Raw material preparation

Sugar. Bags of granulated sugar are manually or mechanically cleaned with brushes, then carefully ripped open at the seam. The ends and scraps of twine are removed by shaking the empty bags inside out with the seam up.

To free from mechanical impurities, granulated sugar is sieved through sieves with holes with a diameter of not more than 3 mm. To remove ferromagnetic impurities (metal dust, scale) and accidentally caught metal objects, sugar - sand is passed through magnets. For sieving, flat vibrating sieves are used, as well as sifters of the Pioneer-PP, P2-P, etc. types.

The magnets must be installed across the entire width of the granulated sugar being loaded.

With bulk supply, granulated sugar through a metal grate with a mesh size of not more than 5 cm enters the receiving funnel of a bucket elevator, from where, after passing through magnetic traps, a distributing auger is sent for grinding.

When supplied to production, molasses is heated to a temperature of (42.5 ± 2.5) ° C and filtered through a sieve with holes with a diameter of not more than 2 mm.

Upon receipt of granulated sugar with a moisture content of more than 0.15%, it is dried in dryers different type, including drums. Granulated sugar can be stored in bulk in special vertical containers.

Syrup. During storage, molasses is poured into tanks. Tanks must be stainless steel. If the inner surface of the tanks is made of ferrous metal, it must be painted with paint on drying oil High Quality. Before draining from the tank, the molasses is heated to 35-40 °C. Transportation of molasses is carried out in accordance with the current specifications for starch fermented molasses.

Installation and maintenance of equipment used in the production of molasses is carried out in accordance with the regulations. safety regulations and industrial sanitation for the starch industry.

The requirements that must be taken into account when transporting and storing molasses at confectionery enterprises are set out in Sanitary regulations for enterprises of the starch industry:

the wash water accumulated during the shift and the defective product must be processed during the shift. Keep them over long time prohibited. Collections of wash water and defective product must be cleaned, washed and disinfected at least once a month with a 1.5% bleach solution;

molasses storage tanks must be equipped with heating devices;

molasses must be transported in special tanks or barrels. The use of containers from non-food products is prohibited.

Before pouring molasses, tanks and barrels are freed from product residues and washed with warm water. The final operation of sanitizing the inner surface of the container is carried out with steam at a pressure not exceeding 50 MPa.

Filling of molasses is carried out after inspection of the prepared container and the permission of the chemist-controller of the finished product.

The capacity of the receiving tanks must correspond to the amount of incoming molasses.

Pipelines must be made of stainless steel, since the acidic environment of molasses (pH 4.7-4.9) causes corrosion of metals. Receiving tanks and pipelines must be thermally insulated.

For molasses, it is advisable to use tanks with a volume of no more than 120 m³. In molasses storage tanks, it is necessary to install a coil only at the locations of the drain fitting.

The coolant can be supplied to the coil at a temperature not exceeding 100 °C. Measuring devices must be installed in tanks with molasses to determine its temperature.

When draining molasses from railway tanks, it is necessary to heat it up to a temperature of 50-70 °C. It is advisable to have a supply of molasses on a molasses base for no more than 10 days. When pumping, the temperature of the molasses must be at least 40 ° C. Do not heat the molasses repeatedly.

The molasses that came to the base from different molasses plants must be drained into different receiving tanks.

Protein. Egg whites are delivered to factories in tin cans or plastic containers. Before opening, the container is washed with warm water and wiped dry, then opened with a special knife. The protein is thawed and filtered through a sieve with holes with a diameter of not more than 2 mm.

Dry protein is pre-dissolved in water at a ratio of 1:6(7). It is advisable to maintain the water temperature within 40-50 °C. When using fresh protein, it is separated from the yolk and rubbed through a sieve.

Gel formers. Air-dry gelling agents of the agar group in the form of a powder are soaked in cold water(17.5. 7.5 ° C) for 30-40 minutes, in the form of plates - washed in running water for 3-6 hours.

The swollen agar is introduced into a digester with boiling water and dissolved with thorough mixing. The pressure of the steam supplied for boiling is 2-3 MPa.

Before use, pectin is poured with water to swell for 30-40 minutes at a temperature of 45-50 °C.

Gelatin swells in water at a ratio of 1:5 for 40-60 minutes and dissolves at a temperature of 55-65 °C.

Starch as a molding material must meet the following requirements. To be free of impurities and odors, be hygroscopic enough to absorb moisture from the surface of candy shells. When stamping, starch cells must be of the correct shape, with a smooth surface and not crumble. Starch should not stick to the surface of the stamps, it should be easily removed from the surface of the molded candy bodies during cleaning and blowing. Maize starch meets these requirements with appropriate physical and chemical parameters.

The moisture content in starch, at which the most high-quality molding occurs, is 5-9%. If this indicator is below 5%, there is a significant crumbling of the molds, which leads to the formation of recyclable waste. At humidity above the specified limits, starch adheres to the surface of the housing with partial crystallization. As a result, the surface of the products is not completely cleared of adhering starch.

To reduce the proportion of moisture, it is necessary to periodically dry the starch in hot chambers at 40-50 ° C for 8 hours or in a screw-type starch-dryer at 110-130 ° C and a heating steam pressure of 441-540 kPa.

For greater cell strength when stamping fresh starch it is recommended to use starch thoroughly mixed with 0.25% refined vegetable oil.

When molding candy shells on a casting machine with a continuous drying and sifting unit, starch is prepared continuously in a mechanized way.

Essences, acids and dyes. The prepared solutions of crystalline acids, as well as lactic acid, are filtered through sieves with a mesh size of not more than 0.5 mm.

Essences and flavors are filtered through sieves with a mesh size of not more than 0.5 mm.

Milk. When fresh milk arrives in batches exceeding daily requirement, it is recommended to store it in a specially equipped cold store. The temperature of milk cooling depends on the duration of storage: when stored for 5-12 hours, milk is cooled to a temperature of 10-8°C, 24-36 hours to 5-4°C. During the storage of milk, laboratory staff must control its acidity.

Increased acidity (not more than 40 °T) can be reduced to 18 °T by methods approved by the Sanitary and Epidemiological Supervision authorities.

For this purpose, an aqueous 8.5% solution of baking soda (sodium bicarbonate) is used, and in extreme cases (in the absence of drinking soda) - an aqueous solution of ammonia or medical ammonia.

Powdered whole or skimmed milk is pre-dissolved in water based on whole milk. fresh milk. For the preparation of sugar-milk syrups, milk powder is mixed with water in such a way that the mixture contains 60% water. Water for dissolving powdered milk obtained on a spray dryer should have a temperature of 20-35 ° C, on a drum machine - 80-85 ° C. Powdered milk mixed with a small amount water and then diluted with the rest of the water. The resulting mixture is passed through the mesh of the wiping machine to separate lumps and impurities.

To obtain an EO preparation from a concentrate, which is a biofertilizer Baikal EM 1, needed culture medium to activate beneficial microorganisms that are dormant in the liquid medium of the concentrate. For these purposes, you can use honey or jam. However, the most effective nutrient medium is EM molasses, which is specially designed to help gardeners, gardeners, livestock breeders. Significantly reducing the time and simplifying the process of obtaining an EO drug, this environment promotes the health and growth of plants and animals.

Composition

EM molasses produced on the basis of purified fodder molasses - molasses(black molasses), a by-product of sugar production. Enriched with vitamins, micro- and macro elements, molasses with great content carbohydrates is a favorable environment for the vital activity of effective microorganisms in a state of symbiosis (mutual coexistence and prosperity).

Properties

Possessing high nutritional qualities , EM molasses easy to use, does not require additional time (as in the case of honey and jam, when their stepwise introduction is required for several days) when preparing EO preparations, it is applied immediately.

EM molasses enhances the beneficial effect of EM fertilizers and irrigation solutions based on microbiological fertilizers Baikal EM 1, extends the shelf life of finished products, and also reduces the consumption of EO concentrates. For comparison, when using molasses per 40 ml of EO concentrate, we get 4 l Unlike 3 l with the use of honey for the same amount of concentrate.

Advantages

In this way, EM molasses- the basis for all solutions for the care of the garden, vegetable garden, animals, etc. Its advantages are obvious:

• improvement quality characteristics EM preparation, fertilizers and irrigation solutions based on it;
• simplification of the preparation process of the EO drug;
• increase in the service life of ready-made EO preparations and solutions;
• an increase in the volume of the finished EO preparation with the same amount of concentrate (40 ml).

Instructions for use

1. To obtain an EO-based preparation (concentrate), the following proportions are required: for 1 liter of the preparation - 2 tablespoons of EO molasses.

2. To prepare solutions of EO preparation for irrigation, it is necessary to use the following proportions: for 10 liters of irrigation solution - 1 tablespoon of EO molasses.

3. molasses EO is widely used to enrich and enhance the effect of other concentrate-based EO preparations Baikal EM 1(EM composts, EM extracts, EM-5, etc.).

Release form. 100 ml syrupy liquid in a plastic bottle.

Storage conditions. Store at temperatures from -6 to +35 ° C in a closed, dry place.

Best before date. 3 years.

Now EM molasses is part of a new product: which is produced for a lightweight version of the preparation of an EM preparation from an EM concentrate: the components packed in separate containers are simultaneously mixed with water and a nutrient medium (sugar, jam, honey) during preparation. This creates favorable conditions for the successful development of symbiosis without prolonged fermentation, which ensures the high efficiency of the EO preparation.

MORASURE (GLUCOSE SYRUP, MALTOSE SYRUP)

PATOKA is natural sweetener with a pronounced economic effect; it is a universal enhancer organoleptic indicators and properties of products produced with its addition. It is a clear, viscous, sweet-tasting liquid. It consists of a mixture of glucose, maltose and higher saccharides and has a large number of varieties depending on the combinations of these carbohydrates. Starch syrup GOST 52060-2003 is produced by splitting (hydrolysis) of starch contained in corn grain using acids (acid syrup) or amylolytic enzymatic preparations (enzymatic syrup) followed by filtration, decolorization activated carbon and boiling down the hydrolyzate to a certain mass fraction dry matter. The enzymatic method for the production of caramel molasses is more modern than acid way and allows you to produce a product with constant specified properties. The action of the enzymes makes it possible to control the hydrolysis process in a targeted manner, which gives the consumers of molasses the advantage that the product has constant properties from batch to batch. When working with acid molasses, consumers often experience inconvenience due to the fact that molasses can differ from batch to batch due to the random action of the acid during hydrolysis. In European countries, they switched to the enzymatic hydrolysis method a long time ago; in Russia, this modern technology has not yet been established at all enterprises.

caramel molasses

Contains about 40% reducing substances, glucose 14-20%, maltose 29-37%, maltotriose 10-14%. The main area of ​​application is the confectionery industry. The presence of higher sugars ensures the preservation of the consistency and viscosity of the molasses, which makes the molasses necessary ingredient confectionery that regulates the crystallization of sucrose. Although molasses is completely stable and does not crystallize, it is recommended to store it at a temperature of 50-55 ° C for ease of use.

Caramel syrup:

In lozenges, it is used to reduce the crystallization of sucrose,
- in toffee and caramel, it serves to reduce crystal formation, improves chewing properties and reacts with milk protein, which leads to the creation of a characteristic color and product taste,
- in chewing gum molasses with high content dry matter ensures long-term preservation palatability products,
- in ice cream it is used to regulate the process of crystallization of lactose in milk, create a delicate structure of ice cream, improve its taste and shape.

Usually starch caramel syrup should be used in cases where it is required to control the process of sugar crystallization during production.lollipops, to give the product the appropriate consistency, shape, stickiness, additional shine. In this case, it serves as a binder, foam stabilizer.

Molasses maltose

It is characterized by moderate characteristic sweetness, good thermal and chemical stability, low tendency to crystallization and high osmotic pressure. Due to the high microbiological stability of maltose syrup can long time stored without signs of crystallization. Maltose syrup contains more than 38% reducing substances, 5-20% glucose, 50-72% maltose, 18.9% maltotriose. Maltose syrup is a universal and indispensable improver for all types of bread and extended range products baked from wheat flour. It is used to make desserts, gingerbread, cookies, creams, icing, Turkish delight and some types of sweets, ice cream and marmalade.

The advantages of maltose syrup over sugar during baking are obvious: the porosity and elasticity of the crumb increases sharply, bread and products stay fresh longer, baking has a golden crust, pleasant taste and captivating aroma.

Due to its composition of sugars, maltose syrup is an ideal ingredient for a brewing process where fermentation must be easily controlled. This is achieved due to the fact that molasses usually contains up to 70% easily fermentable, 20% slowly fermentable sugars.The high content of maltose in molasses makes it similar in composition to malt beer wort, and non-fermentable sugars create specific taste qualities and provide the desired density of beer. Maltose syrup is added to the brew kettle, which provides the brewer with the following benefits:

* molasses is a reasonably inexpensive alternative to malt and other unmalted materials;
* allows the brewer to increase productivity without attracting additional capital investments;
* allows you to get high-density beer;
* allows you to partially replace the malt without changing the composition of the beer, with the addition of up to 30% DM extract, in strong beers;
* in contrast to malt, whose quality is variable, maltose syrup helps to clarify the beer and remove any non-starch components such as polyphenols, proteins that cause haze in the finished product.

Also, maltose syrup is used for the production of vodka to soften it and give it a characteristic taste.

High sugar molasses

Highly sugared molasses with reducing substances up to 70% contains 40-43% glucose, 54-56% maltose and 4-8% dextrins. This molasses has a higher degree of sweetness, lower viscosity, and higher osmotic pressure than sucrose. These properties increase its effectiveness in the production, production of biscuit products, bread baking (bread of the Borodinsky type), canning of fruits and berries, and in the production of ice cream. Due to its balanced composition of sugars, this type of molasses under storage conditions at room temperature does not crystallize. To facilitate work with molasses, it is recommended to store it at a temperature of 55 ° C.

Molasses is an ideal component for the production of jams, fillings, sauces, ketchups, soft confectionery, used in the production of beer, soft drinks, ice cream, bakery products.

In the production of jams, molasses is used to replace sugar. It has a higher osmotic pressure than sucrose of the same mass, so it has a greater effect on the stability of jams. Molasses helps to accelerate the process of recrystallization of sucrose. In addition, during the boiling process during the preparation of jam, part of the sucrose will be inverted, i.e. the process of inversion will begin. As a result, the formation of glucose and fructose will occur. This extra glucose can crystallize out during storage and give the jam a coarse grained texture.Since the sweetness of molasses is lower than that of sucrose, the addition of highly sugared molasses to jam will seem to reduce its sweetness, but in return will enhance the fruity flavor. It will also give the jam a shine, making it more attractive to look at.

Molasses can be used to improve the color formation process, enhance sweetness, increase water holding capacity and osmotic pressure, thus increasing the possibility of reducing microbiological contamination.

When using molasses to make pectin jelly, the product will turn out softer. The reason is the reduced content of higher sugars in this type of molasses. In the production of marshmallow, molasses has two mutually exclusive requirements: high viscosity and sweetness.

IN s sugar-sweetened molasses is used in recipes fruit pies to absorb moisture, its content is usually 5 - 7%. In addition, it adds sweetness finished product and brown coloration of the crust. If the molasses content is too high, browning will occur at the bottom of the product. This is especially evident in the production of biscuits.

The balanced ratio of fermentable and non-fermentable sugars in molasses makes it an ideal ingredient for making drinks such as kvass. Fermentable sugars readily convert to alcohol, while higher sugars give body and flavor to the drink. Thanks to this combination of properties of molasses, the drink acquires a pronounced taste with a predominance of a fruity tint.

Molasses is less sweet than sucrose, yet it can play an important role in soft drink formulations, especially when combined with a strong sweetener. In this case, the higher sugars of molasses give a specific texture and taste to the drink. In addition, the molasses will reduce the harsh taste that often results from the use of strong sweeteners, especially saccharin.

Low sugar molasses

Low sugar molasses contains no more than 10% glucose. The low glucose content can significantly increase the shelf life of caramel. The molasses is not sweet enough. More viscous than other types of molasses. It contains many higher sugars, which make molasses viscous.

It is used to achieve the following goals:
- maintaining the shape and consistency of the product;
- ensuring its stickiness;
- increase in viscosity;
- prevention of crystallization of sucrose.

It is used in the confectionery industry, in the production of building materials, for the preparation of molding sands in metallurgy.

Molasses, depending on the carbohydrate composition, is used in various industries Food Industry. Molasses is widely used in the confectionery industry for the production caramel candies, marshmallows, marmalade, halva, toffee, cookies, cakes, etc. Molasses has the ability to increase the solubility of sucrose - to delay its crystallization, which causes wide application it in the canning industry - for the preparation of jams, jams and jams in order to give the syrup a greater viscosity, duration and shelf life, as well as to improve taste. Separate types molasses is widely used in the production of ice cream and frozen desserts, which lowers the freezing point of the product and increases its hardness. Molasses is also used in bakery production, production of wine and vodka products and soft drinks. The main properties of molasses include adjustable indicators of sweetness, fermentability, water-retaining and anti-crystallization ability. In accordance with GOST 52060-2003, the amount of dry matter in starch syrup should not be lower than 78%.

The shelf life of molasses is 1 year from the date of manufacture, subject to the conditions of transportation and storage by the consumer. Transportation temperature - no higher than 55 degrees, storage temperature - no higher than 30 degrees.

The quality of confectionery products largely depends on the raw materials used for their preparation. Therefore, the confectioner must know the properties of each product well, be able to prepare it and use it correctly. Below is the preparation various kinds raw materials used for the production of flour confectionery products.

Flour. Before kneading the dough, the flour must be sifted in special sifters or manually through a sieve. When sifting, random impurities are removed, the flour is enriched with air, which facilitates kneading the dough and contributes to its better rise. If confectionery is made from flour different varieties or with the addition of starch, then the flour is mixed simultaneously with its sifting. In winter, if the flour has a low temperature, it is brought into the room in advance so that it heats up to 12 °. In the manufacture of dough, especially yeast, its temperature during kneading affects the quality of the products.

Starch. Just like flour, starch is sifted and added to some types of dough. This gives the product a greater friability. The starch provided in the recipes can be replaced with the same amount of wheat flour.

Milk. Whole milk mainly used for cooking yeast dough and creams. It should be immediately sold, and if necessary, stored - heated to a boil, cooled and stored at a temperature of 1-5 °. Before use, milk is filtered through a sieve with 0.5 mm cells. Whole natural milk can be replaced with condensed or powdered milk, while 1 kg of whole natural milk is replaced with the following amount of other products (in g):

Condensed whole with sugar (with a decrease in the norms of laying sugar by 176 g) ...................................... 400

Condensed fat-free with sugar (with 140 g less sugar and 30 g fat) ...... 330

Dry whole .............................................................. ................................................. ................................................130

Powdered milk is sifted and dissolved in warm water before use. To do this, determine from the table how much dry milk should be taken to replace the right amount natural milk. Water is taken so much that its weight together with the powder is equal to the weight of the replaced milk. This is 870 grams of water per 130 grams of milk powder. In order not to form lumps, a little warm water is first poured into the powder, stirred well, and then the rest of the water is added and, stirring, brought to a boil.

Example. Suppose that to make a cinnamon pie, 5 kg of flour, 1 kg of sugar, 1 kg of margarine, 2 kg of milk, 1.075 kg of eggs, 0.2 kg of yeast, 0.050 kg of salt are required. It is necessary to replace natural milk with condensed skimmed milk with sugar.

It is known that 1 kg of milk is replaced by 0.330 kg of condensed skimmed milk with sugar. Therefore, it will take 0.330? 2 = 0.660 kg. At the same time, it is necessary to reduce the amount of sugar by 0.140? 2 = 0.280 kg take it not 1 kg, but only 1.000 - 0.280 = 0.720 kg. Accordingly, the margarine bookmark should be increased by 0.030? 2 = 0.060 kg. With such a replacement, the product yield will decrease, since instead of 2 kg of milk 0.660 + 0.060 = 0.720 kg of substitutes are taken, the sugar content is reduced by 0.280 kg, therefore, about 1 kg of raw materials is not reported. In this regard, in order to maintain the yield rate, condensed milk is diluted with the same amount of water.

The condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a 0.5 mm sieve.

Butter. Butter increases the calorie content of products, improves their taste, enhances aroma. If the surface of the oil is contaminated, the oil is cleaned. Unsalted butter can be replaced with salted butter (salted butter cannot be used in the manufacture of creams). In the manufacture of all confectionery products, except puff, butter biscuit and cream, butter sometimes they replace it with clarified butter (1 kg of butter corresponds to 840 clarified butter). Store the oil at a temperature of 2-7 ° in a dark room. Under the influence of light and oxygen in the air, the oil deteriorates. When using oil with the M brand (oil obtained by continuous separation according to the method of engineer Meleshin), the cream formulation changes somewhat in accordance with departmental instructions and orders. Oil obtained on oil-making or other batch-type machines and marked with the letter K is intended for confectionery production.

Margarine. For the preparation of confectionery, it is prepared in the same way as butter.

Deep fats. These fats are used in frying in large numbers fat pies, donuts and brushwood. Mixtures of vegetable and animal fats are most suitable for this purpose. A mixture consisting of 30% lard, 30% beef fat and 40% vegetable oil, can be heated to a high temperature without smoke. You can use refined sunflower, cottonseed or soybean oil, as well as kitchen fats, because they contain almost no moisture and withstand heating to high temperatures. With heat in vegetable oil special care should be taken to ensure that the fat does not overheat more than necessary.

Before frying products, deep-frying is heated until the water contained in it has completely evaporated and “blue smoke” appears above its surface, which usually indicates the process of decomposition of fat impurities that has begun. This kind of heating of fat is called calcination.

Eggs. Eggs are used in the production of some creams, air, almond and yeast dough. Before use, check the freshness of the eggs with an ovoscope. At long-term storage eggs, the yolk shell becomes fragile and easily torn. These eggs cannot be used for the preparation of products where it is necessary to separate the yolks from the proteins.

Contaminated eggs are washed before use. They are placed in a bucket with holes in the walls and at the bottom, or in a basket and immersed in warm water. After 5-6 minutes, they are washed by raising and lowering the dishes into the water. Heavily contaminated eggs are washed with a brush. To remove germs, eggs are disinfected after washing by dipping them in a 2% bleach solution, and then washed in the shower. Dry the eggs in the same bowl for 5-10 minutes. Eggs are processed in an isolated room or in a specially designated place.

Before use, the eggs are split on a special device or on a sharp, hard object. Eggs should be beaten into a bowl (no more than 3-5 pieces), and then, having determined their good quality, poured into a common cauldron. Beaten prepared eggs are filtered through a sieve with 3 mm cells.

The weight of one egg ranges from 40 to 60 g, average weight eggs 43 g (yolk 20, protein 23 g). Eggs can be replaced with various egg products or dry proteins or yolks. However, in the manufacture of creams, it is impossible to replace eggs with other products. 1 kg of eggs can be replaced with 1 kg of melange, or 350 g of yolk and 650 g of protein, or 278 of egg powder.

Melange - a mixture of proteins and yolks, or separately proteins and yolks, stored in tin cans at a temperature from -18 to -25 °. Defrost the melange immediately before use. Previously, a jar of melange is doused with a chloride solution, and then washed with warm water. Cans are opened with special can openers. The frozen melange is taken out of the jar, cut into pieces and thawed for 15-20 minutes on a food warmer at 40-45°. The prepared melange is filtered and used immediately, as it quickly deteriorates.

Egg powder is sifted before use, and then dissolved in water (0.35 liters of water per 100 g of powder). For better dissolution of the powder, first pour in a little warm water (35-40 °), rub it thoroughly and, continuing to stir, pour in the remaining water. After 25-30 minutes, the powder swells and can be used. The weight of one medium-sized egg corresponds to 12.5 geese powder and 30.5 nail.

Sugar. Granulated sugar. Pass through a 3 mm sieve before use.

Powdered sugar is used for finishing confectionery and for preparing some types of dough. In the absence of ready-made powder, it is easy to prepare it from refined sugar, which is ground in a grinder or in a mortar, and then sifted through a fine sieve. You can replace 1 kg of sugar with 1.33 g of caramel molasses, or 1.46 kg of syrup, or 1.2 kg of honey.

Honey and caramel syrup. Before use, honey and molasses are heated to 40-45 ° and filtered through a sieve with 2 mm holes. You can replace 1 kg of molasses with 1.1 kg of syrup or 0.75 kgsa-hara.

Soda and ammonium carbonate. They are sifted through a sieve or dissolved in cold water and filtered. Ammonium is preliminarily crushed in a mortar. Store carbonic acid, ammonium in a hermetically sealed container, as it is volatile.

Yeast. Yeast is stored in a dry room at a temperature of 2-8 ° and a relative humidity of 70-75%; packs of yeast are laid out at a distance of 3-5 cm from each other. Before use, the yeast is freed from paper, dissolved in warm water and filtered through a sieve. For drying, the yeast is rubbed through a sieve onto a baking sheet or board covered with paper, with a layer of no more than 2-3 mm. Yeast is dried at a temperature not exceeding 35 °, since at more than high temperature they lose their activity. Mix 100 dry yeast with 1 kg of flour and dilute in 3 liters of warm water (27 °). After an hour, they can be used to make dough. Dry yeast is taken by weight 3 times less than fresh. If the dry yeast has been stored for a long time, the bookmark is increased, since the activity of the yeast decreases during storage.

Spices. Spices are used in small quantities, otherwise you can spoil the taste of products. Before use, the spices are dried at 50-60 °, then ground in a mortar, rubbed on a grater, ground in micromills and sifted through a sieve with 1.5 mm mesh openings. Aromatic substances are stored in a dry room, in a tightly closed container, each type separately, as they easily transfer their aroma.

Fine table salt is sifted through a sieve, and salt in large crystals pre-dissolve, and then filter the solution through a sieve with cells of 0.5 mm.

Crystalline acids are filtered through a sieve with a mesh size of no more than 2 mm, and liquid ones are filtered through a cloth, gauze or sieve with cells of no more than 0.5 mm. citric acid dissolved in hot water (70-80 °) in a ratio of 1:1. In the manufacture of confectionery, the dosage of dissolved acid indicated in the recipe is doubled. Citric acid can be replaced with tartaric acid in a ratio of 1:1 or malic acid in a ratio of 1:1.2.

Gelatin and agar-agar are soaked in cold water before use and the excess water is drained. After an hour, strongly swollen gelatin or agar-agar is diluted hot water and bring it almost to a boil. Dense jellies are obtained with a content of gelatin or agar-agar in the amount of 4-5%. Gelatin jellies are elastic.

Starch syrup is a product of the food industry, which is produced as a result of a chemical reaction of partial hydrolysis of starch. As excipients, low concentrations or organic enzymes are used. Receipt molasses maybe carried out with varying degrees of starch hydrolysis. The final result will also depend on the sucrose content. Generally manufacture of starch syrup consists of several operations.

Preparation of starch syrup - the main stages

First of all, during production, they take the most pure (with an impurity content of not more than 1.8 percent). Most often used. Then add to the suspension hydrochloric acid and place the mixture in the collector, and then in the heat exchangers. Also, hydrolysis is sometimes carried out in specially equipped convectors and apparatuses with continuous operation. In convectors, this process proceeds 10 times faster than in hydrolysis apparatuses.

The diluted acid is added to the drum of the device, then brought to a boil, the pressure is increased, followed by the saccharification process, and then the syrup is blown into a special neutralizing device. By using a continuous saccharification cycle as method for preparing starch syrup, the product is obtained with stable good quality, complies with the developed standards in terms of external parameters and properties.

When saccharifying, organic enzymes are used, and neutralization is carried out using dilute soda with a calcium content, while the mixture is constantly stirred.

Syrup storage

Syrup storage is carried out in tanks (usually up to 120 cubic meters) made of stainless steel. The inner surface of the tanks is covered with organic paint. The tanks are equipped with heating devices. Molasses is transported in tanks or barrels, which are then washed and disinfected. During storage and transportation, only containers intended for food products are used.

Storage conditions for starch syrup

Storage conditions for starch syrup suggest that the product brought from different factories should not merge into one tank. Mix molasses different manufacturers it is forbidden.