Scheme of the technological process for the production of confectionery: details

Confectionery products, depending on what raw materials they are made from, are sugary and floury. The scheme of the technological process differs in each particular case. Saccharide products such as marmalade, caramel, chocolate, pastille, iris, dragees are considered to be sugary, and all foods containing flour: wafers, cookies, gingerbreads, and so on are flour products.

Stages of production

Various types of confectionery products are produced by special technological schemes. But all the operations of the technological process can be reduced to three stages:

• preparatory;
• main;
• final.

At the preparatory stage, an important role is played by the stable provision of the production process with raw materials and the necessary components. At this stage, the raw material is taken and prepared for storage, then prepared for production. At the main stage of production, all jobs are performed, during which confectionery masses are obtained, products are molded, and their surfaces are processed. The main stage produces unfinished finished products. At the final stage, the products received are processed in a package.

How the Confectionery Works

The work of the confectionery shop is built according to the same scheme, while it can act as an independent unit, and maybe as part of a large food production. Various culinary products are produced here. Each workshop consists of units, each of which performs its functions: the dough mixer is mixed in the dough mixer, which enters the department of dough, then baking and finishing. Each confectionery shop is built in such a way that the rooms go in the order in which all operations are performed.

Creating baking

The work of confectionery production is based on requests received from consumers. In accordance with them, the right amount of raw materials is calculated, which is stored correctly in special refrigerated cabinets. At the first stage, the work process in the shop begins with the preparation of products, processing eggs and sifting flour. This is done in special washing baths and on the production table. The sifter removes mechanical impurities from flour, makes it loose, so that the confectionery products are of high quality.

Mixing of the dough is done in a kneader, which quickly and qualitatively mixes yeast, fresh or short pastry. With the help of a planetary mixer , a protein-air, liquid yeast or soft short-berry dough is created in the production, creams, souffle, jelly are beaten. If a puff pastry is required, a sheeter is used.

Cutting, shaping and baking

Further, the labor process involves cutting and forming confectionery. This is done in a separate unit, where there are places for cutting different tests. The puff pastry and shortbread dough are cut and molded on the refrigerating table, since these types of dough require cooling during cooking. Molded products made from sand, biscuit, puff pastry, immediately sent to pastry sheets and baked.

Semi-finished products are subjected to heat treatment for readiness, and this stage is perhaps the most important in the whole technological scheme. Each kind of confectionery is created at a certain temperature and duration of heat treatment, which is required to comply. Baking is carried out in special baking cupboards from 2-4 chambers. At the end of the baking, the finished confectionery is sent to the cooling compartment where they are cooled.

Making cakes and pastries

The scheme of technological process assumes also registration of confectionery products. This is done in a separate production site, where the cakes are cut, impregnated, lubricated and decorated. The technological scheme requires equipping this area with special equipment and refrigerating tables, mixers, which cook syrups and sweets, prepare a cream. The received products are sent for storage: products with cream and fruit filling are stored in refrigerated cabinets, where the temperature is 6-8 degrees.

Production of chocolate

Confectionery production of chocolate is made from grated cocoa and cocoa butter. As additives, powdered sugar, milk or cream, emulsifiers, nuts and various flavors are used. Stages of chocolate production are as follows:

• Processed cocoa beans for obtaining cocoa products;
• Preparing chocolate mass and fillings;
• Chocolate is molded;
• Chocolate is packed.

In the production of chocolate, commercial cocoa beans are cleaned and sorted by size on special equipment. Selected products are sent to heat treatment - this is necessary to remove moisture and improve the taste of beans. Purified and chilled beans are crushed on a special machine, while the shell and the embryo are separated. The obtained cocoa fractions are used for the production of different types of chocolate. Note that the highest grades of dessert chocolate are created from large beans (6-8 mm).

Caramel production

Confectionery is produced from caramel mass with or without fillings. Caramel production is made of sugar and molasses with the addition of dyes, various fillings, fats, dairy products. From the technological point of view, the process consists of several stages:

1. Caramel syrup is being prepared. Its humidity should not be more than 16%.
2. It turns out caramel mass.
3. Prepare fillings.
4. Caramel is molded and cooled.
5. The packing, packing and packing of the received products are carried out.

Syrups are prepared either by continuous or periodic methods. In any of the options, it is subjected to boiling to achieve a moisture content of caramel mass of a maximum of 3%. With this index, the mass will be in the amorphous state.

Production of marshmallows

The scheme of the technological process for the production of marshmallows is approximately the same as for the manufacture of other confectionery products. First, raw materials are prepared, a compound mixture is prepared, a syrup is obtained based on sugar and molasses, the syrup is knocked off, molded, the mixture is dried, glazed and then stacked.

The main process in the production of marshmallows is the formation of confectionery foam. It is created on the basis of pectin and gelling agents. The development of marshmallow products occurs by knocking down a mixture of fruit puree with sugar-treacle syrup and egg whites. To make the mass lush, the proportion of dry matter in the mixture should be 59%. The syrup itself is cooked in the digester, where it boils down to a solids content of up to 85%.

The zephyr mass is beaten in a whipping machine, where the recipe portion of fruit puree, half of the egg white is loaded. 8-10 minutes is the process of knocking, then the second part of the protein is added, gelling substances, so that the zephyr mass is knocked down evenly. After cooking, the mass is fed to the zephyrodening machine, where by mashing the marshmallow is shaped as a hemisphere.

After molding, the marshmallow is sent to the tincture and drying, the finished shells are exposed to glazing. The organization of the technological process assumes that the finished products are manually removed from the fabric, packed and packed.

Iris Making

Iris is milk candy for the production of which milk, sugar, molasses, fat, flavoring and flavoring substances are used. Under high temperature (up to 130 degrees) sugar and milk proteins are mixed, due to which they acquire a dark color and characteristic taste. The consistency and structure of the iris can be caramel-like, that is, hard and hard-boiled, or tyrannized (such an iris has a fine crystalline structure).

The scheme of the technological process of cooking iris involves performing a number of operations: preparing the raw materials, preparing the formula mixture, cooking the iris mass, cooling it, then the iris is molded. The layers of iris are passed under the rolling machine, after which they are cut into square or rectangular products.

Production of pastille and marmalade

Popular confectionery products are pastille and marmalade. Their development is also performed on special equipment, while observing a certain technological scheme. Marmalade-pastel products are created on the basis of fruits and berries, to which foam-forming agents and gel-forming substances are added. Most confectionery factories produce apple, molded, layered marmalade, fruit and berry products and in the form of jelly.

The system of technological processes for the production of marmalade and pastille is based on knocking the mass out of sugar and fruits with egg white. Depending on what mass will be added to the knocked-down apple-sugar mixture, pastilles are glutinous and custard.