In the manufacturing process of confectionery, bakery and other products, various raw materials are used. It must meet all the requirements of the standards. To do this, before starting the manufacturing process, raw materials are prepared for production. This process is especially important. The nutritional and biological value of the final product depends on the correct preparation of the products. The requirements for preparation will be discussed later.
The need for training
There are certain rules for preparing raw materials for production. This procedure must be carried out by any enterprise. During the manufacture of bakery, confectionery products, various types of raw materials are used. Each of them must be properly prepared before being sent to the process. In the course of production are applied:
- flour;
- sugar;
- fats
- dairy;
- egg products;
- fruits vegetables;
- prefabricated fruit and berry;
- nuts
- baking powder;
- flavorings;
- food colorings;
- student educators;
- improvers.
Each of these groups has certain features. The requirements for their preparation are not the same. All products must meet the requirements of technical documentation. In the manufacture of food products, only permitted additives and products are used.
Preparation of raw materials for start-up is required to ensure the biological value of the final product. Bakery, confectionery should have taste, nutritional value, digestibility, aesthetic characteristics. These requirements can be met only with the use of quality raw materials. During production they are guided by certain standards.
Raw materials can be accepted for production, which is accompanied by relevant documents. In them, the company supplying the products ensures that the products comply with quality standards.
Types of raw materials
Raw materials entering production can be basic and additional. The ratio of certain products is chosen based on the recipe. The preparation of basic raw materials for production is somewhat different from how the additional products are processed. It is also determined by standards and norms.
The main raw materials include water, flour, yeast and salt. These are the most important components, without which the production of bakery products would be impossible. Wheat flour is most often used. White varieties of bread are made from it. Also, during production, correctly processed rye grains, as well as a mixture of cereals in certain proportions, can be used. So it turns gray, black bread.
Water used in production must be potable. It is heated to a temperature of 27-30 º. This is necessary for the proper fermentation of the dough.
Yeast can be dry, liquid. Without them, you can not prepare the dough for baking. Thanks to yeast, the dough increases in volume, rises. This gives the finished product porosity and airiness.
Preparation of additional raw materials for production is equally important. Such products include vegetable and animal fats, eggs, additives and spices, sugar, etc. They allow you to give the finished product an aesthetic appearance, the desired taste. Fats are used to lubricate forms. Eggs are needed for decorative processing of the surface of flour products. After such a procedure, they acquire a glossy shine.
Main and auxiliary products are mixed during production. This process is performed manually or using equipment.
Preparation stages
Depending on the main characteristics of the raw material and its preparation for production, it is planned to carry out the entire technological process. There are several stages in the preparation of products for further processing during production.
The first step is to receive the goods. This process is carried out in accordance with established standards. The employee who carries out the reception is required to request documents for compliance of the raw materials received with all the requirements of the standards. Such documentation indicates the storage conditions of the products. Here is the container in which it is allowed to store the imported raw materials, as well as environmental conditions.
The acceptance certificates must indicate the mass and volume of products that the supplier transfers to production. The employee responsible for this process must ensure that such requirements are fully implemented. Before the start of the production process, the chemist on duty confirms the compliance of the raw materials with the requirements of the technological process.
The second stage of preparation is storage. Each product must be in certain conditions in order to maintain its original quality. For this, storage conditions for raw materials have been developed. It specifies the temperature regime, lighting, humidity in the room. Additional criteria may also be indicated. This, for example, the proximity of goods, the tightness of containers, etc.
After the correct process of storage and preparation of raw materials for production, the third stage begins. This is a mix of ingredients. For this, a specific recipe is used. Raw materials are prepared for the implementation of further stages of the production process.
Mandatory control at the first stage of preparation. This work is in the competence of laboratory workers and responsible shift workers.
Exemption from packaging
When organizing the technological cycle, the characteristics of raw materials and its preparation for production are considered. This allows you to build the correct sequence of stages of production.
Some products are exempted from packaging during preparation. This must be done correctly. Flour, sugar, cocoa, starch and other products can be delivered in bags. Before opening such a container, the outer surface must be brushed over. After thorough cleaning, the bag rips open at the seam. The remains of yarn and twine are collected in a special container. To remove the remaining sugar or flour, the bag is turned out and shaken, holding it with the seam open up.
Some types of raw materials are delivered in barrels. They are also cleaned and washed with water before opening. Particular attention in the washing process should be given to the bottom and morning. Open containers with extreme caution. It is unacceptable that wood particles, nails or other foreign objects get into the raw materials.
Preparation of raw materials for the production of bakery products may involve the removal of products from boxes. In this case, it is necessary to carry out the procedure in a place isolated from the main production. When opening the box, you need to ensure that chips, nails and other parts of the box do not get into the products.
Metal cans are washed with warm water before opening. Then they are wiped dry. A special knife is used for opening.
When removing products from boxes in glass containers, the bottles are carefully reviewed. Broken, punctured cans, as well as those that have cracks on the surface, must be removed. Whole glass bottles are washed and wiped dry. After that, they are passed to the autopsy. It is important to ensure that the edges of the neck are not damaged during the opening of the container. It is unacceptable that pieces of glass get into the products.
Cleaning, sieving, filtering
Preparation of confectionery raw materials for production involves several more mandatory manipulations. Products from which confectionery or bakery products will be made must be freed from impurities.
Loose varieties of products for this sift. Liquid feed goes through a filtration system. Raw fruits, vegetables are wiped. The materials and equipment that are used in this process have certain requirements. Sifting is carried out using a metal mesh (stamped, wire), silk fabric, gauze or cloths. For each food product, materials with a certain cell size are selected.
Bulk type raw materials, beans, nuts, seeds, etc. require cleaning from metal impurities. This can be scale, ferromagnetic dust, small parts from industrial equipment, etc.
During this process, special equipment is used to prepare raw materials for production. It is set in a stream of sugar. Magnetic barriers should be mounted in front of mills, disintegrators. Also, such aggregates are needed in the flow of cocoa beans, seeds and nuts. Similar products are pre-sorted and cleaned.
As such equipment, magnetic separators, special apparatuses or permanent magnets are used. The equipment is installed in accordance with approved standards. Its verification is carried out periodically. This procedure is also regulated by certain standards.
Fats, Dried Fruits, Nuts
Preparation of raw materials for the production of confectionery involves a series of procedures with additional products. Solid fats are carefully checked during unpacking. This category includes margarine, cocoa butter, coconut oil, confectionery, and hydro fat. There should be no foreign objects in the product. If there is dirt or mold on the product, such areas must be thoroughly cleaned. Damaged layers are disposed of.
Unpacked fats are transported inside the workshop in a sealed clean container. Before using in the technological process, fats are cut into pieces. This allows you to inspect the product and identify foreign objects.
Dried fruits are carefully sorted. Twigs, bones or foreign objects are removed. Dried fruits are washed in clean water. For this, special equipment or flushing grilles are used. Prunes are pre-washed in water at 35-40º, and then scalded with boiling water. The bones are removed by hand, making an incision. Next, the product is immediately sent for processing.
Dried apricots are also sorted out, rotten fruits are removed. Bones, foreign objects are removed. First, dried apricots are washed with warm water, and then scald. It cools down and passes through the wiper. The diameter of the cells is 1.5 mm. Puree immediately goes into production.
Nuts, kernels, go through a sorting machine. They can also be sorted out manually. Impurities are removed.
Fruits vegetables
There are certain requirements for preparing raw materials for production. Vegetables and fruits, as well as various berries, are produced in processed form. Sulphonated fruits require desulfurization before being put into production. They are heated in open boilers, constantly stirring. Special enclosed spreaders may also be used. The mass during such processing softens. It is ground in mashed potatoes. The peel, seeds, seeds, etc. are removed. Equipment is selected according to product features.
Fruit or berry puree may be sulfitated. In the future, it should not be cooked. Otherwise, it is also desulfitized. For this, vacuum devices are used. They are made of stainless steel. After this treatment, mashed potatoes are wiped on special machines. In some cases, mashed potatoes are cooked to a certain dry matter content.
Applying fruit and berry puree during the production, parties that have the highest student-forming characteristics are selected. If the decorations are too thick, they are heated, adding sugar syrup to the composition. Next, the product is rubbed through a sieve. Its cells should be no more than 3 mm.
Milk
In the course of preparing raw materials for production, the correct processing of milk and products based on it is carried out. It is important to comply with all requirements of the standards. If the enterprise received large quantities of milk, it cannot be processed in one shift, it is stored in a special refrigerator. It is required to maintain the correct temperature conditions. It is set in accordance with the shelf life of milk. The longer it stays in the refrigerator, the lower the temperature should be in the chamber.
When storing milk (6-12 hours), it must be cooled to a temperature of 8-10 º. If it is in a special chamber for 24-36 hours, it is cooled more strongly. The temperature should be 4-5 º. At the same time, the laboratory monitors the acidity of milk with a certain frequency . If this indicator has increased (no more than 40º), it is reduced to the level of 18º. In this case, an aqueous solution (8.5%) of medical soda is used.
Condensed, powdered milk
If during the technological process the use of condensed milk (whole, skim) with sugar is required, it also undergoes the correct preparation for production. Confectionery raw materials are filtered through a sieve. For this, it will be necessary to preheat it to 40 ° C. Higher temperatures are unacceptable.
Milk can be dry (whole, skim). Before use in the preparation of products, it is dissolved in water. The calculation should be the same as for fresh milk. The product is filtered through a sieve. The cells must have a diameter of not more than 0.5 mm. You can also sift milk powder through a sieve. Its cells should have a size of 1.5-2 mm.
The temperature of the water that is used in the process of dissolving the dry component should have a temperature of 25-35 º. First, a small amount of liquid is added. After stirring, the rest of the water is added. During this operation, less lumps are obtained. The resulting substance must be passed through a sieve. Lumps in this case will not fall into the finished product. The substance passes through the wiper.
If the milk powder was dried using the drum method, the dilution water should be hot. Its temperature is 80-85 º.
Dosage
Preparing raw materials for production also involves weighing them. To do this, measurers, scales, continuous dispensers are used. The amount of liquid raw material is determined by its volume. Mashed potatoes, molasses are measured with special tanks with a measuring scale.
Having considered the features of preparing raw materials for production, it is possible to correctly build the entire technological process. In this case, the finished product will meet all the requirements and standards.