The industry of making confectionaries (ειδη περιπτερου ), like many other industries, has transformed substantially in recent times. Although the standard solutions have gone through minor changes, the production innovations have actually changed substantially (this uses specifically to the methods of developing little items and also tiles, as well as their packaging).
At the beginning of this chapter, it seems appropriate to discuss just these changes, however extra on those later put on particular recipes.
Different groups of confectionery items need details molding methods so that they can be covered and packaged in one of the most ideal way available for sale. Possibly the most successful technology was the pastry bar. These bars enable you to make use of economical techniques of production, product packaging and display screen at the point of sale.
At the same time, there were visible enhancements in the packaging – both in the materials used and also in the securing techniques. The majority of the bars in order to make sure lengthy life span, to safeguard versus insect damages and also contamination call for protective packaging. We take into consideration these factors in different phases.
We have actually currently thought about the manufacturing of delicious chocolate, and as a result it is clear that chocolate as well as facility lusters have a mostly fatty basis, their dampness content is really reduced (typically less than 1%), and the active ingredients are not in aqueous solution.
In numerous confectionery procedures, the liquifying ability of sugar (sucrose) is thought about individually or in mix with other sugars, such as sugar syrup (corn syrup) and also invert sugar. There are 2 primary groups of sugar confectionery items: a) products in which sugar is completely liquified, as well as b) products in which sugar is partly liquified, as well as partially existing in the form of tiny strong crystals put on hold in solution. These items may be customized with various other active ingredients (for instance, milk as well as fats). The first group includes hard candy, difficult and also soft milk sweets, toffee and most jelly candies. The 2nd group consists of items such as fudge, fudge (fudge), marshmallows and nougat with an obvious fine-crystalline structure.
Review confectionery production innovations
Listed below we will see that all the variety of structures obtained is an outcome of using numerous technological processes and also solutions, all of which require special techniques for the formation of specific items. Below we take a look at basic innovation problems, and also see their specific usages in other areas of this book.
Smearing and also cutting
The equipment is outfitted with cooled down rolls, which allow you to feed the product directly from the gadget, where it is prepared, to home plate forming devices. After molding as well as lamination, home plates are fed to a cooling gadget, and then to conventional cutting tools and also spreaders. Then the products are glazed.
Фирма SOLLICH GmbH, г. Бад-Зальцуфлен, Германия.
This is possibly the oldest technique of creating bars (tiles) and also individual products from plastic items such as fudge, nougat and also different pastes. A confectionery item in a suitable plastic state, identified by its dampness, fat web content or temperature level, is first fed to the rolls to get a plate of the required thickness. This plate is after that fed to reducing tools to generate vast strips, which are after that cut into narrow ceramic tiles or bars. Presently, the warm item is fed to cooled rolls, enabling to get multilayer plates. The plates are continually cut into strips that pass through the (” spreading out device)” spreader “, after which the strips are cut into bars or tiny pieces. An example of such a process is the Sollich Conjug system (Fig. 19.1).
Casting or otsadka
This method is utilized for the manufacturing of candies, fondant and also jelly sweets, some types of milk sweets and fudge, marshmallows and various other products that can be acquired in fluid type.
Lollipops (caramel).
Some items in liquid form may be molded at a temperature level of concerning 150 ° C in a metal mold whose surface is covered with a “lubricating substance”.
Pomadnye, želejnye candy, maršmellou.
These items are typically cast right into cells formed in starch (see below the section “Fondant coverings”). An extra recent development is the automatic precipitation and also removal of fondant shells and also a few other confectionery items making use of steel mold and mildews (Cadbury-Baker Perkins), as well as the precipitation of sugar and also toffee into silicone mold and mildews (Baker Perkins). Silicone is a non-tacky product that has distinct properties and also is immune to fairly high temperatures, common for the manufacturing of caramel confectionery.
Stamping.
This approach uses nearly solely to sweet caramel and also some kinds of toffee. The common flavorful sweets, desserts with a filler and “toffee” are made.
The production principle is to cool down the brewed syrup under regulated problems up until it gets to a ductile state. In this state, the product is changed right into a type of rope, fed to the stamps, on which the finished items (generally of a specific shape or with a pattern) are obtained from it. The resulting items are quickly sent out to the cooling cupboard as well as covering equipment.
To acquire some types of caramel as well as crunchy sweets, a version of this approach is made use of, in which the harness gotten in a comparable way is fed to a cutting-wrapping maker, where with the help of high-speed round blades, tiny pieces are cut from it that concerned the wrapping device.
Extrusion as well as molding bars.
The principle of extrusion, implemented in the manufacturing of lots of non-food items, has been effectively used in the confectionery sector. The application of this process to the production of various products– from soft materials such as marshmallows and fondant sugary foods to extremely plastic nougat as well as milk delicious chocolates– is described in [2] In this situation, the material subjected to extrusion is fed to the electrical outlet nozzles with the help of numerous rolls or augers. The nozzle opening profile identifies the shape of the end product, as well as many extruders are geared up with a number of nozzles that develop harnesses that can be cut into bars or small pieces. In fig. 19.2 programs various rolls for extruders, and fig. 19.3 is a Wemer-Lehara extruder cross section with a system for removing tiny pieces from the hairs. In fig. 19.4 shows the layout of the Weisert-Loser extruder for the extrusion of eating gum tissue and eating sweet.
The design of the NID bar extruder is a little various. The feeding is accomplished by grooved rollers similarly as in other extruders, but the material to be created is fed to a second profile roller. The profiled surface area of the roll is covered with fluoroplastic to make sure simple separation of the material as well as is utilized to form benches into the required form. The pins help remove the harnesses onto the conveyor belt.
It is feasible to make multi-layer bars in which two layers are squeezed out at the same time, or bars with a body from an additional confectionery product. Extrusion functions well with other continuous production and glazing methods.
When extrusion confectionery ought to observe particular precautions.
Temperature. The extrusion temperature level is of essential value, specifically when it comes to milk sweet and nougat, the consistency of which is very depending on temperature level. Tiny variations in temperature can result in large adjustments in extrusion pressure. For soft milk sugary foods, a temperature level of 35 to 38 ° C is normally made use of, yet much relies on the sort of item, and also the exact temperature level.
19.4.
Tour problems must be figured out empirically. Low temperature levels and high pressures cause ko of extruder safety plugs.
Splitting up of fat … If fat separates during extrusion, this is a sign of poor emulsification. Improvement is accomplished when an emulsifier (eg lecithin or glyceryl monostearate) is included in the solution.
Damage after extrusion … After extrusion, some products lose their shape, as well as the strip, which is practically cylindrical in cross-section, after a short time on the strip might come to be noticeably flatter. This is due to a number of factors:.
expensive a wetness material;.
It was not emulsified fat and also might be also soft;.
the protein of any dairy ingredient is not properly dispersed;.
in fudge or pastes, no crystalline framework has actually created or has been ruined by too much stirring after crystal formation. This problem can be extremely refined, as well as in constant fudge manufacturing, its look depends on the minute the taking shape lipstick is included prior to extrusion. It is feasible to determine the ideal conditions for a certain equipment only experimentally. Companies concentrating on the production of extrusion devices have actually performed a big quantity of study in the layout of makers for the extrusion of confectionery products of various consistencies. For some products – such as gummies and also chewing gum tissue – the roll extruder is paving the way to a multi-cavity screw (worm) extruder. These technologies are defined in other sections of the book.
pelleting.
The concept of panning is already defined in Chapter 5. There are 2 types of sugar rolling – hard and loose. With tough knurling, successive layers of powdered sugar and syrup are developed on the wanted body (as an example, nuts) and dried out with warm air passing between the used layers. Loose knurling is executed in a similar method, but making use of cool innovation. Soft shells are used (for example, pasta, jelly, soft milk filling), and also the finish is constructed from sugar (or glucose) syrup as well as powdered sugar. After reaching the wanted dimension as well as weight of the covering, the candies are partially dried out as well as covered with polish. The process is completely mechanized, consisting of loading and also unloading the containers, automated splashing of syrups (or delicious chocolate), as well as control of drying out or cooling air to the tanks.
fondant cream.
Confectionery lipstick made from sugar, glucose or corn syrup and invert sugar is typically denoted in English by the word “creme” (cream), but some conventional products make use of the option “lotion”, as well as in various countries it is called in a different way.
The fondant is prepared by liquifying sugar and glucose syrup (or invert sugar) in water and focusing by steaming to a solution having concerning 88% DM. At ambient temperature level, this option is supersaturated with sugar and also unpredictable, as well as if it is promptly stirred as well as cooled down, then the excess sugar falls out of the service in the form of little crystals. Therefore, the fondant mass has a strong stage of sugar crystals put on hold in a liquid stage including a saturated remedy of “sugars”.
Without blending and also cooling big crystals are formed. Whipping in itself gives unsuitable outcomes, since a huge quantity of latent heat of formation is launched. If the whipped syrup is left warm, formation slows down and also succeeding sluggish cooling causes the development of large crystals. Fondant of good quality ought to be soft in consistency.
Originally, lipstick was prepared making use of only sugar, which was liquified in water as well as focused by boiling to about the level of 88-90% ST. Since the solubility of sugar at regular temperatures is just 67%, the syrup with a concentration of 90% is extremely unstable and crystallizes upon fast cooling, “providing” huge crystals.
To conquer this drawback, an additive was utilized that created the inversion of a part of the sugar and raised the overall solubility – this made it feasible to whip the syrup into a fondant mass. Citric or tartaric acids or, extra preferably, tartar (tartaric acid) are used because of this additives. The development of invert sugar from sugar is talked about in an additional chapter, but below we simply keep in mind that such ingredients break down part of the sugar (sucrose), which is chemically a disaccharide, right into 2 monosaccharides, dextrose (glucose) and fructose. Fructose is much more soluble (regarding 80% at 20 ° C) than sucrose, and its existence with dextrose allows the focused syrup to be whipped into a lipstick.
This method of application of the additive is really unreliable, given that the quantity of invert sugar created differs greatly relying on the purity of the sugar, the boiling time as well as the hardness of the water used. Best results are gotten by contributing to the sugar syrup a particular amount of invert sugar, ready individually.
Lipstick, made from sugar and invert sugar, has a granular structure as well as is very sweet in taste (it is hardly ever made use of in modern confectionery production). Glucose (corn) syrup has replaced invert sugar in lipstick solutions; it is less pleasant, and the presence of intricate carbs manages the development of crystals and provides an extra viscous lipstick, which does not have a loose (crumbly) structure.