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Confectionery Industry Technology

Puff prefabricated food additives.

Layer cake mix - food additives.Layer cake mix

The semifinished product with a layered structure, the solid outer layers and the internal - soft. In the semi-puff recipe does not include sugar.

formulation example

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry matter

Wheat Flour

85,50

657,90

562,50

grade

Butter

84,00

438,60

368,42

Melange

27,00

33,30

8,99

Raw

Solids,%

Consumption of raw materials to finished products 1 t, kg

actually

in dry substance

Salt

96,50

5,26

5,08

citric acid

91,20

0,87

0,79

Total

1135,93

945,24

Log out

92,50

1000,00

925,00

Preparation of the dough

Technology puff semi-production process and it consists of the following stages:

preparation of raw materials for production;

kneading the dough;

cooking maslomuchnoy mixture;

cutting, forming and cooling the mixture maslomuchnoy;

puff pastry;

rental;

bakery products;

cooling.

Features of use of food additives in the production of semi-finished puff

The following food additives are used in the production of semi-finished puff: emulsifiers, food acids, preservatives, antioxidants.

Food acids. Citric acid (EZZO) is added to optimize the properties of elasto-plastic dough. acid solution was added at the beginning dough

Emulsifiers. With reduced emulsifying capacity melange may bring in the dough for puff semi-emulsifiers: lecithin (E322), sodium lactylate (E481) and others.

Additives that increase shelf life. The moisture content of the puffed semi-finished product is below 10%, and the activity of water is less than 0,6, so the development of microorganisms in the semi-finished product is unlikely. Although sorbic acid (E200) can be added in order to prevent the development of yeasts and molds in case of non-observance of storage conditions. It is recommended to add the acid to the oil-flour mixture before mixing it. Dosages of 1 kg per ton of finished product are usually quite sufficient. If this dosage does not provide the necessary shelf life, it should be increased, but not more than 2 kg, as determined by the Ministry of Health.

The fat content of the puffed semi-finished product is quite high, so the development of oxidation processes is quite likely. Slow down these processes can be with the help of antioxidants. The most effective in slowing down the oxidation of butter fat is propyl gallate (E310) and tert-butyl hydroquinone (E319). In the absence of these substances, you can use butyloxyanisole (E320) or tocopherols (E306, E309). The introduction of these antioxidants into butter in an amount of 200 g per ton of fat is sufficient to increase the shelf life of the puffed semi-finished product in 3-4 times. Antioxidants are added to the oil in the form of solutions in vegetable oil. When using special fats instead of butter, it should be borne in mind that antioxidants are usually present in them.

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