Categories
Confectionery Industry Technology

extruded Products

extruded Products

Confectionery products obtained by extrusion - extruding dough molding using screw press (extruder) continuous.

formulation example

Raw

Solids,%

Feed consumption, kg

actually

in dry matter

Wheat grains

80,0

630,00

504,00

Modified

85,0

300,00

255,00

starch

 

 

 

Wheat flour

85,5

30,00

25,65

lecithin

98,0

7,50

7,35

Sugar

99,85

60,00

59,91

 

Raw

Solids,%

Feed consumption, kg

actually

in dry matter

Baking soda

50,0

15,00

7,50

calcium monophosphate

98,0

15,00

14,70

different Flavors

According to the recommendations

Dyes are different

Manufacturer

Total

OK. 1500

874,11

Log out

98

1000

980

 

Technological process

Technology extruded products production process consists of the following stages:

preparation of raw materials for production;

kneading the dough;

carrying out the extrusion process;

packaging, packing, storage of finished products.

Features of use of food additives

In the production of extruded products used flavors, flavor enhancers and flavor, dyes, disintegrating agents, and emulsifiers.

Flavours. In the production of extrusion products use powders and liquid flavors (fruit, chocolate, coffee, etc.) And vanillin. They are introduced into the dough in the recommended by the manufacturer or dosage sprayed with an aqueous solution (dispersion) flavoring finished goods after exiting the extruder.

Flavor enhancers are used, and so the same as in crackers.

Dyes. Extrusion products are usually colored with synthetic or natural water-soluble dyes corresponding to the flavor. Pre-check dye stability under conditions of extrusion and the composition of the dough. Synthetic dyes are used in aqueous solutions (see. Adj. 16), natural or undiluted also contribute as an aqueous solution when mixing. The dosages are the same as in other confections.

Disintegrants. To enhance the effect of swelling at the exit from the extruder the product can be added to the dough leavening agents. In the above formula is a mixture of calcium monophosphate and baking soda (sodium bicarbonate).

Emulsifiers. Added to the dough in a small amount of emulsifiers, such as lecithin, improve its structural and mechanical properties, predotvrascha-. by sticking to the equipment.

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Your email address will not be published.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.