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Confectionery Industry Technology

Marzipan - the use of food additives

marzipanmarzipan

Viscous plastic mass made from nuts (almonds, peanuts, cashews), granulated sugar and molasses. Marzipan is thick and liquid. He and the other is used to make jewelry. Liquid marzipan products and sandwiches.

 

formulation example

Raw

Solids,%

Consumption of raw materials in the 1 t phase, kg

actually

in dry matter

Mindaly podsushennыy

94,00

351,00

329,94

purified

 

 

 

Powdered sugar

99,85

586,00

585,12

flow

78,00

23,00

17,94

Cognac or strong

 

93,00

desertnoe wine

 

 

 

Dye

According to the recommendations

 

 

Manufacturer

 

Total

OK. 1053

933,00

Log out

93,00

1000,00

930,00

 Technological process

Technology marzipan production process consists of the following stages:

preparation of raw materials for production;

preparation of raw grated walnut weight (for raw marzipan);

boiling sugar-treacle syrup (for marzipan custard);

brewing grated kernel hot syrup (for marzipan custard);

cooling the brewed mass (for marzipan custard);

preparation of marzipan mass.

Features of use of food additives

In the production of marzipan dyes are used, sometimes used flavors, fragrance and flavor enhancers, preservatives.

Dyes. Dyes used in the production of marzipan similar to their use in the production of mastic.

Flavours. The marzipan is usually added to supplements containing alcohol: brandy, dessert wine. They add flavor and aroma of marzipan decorations. For this purpose, you can use the appropriate flavors. Details of their use is described in the section "Marzipan candy mass."

Additives that increase shelf life. Custard marzipan can be stored for a long time "Marzipan candy masses". Raw material is more prone to spoilage. Moreover, raw marzipan turns sour. Its shelf life can be increased by using sodium benzoate (E211) in an approximate dosage of 100 g per 100 kg of semi-finished product. Sodium benzoate is used as an aqueous solution.

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