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Confectionery Industry Technology

Cream creams - Features of the use of food additives

Finishing semi-finished products

butter cream

Creams, preparing on the basis of unsalted butter or cream.

Cream

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Powdered sugar

99,85

278,57

278,16

Butter

84,00

522,33

438,76

Whole milk thickened

74,00

208,92

154,61

tion with sugar

Powder vanilla

99,85

5,15

5,14

Cognac or dessert

1,72

0,00

wine

Total

1016,69

876,66

Log out

86,00

1000,00

860,00

Technological process

Technology butter cream production process consists of the following stages:

 preparation of raw materials for production;

boiling milk and sugar syrup (for the cream to the milk-sugar syrup);

syrup cooling (for the cream to the milk-sugar syrup);

oil softening of Beating machines;

whipping cream.

Features of use of food additives

In the production of cream creams are very widely used food colorings, flavorings, preservatives, flavor enhancers can be used and the flavor, emulsifiers, gelling.

Flavors. Creamy creams without flavors can have an inexpressive odor and taste of fat. Flavors effectively mask the taste of fat and give the cream a variety of taste and smell (strawberry, orange, coffee, apple, etc.). In this case, as a rule, liquid flavors are used, but the use of powders is not excluded. For cream creams you can use both fat-soluble flavors, and water-soluble. To enhance the flavor of creamy creams together with fruit, coffee, chocolate flavors to improve the aroma, you can use vanillin in a small (100 g / t) dosage.

Dosages flavoring creams similar dosages other confectionery. The fat-soluble flavoring is added to the cream mixing them with Rx butter flavor can be pre-diluted in a small amount under mild heat (40-60 ° C). Water soluble flavors are mixed with Rx condensed milk or other liquid component introduced into cream and cream.

Dyes. To give creamy cream colors that match the flavor, synthetic and natural dyes are used. Water-soluble dyes are predominantly used, although use of fat-soluble in cream cream is also possible. Synthetic dyes are recommended to be used in the form of 1% aqueous solutions. Synthetic dyes are attractive in that they give stable reproducible colors and by mixing them you can pick up almost any tone and shade for a creamy cream. To introduce dyes into the cream is recommended together with flavors. The dosage of synthetic dyes is usually 5-10 g of a dry dye or 0,5-1 l solution for 100 kg of body weight, the dosage is in accordance with the manufacturer's recommendations and with the content of the basic coloring material. Dosages are specified during the trial workings.

Emulsifiers. Cream cream is a colloidal system, which is stabilized by emulsifiers. Especially effective is their use in the processing of butter with a crumbly consistency, "peasant" oil, which is characterized by an increased moisture content, as well as special fats. When the cream of mono- and diglycerides of fatty acids (E471), as well as lactylated mono- and diglycerides (E472), is added to the cream formulation, the amount of air in the cream increases, the product acquires pronounced properties of the foam, the air bubble size decreases, which leads to a more uniform Consequently, a firm structure of the cream.

Application of surfactants, especially the mono-and diglycerides of fatty acids, butter cream reduces the coagulation of protein in the syrup, which is semi-finished cream.

In addition creams 0,5-5% (pre-dissolved when warming up), monoglycerides (E471) is used for easy and uniform emulsification of the aqueous phase, maintaining a stable emulsion under adverse storage conditions, eliminating the "greasy" taste, to facilitate further processing.

Gelling agent. In order to strengthen the structure of the recipe cream can be introduced agar.

Additives that increase the shelf life. All kinds of creams are a good medium for microbial growth. Microbial spoilage is the main and almost the only problem during storage creams. The microflora of the butter cream is represented mainly by putrid, lactic acid microorganisms and mold. The greatest danger is posed by the bacteria Staphylococcus aureus (Staphylococcus aureus). These types of microorganisms effectively suppresses sorbic acid (E200) in the form of acid or potassium sorbate (E202).

OST 10-060-95 «Cakes" regulates the content of sorbic acid in butter cream for cakes and pastries in the number 0,18 ± 0,02% to the weight of the cream. Thus the shelf life of finished products increases to 36 120 hours when stored at 2-8 ° C.

In accordance with the technological instructions for the production of flour confectionery products developed by the All-Union Research Institute of the Confectionery Industry, sorbic acid is introduced into the liquid component of the cream (syrup, condensed milk, jam, etc.). For uniform mixing in the cream of sorbic acid, it is mixed with 5-10% of the liquid component, and the resulting mixture is added with stirring to the remaining amount of the liquid component. Subsequently, the resulting liquid component with sorbic acid is used to prepare creams in accordance with the current technological instructions for the production of creams. Given the extremely low solubility of sorbic acid in water, it can be assumed that it is unlikely to dissolve in the liquid component of the cream, and therefore, evenly distributed throughout the product. More reliable is the introduction into the liquid component of the cream of potassium sorbate, already in the form of a concentrated solution in water. The dosage of potassium sorbate taking into account the conversion factors will be 0,24 ± 0,03% to the cream weight, that is 210-270 g per 100 kg of cream.

The Ministry of Health of the Russian Federation allows for this purpose benzoic acid (E210) in the form of acid or sodium benzoate (E211) in amounts up to 100 g per 100 kg of cream, but this method is less effective. In addition, the Ministry of Health permitted the use of sorbic acid or its salts in combination with benzoic acid or its salts in a maximum dosage up to 200 g for 100 kg of cream, benzoats no more than 100 g per 100 kg for preserving cream for cakes. This mixture is more effective than one sorbic acid, but it is much less popular among Russian confectioners. The method of application in the cream is the same as that of sorbic acid, and potassium sorbate.

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