Confectionery products, depending on what raw materials they are made from, are sugar and flour. The process flow diagram in each case is different. Products such as marmalade, caramel, chocolate, marshmallow, toffee, dragee are considered sugary, and flour products are all products that contain flour: waffles, cookies, gingerbread cookies and so on.
Production stages
Various types of confectionery are produced according to special technological schemes. But all operations of the technological process can be reduced to three stages:
At the preparatory stage, the stable provision of the production process with raw materials and necessary components plays an important role. At this stage, the raw material is taken and prepared for storage, then prepared for production. At the main stage of production, all work is performed, during which confectionery masses are obtained, products are molded, and their surfaces are processed. At the main stage, unfinished finished products are produced. At the final stage, the resulting products are packaged.
How the pastry shop works
The work of the confectionery shop is built according to the same scheme, while it can act as an independent unit, or it can be part of a large food production. Here is the manufacture of various culinary products. Each workshop consists of units, each of which performs its own functions: in the dough mixer, the dough is mixed, which enters the division of dough separation, then baking and finishing. Each confectionery workshop is built in such a way that the premises go in the sequence in which all operations in the production are performed.
Making Baking
The work of the confectionery industry is based on applications received from consumers. In accordance with them, the required amount of raw material is calculated, which is correctly stored in special refrigerated cabinets. At the first stage, the labor process in the workshop begins with the preparation of products, processing eggs and sifting flour. This is done in special washing bathtubs and on the production table. The sifter eliminates mechanical impurities from the flour, makes it loose, so that the confectionery products are of high quality.
Kneading the dough is performed in a dough mixing machine, which quickly and efficiently kneads yeast, fresh or shortbread dough. With the help of a planetary mixer , a protein-air, liquid yeast or soft shortcrust pastry is created in the production, creams, soufflé, jelly are whipped. If puff pastry is required, a dough sheeter is used.
Cutting, molding and baking
Further, the labor process involves cutting and molding confectionery. This is done in a separate unit, where there are places for cutting a different test. Puff and shortbread dough is cut and molded on the refrigerator, since these types of dough require cooling during cooking. Molded products created from shortbread, biscuit, and puff pastry are 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 entire technological scheme. Each type of confectionery is created at a certain temperature and duration of heat treatment, which must be observed. Baking is carried out in special bakery cabinets of 2-4 chambers. At the end of baking, the finished confectionery is sent to the cooling compartment, where they are cooled.
Making cakes and pastries
The flowchart also involves the design of confectionery. This is done in a separate production area, where cakes are cut, impregnated, greased and decorated. The technological scheme requires equipping this site with special equipment and refrigerated tables, mixers that cook syrups and sweets, prepare cream. The resulting products are sent for storage: products with cream and fruit filling are stored in refrigerated cabinets, where the temperature is 6-8 degrees.
Chocolate production
Confectionery chocolate is made from grated cocoa and cocoa butter. As additives, powdered sugar, milk or cream, emulsifiers, nuts and various flavorings are used. The steps for producing chocolate are as follows:
- cocoa beans are processed to produce 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. The selected products are sent for heat treatment - this is necessary to remove moisture and improve the taste of beans. The peeled and chilled beans are crushed on a special machine, while the shell and the germ are separated. The resulting cocoa fractions are used for the production of various types of chocolate. Note that the highest grades of dessert chocolate are created from large beans (6-8 mm).
Caramel Production
Confectionery is conducted from caramel mass with the addition of filling or without it. The manufacture of caramel products is made from granulated sugar and molasses with the addition of dyes, various fillings, fats, dairy products. From a technological point of view, the process consists of several stages:
- Caramel syrup is being prepared. Its humidity should be no more than 16%.
- It turns caramel mass.
- Preparing toppings.
- Caramel is molded and cooled.
- Wrapping, packaging and packaging of the resulting products.
Syrups are prepared in either continuous or batch processes. In any of the options it is boiled until the moisture content of the caramel mass reaches a maximum of 3%. With this indicator, the mass will be in an amorphous state.
Marshmallow Production
The process flow diagram for the production of marshmallows is about the same as in the manufacture of other confectionery products. First, raw materials are prepared, a prescription mixture is prepared, a syrup based on sugar and molasses is obtained, the syrup is knocked down, molded, the mixture is dried, glazed and then laid.
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 production of marshmallows occurs by churning a mixture of fruit puree with sugar-syrup syrup and egg white. To make the mass fluffy, the proportion of solids in the mixture should be 59%. The syrup itself is prepared in a digester, where it is boiled to a solids content of up to 85%.
The marshmallow is whipped in a whipping machine, where the prescription portion of fruit puree, half of the egg white, is loaded. For 8-10 minutes, the churning process takes place, then the second part of the protein, gelling substances, is added so that the marshmallow mass is churned evenly. After cooking, the mass is fed to the marshmallow machine, where, through jigging, the marshmallow is formed in the form of hemispheres.
After molding, the marshmallow is sent to stand and dried, the finished body is glazed. The organization of the technological process assumes that the finished product is manually removed from the canvas, packaged and packaged.
Making iris
Iris is a milk candy, for the manufacture of which milk, sugar, molasses, fat, flavoring and aromatic substances are used. Under high temperature (up to 130 degrees), sugar and milk proteins mix, due to which they acquire a dark color and a characteristic taste. The texture and structure of the iris can be caramel-shaped, that is, solid and hard boiled, or replicated (such an iris has a fine-crystalline structure).
The flowchart of the preparation of iris involves a number of operations: preparing raw materials, preparing a prescription mixture, boiling the iris mass, cooling it, then the iris is formed. Layers of iris mass pass under the rolling machine, after which they are cut into square or rectangular products.
Pastille and marmalade production
Popular pastry products are pastille and marmalade. Their development is also performed on special equipment in compliance with a certain technological scheme. Marmalade-pastel products are created on the basis of fruits and berries, to which foaming agents and gel-forming substances are added. Most confectionery factories produce apple, shaped, layer marmalade, fruit and berry products and in the form of jelly.
The system of technological processes for the production of marmalade and marshmallows is based on churning the mass of sugar and fruit with egg white. Depending on what mass will be added to the whipped apple-sugar mixture, pastilles are glue and custard.