Flour confectionery. Technology for the preparation of confectionery

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Confectionery and bakery products are food products with a characteristic sweet, pleasant taste and aroma. They have an attractive appearance, are high in calories and easy to digest. Confectionery is an integral part of the diet of many people.

Composition

Production of confectionery products is carried out using various raw materials. They, in particular, are sugar or sugar substitute, honey, butter, milk, molasses, various berries and fruits. The preparation of complex flour confectionery products is also carried out using starch, flour, cocoa products. Nuts, edible oils, fats (margarine and others) are also used. In addition, in the production of confectionery products are used:

1. Various food colorings. These include tartrazine, turmeric, carmine.
2. Foam concentrates. Among them, soap root, blood albumin, egg whites are popular.
3. Preservatives. These include sulfurous, benzoic, sorbic acids.
4. Flavors: vanillin, various essences, essentialoils.
5. Food acids: tartaric, malic, citric.

Classification

A confectionery product can belong to one of two existing groups. In particular, they produce sugary products. This group includes chocolate, caramel, fruit and berry products, dragees, toffee, halva, sweets. They also produce flour confectionery products. These include cookies, waffles, gingerbread, pastries and cakes, rum women, muffins, rolls and more.

Description

Confectionery is a high carbohydrate food product. They, in particular, are sugar and starch. A confectionery product can be used for dessert both on its own and with various drinks. For example, they are taken as food with coffee, tea, juice, and some wines. A distinctive feature of all confectionery products is a pleasant, usually sweet taste. The degree of sweetness may vary depending on the type of product and the manufacturer's recipe. The confectionery product has a beautiful appearance and appetizing aroma.

Characteristic in appearance

One of the main indicators of the quality of confectionery products is their appearance. It is this feature that is evaluated first of all for all products of this category. However, as practice shows, it is not the most reliable, since the shell of a counterfeit product often resembles its genuine counterpart. Confectionery products differ from each other in color. This is due to the variety of coloring substances of the feedstock,used in the manufacturing process of the product. Some of them may change their color during heat treatment. Also, quite often, the technology of confectionery products involves the addition of dyes of natural or artificial origin. These, for example, include caramelins or melanoidins. Most often, natural coloring due to the pigment of the raw material is manifested in the manufacture of flour confectionery, toffee, halva, and some types of sweets (for example, from milk). Some flour products can be additionally colored using auxiliary raw materials - saffron, eggs, etc. They are characterized by a golden, yellow and brown hue. Glazed confectionery may also vary in color. Their color depends on the color of the glaze used. The production of confectionery products with a brown coating is carried out using chocolate syrup, with light (white, pink, etc.) - using a special glaze. In case of assortment identification, the color of the coating must be determined separately from the color of the main product.

Shape characteristic

The most important indicator used when carrying out species identification of the assortment is the shape. Even within the same group of confectionery products, this parameter can vary significantly. As a rule, this indicator is determined at the manufacturing stage. In this case, all subsequent phases, which include the technology for the preparation of confectionery, and the stagesproduct promotions cannot affect the finished product form. Among the wide variety of types and subgroups of the products under consideration, 5 main forms can be distinguished:

1. Rounded. It is typical for some types of cakes, gingerbread, pastries, biscuits. Cookies, dragees, sweets, muffins and marshmallows are in this form.
2. Oval. It is used to make caramel, candies, cakes, marmalade, gingerbread and cookies.
3. Rectangular. This form is typical mainly for marshmallows, chocolate, jelly cut and plast marmalade, cookies, waffles, rolls and muffins, cakes and pastries.
4. Square. This shape is used for cookies, toffee, marmalade, biscuits, cakes.
5. Curly. It can be used to make marmalade, chocolate, candy, caramel, gingerbread, etc.

When carrying out brand and assortment identification, the quality of the outer coating of the product is also taken into account.

Smell characteristic

The main indicators of the qualimetric identification of a product are its smell and taste. If any kind of discrepancy is found according to these characteristics or if the product contains unusual aromas and flavors, the gradation of product quality is reduced. However, despite the fact that the preparation of confectionery products is often carried out using raw materials with different aromatic and taste properties, some products of the same type may lack their characteristic taste, and even more so the smell. But, as a rule, products have a sweet taste. It is thanks to him that the goodsThis type is especially popular among children and women. Flour confectionery products are distinguished by a moderate and mild sweet taste (crackers, biscuits). In contrast, sugary foods have a brighter, richer flavor.

Qualimetric identification also involves the definition of smell. However, a single flavor for all products combined into a common subgroup has not been established. In sugary confectionery products, honey and fruit and berry aromas are predominantly found, less often mint flavors. This factor depends on the smell of the raw material (or its imitation) used to make the product. Often the choice of aroma is determined by the name of the product, for example, "Cherry" or "Apple in cream" candy. As a rule, food-grade synthetic flavors are used to give the product the desired smell. This is due to the fact that natural substances tend to volatilize during heat treatment. In order to make up for their loss, odors of artificial origin, identical to natural ones, are introduced into the product. The aroma of flour confectionery products is formed at the time of baking. In this case, not fermented, but unleavened dough, chemically loosened, is used. In this regard, the characteristic "bread smell" inherent in bakery products is absent. Baking products and spices are used to give baked goods their characteristic sweet, spicy flavor. Moreover, each type of product has its own specific smell. For example, juicythe aroma of gingerbread (obtained as a result of the use of spices), cake or cookies cannot be confused with anything. However, the preparation of flour confectionery products is often carried out using flavorings. This allows you to imitate any smell.

Yeast dough products

Depending on the amount of muffin in the product recipe, there are steamed and non-doughed dough preparation methods in confectionery production. If the amount of sugar and oil in the composition is small, then all products are kneaded at the same time. This method of cooking is called safe cooking. A high concentration of muffin inhibits the activity of yeast cells, that is, the conditions for fermentation become unfavorable. It proceeds very slowly, low-quality gluten is formed. In order for the fermentation process to proceed normally, it is first necessary to knead the dough of a liquid consistency. To do this, mix water, flour, yeast and a small amount of sugar. The resulting mixture is called sponge, and the method of preparation is sponge. Then you need to wait until the dough ferments, and then add the muffin to it. Then add the rest of the flour. The less muffin is present in the dough, the more water and less yeast should be in it.

Recipe for homemade buns

Required:

1. Flour - 6755
2. Sugar sand - 1420
3. Margarine - 1485
4. Melange - 190 g.
5. S alt - 60 g.
6. Yeast - 170g
7. Water - 2850

The output will be 100 buns of 100 g each.

Cooking process:

1. The sponge dough should be rolled into small balls of 107g each.
2. Then put them on a baking sheet in a special way. It is necessary that the distance between them be at least 8-10 cm.
3. After that, the baking sheet must be placed in a warm, damp place for proofing.
4. Approximately 5-10 minutes before baking, brush the dough balls with an egg using a special brush and sprinkle them with granulated sugar.
5. After that, the baking sheet can be placed in an oven preheated to 230 ° C and baked for 10 minutes.

Result:

The buns are round in shape and can vary in color from a nice golden to light brown. The surface of the products is shiny, the dough is well baked.

Cheesecake recipe

Required:

1. Flour - 3800g
2. Margarine - 200g
3. Melange - 200 g.
4. S alt - 40g
5. Yeast - 100g
6. Water - 1500
7. Filling (jam or cottage cheese) – 3000 g.
8. Butter (grease a baking sheet) - 25 g.
9. Melange (grease the cheesecake) -150 g.

The output will be 100 cheesecakes, 75 g each.

Cooking process:

1. Knead the dough using the non-dough method.
2. Roll it into a rope with a diameter of 3 cm.
3. Next, cut it into pieces of 58 g and roll into balls.
4. Then they need to be laid on a confectionery sheet so that the distancebetween them was 6-8 cm, and press them a little with your hand.
5. After that, the baking sheet should be removed for proofing for 15 minutes.
6. Next, in the dough cakes, you need to make a small indentation with a wooden pestle or the end side of a rolling pin with a diameter of 5 cm.
7. The edges of future cheesecakes need to be greased with an egg. The recess must be filled with filling using a pastry bag. If the cheesecakes are curd, they must be greased with an egg after proofing and filling with filling.
8. After that, the baking sheet should be placed in an oven preheated to 230-240 ° C and baked for 6-8 minutes.

May cake recipe

Required:

1. Premium flour - 5070
2. Sugar sand - 1445
3. Margarine - 1000 g.
4. Melange - 900 g.
5. Raisins - 830
6. S alt - 15 g.
7. Yeast - 205
8. Vanillin - 35g
9. Water - 1460
10. Margarine (for greasing molds) - 115 g.
11. Melange - 115 g.
12. Powdered sugar (for sprinkling) - 100g

The total mass of cupcakes at the output will be 10 kg.

Cooking process:

1. Knead yeast dough using sponge method.
2. Cylindrical cake molds grease with melted margarine and spread the prepared mass in them.
3. Then the molds with the dough should be left for 20-25 minutes for proofing at a temperature of 30 ° C.
4. After that, the surface of the cupcakes must be greased with an egg.
5. So that voids do not form under the crust, the dough in several places must be pierced with a hairpin to a depth of 2-3 cm. Products are ready for baking.
6. After cooling, sprinkle the sides and top of the cupcakes with powdered sugar.

Baking of this type can be both piece and weight.

Special menu

Reduced calorie foods are the most suitable for dietary and rational nutrition. In this case, in the manufacture of confectionery, sugar, flour and fat are recommended to be replaced with less energy-intensive and easily digestible ingredients. For example, the filling for baking can be low-fat cottage cheese, pureed mass of boiled vegetables, fruit puree or paste.