Categories
Confectionery Industry Technology

Souffle, Jelly - Features of the use of food additives

Souffle

Weight foam structure obtained by whisking the egg whites with the sugar-agar syrup laced with butter, milk and other raw materials.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

 

actually

in dry matter

The syrup is sugar-agar

80,00

610,71

488,57

Butter

84,00

226,27

190,07

Egg Protein (Crude)

12,00

64,25

7,71

Whole milk with Saha

74,00

110,14

81,50

rum

 

 

 

citric acid

91,20

3,80

3,47

flavor

According to the recommendations of the manufacturer

Total

OK. 1015

771,32

Log out

76,00

1000,00

760,00

 

Technological process

Technology souffle production process consists of the following stages:

preparation of raw materials for production;

zamachivanie agar;

preparing agar solution;

boiling sugar-agar (agar-sugar-treacle) syrup;

whipping egg whites and syrup;

churning butter with condensed milk;

souffle mix.

Features of use of food additives.

They want

Translucent or transparent gelatinous mass with a shiny surface, preserving the shape.

formulation example

Raw

Mass fraction of solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Sugar

99,85

414,2

413,6

flow

78,0

103,3

80,6

Agar / gelatin

85,0

10,3/80

8,7/68

citric acid

91,2

2,1

1,9

flavor

According to the recommendations

Dye

-.

Manufacturer

Total

OK. 530 / approx. 600

504,8/564,1

Log out

50,0

1000,0

500,0

 

Technological process

Technology jelly production process consists of the following stages:

preparation of raw materials for production;

soaking agar / gelatin;

Preparation of agar / gelatin solution;

obtaining sugar-agar / gelatin-treacle syrup;

cooling syrup;

mixing syrup gelatin with other ingredients;

cast in formы;

cooling.

Features of use of food additives

In jelly manufacture using the following supplements: gelling agent, food acid, flavorings, flavor enhancers and flavor, coloring agents, preservatives.

Gelling agent. As gelling agent is used usually in jelly agar or gelatin. On the basis of the standard gelling boiled syrup.

Food acids. The jelly recipe includes citric acid. It is possible to use other acids. See. See "Jelly candy mass."

Flavours. To make jelly variety of aroma and taste flavors are used, preferably liquid water soluble. Flavours introduced into the cooled agar-sugar-treacle syrup. Estimated flavors dosage according to the manufacturer's recommendations. The exact dosage is determined by the pilot production.

Dyes.
The use of coloring agents in jelly see. Section "Jelly candy mass."

Additives that increase the shelf life. Jelly stored in a cool place not more than 4 days. To increase the shelf-life and preservation of jelly long enough even in violation of the conditions of storage, you can use preservatives.

Very high humidity jelly and the value of water activity over 0,9 create exceptionally favorable conditions for the development of a variety of microorganisms. Slow down the process of microbiological spoilage in the jelly will allow the use of a mixture of potassium sorbate (E202) and sodium benzoate (E211) in a ratio of 1: 1. The recommended dosage of this mixture will be 130-200 100 g per kg mass of jelly. Preservatives used as recommended 20% aqueous solution. This solution is convenient to make when cooled agar-sugar-treacle syrup.

Jelly, made on agar, prone to syneresis. Appears on the surface of the liquid spoils the appearance of jelly. In order to prevent its isolation can be added water-holding agent - sodium carboxymethyl cellulose (CMC E466). The recommended dosage is in the range of up to 0,05 0,2 100 kg per kg of jelly. It is recommended to mix the CMC before making a 10-fold amount of prescription of sugar and use this mixture together with the remaining granulated sugar for cooking syrup. The resulting gel will be a little more delicate texture than jelly agar without the addition of CMC.

Add a comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to combat spam. Find out how your comment data is processed.