatives, should be taken into account in the recipe.

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