Categories
Confectionery Industry Technology

Custards - Features of the use of food additives

custard

Custard are nepyshnuyu spreadable, slightly gelatinous mass, without conserving give it shape.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Wheat Flour

85,50

91,10

77,89

grade

Sugar

99,85

364,37

363,82

Chicken egg

27,00

145,75

39,35

whole milk

12,00

738,75

88,65

Cream «Charlotte» № 57

75,00

58,30

43,73

Total

1388,27

613,44

Log out

60,00

1000,00

600,00

Technological process

Technology custard production process consists of the following stages:

preparation of raw materials for production;

boiling sugar syrup and milk;

whipping eggs and flour;

mixing the components;

boiling;

rapid cooling;

mixing with the cream "Charlotte".

Features of use of food additives

In the production of custard food supplements are not normally used. Given the extremely short shelf life products with custard, promising is the use of preservatives in their preparation.

Additives that increase the shelf life. Custard creams differ from other high humidity and water activity. The abundance of nutrients creates exceptionally favorable conditions for the development of micro-organisms. The custards are developed not only to yeast, and bacteria: lactobacilli, coliforms, and others.

To increase the bacterial resistance of the custard, wheat flour is fried at a temperature of 105-110C for 40-50 minutes.

Taking into account the types of microorganisms developing in the custard, you can add potassium sorbate (E202) in a mixture with sodium benzoate (E211) to prolong the shelf life and prevent undesirable consequences of storage conditions violation. Preservatives are added to the cream in the mixing step of the components in the form of a concentrated solution. Since the moisture content of the custard 40%, it can be added preservatives and in the form of granules or powders. The recommended dosage corresponds to the maximum allowed by the Ministry of Health and is 116 g of dry sodium benzoate and 134 g of dry potassium sorbate per 100 kg of cream. This is approximately 1 l 20% solution of sorbate and benzoate.

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Your email address will not be published.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.