Confectionary manufacture №3/2015
FOCUS: ALL ABOUT CHOCOLATE AND CHOCOLATE PRODUCTS
Mitypova N.V., Sharapova S.M., Zhambalova I.V.Determination of Critical Control Points for Controlling Hazards in the Production of Chocolate Candies
| P. 6-8 | Keyword: safety, quality, confectionery production, critical control points, hazards, system of HACCP. Abstract: The article is devoted to the application of elements of the HACCP system is one of the modern systems of management of safety of food products one of the largest companies on manufacture of confectionery products in Eastern Siberia and the far East CJSC «AMTA». The principle of this system is the analysis of the possible dangers and effective management control points. The authors analyze all kinds of dangers that can arise at any stage of the production cycle of chocolate candies «pigeon milk», and identified six the most significant critical control points, which will allow to produce safe products. It is established that in the production chain of chocolates hazards occur during operations such as sanitation equipment, storage of raw materials, manufacturing of reservoirs and glazing of buildings. The results will serve as the starting point for the development of HACCP system at CJSC «AMTA», which will allow the company to focus on the product safety as the highest priority, and to plan the prevention of defects that respectively will reduce the production risks and the dangerous product distribution. Authors: Mitypova Natalya Vasilyevna, Candidate of Technical Science Sharapova Sayana Munkoevna, Senior Researcher Zhambalova Irina Viktorovna, Student East Siberian State Technological University of Technology and Management, 40V, Klyuchevskaya St., Ulan-Ude, 670013, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Linovskaya N.V., Ryseva L.I.Study of Lauric Cocoa Butter Substitutes such as in the Production of Semi-Finished Confectionery and Storage of Finished Products
| P. 10-12 | Keyword: fat-cocoa butter substitute of lauric type, fat bloom, cocoa powder, confectionery glaze, quality indicators, period of storage Abstract: Сacao butter substitutes (CBS) of lauric type are necessary raw material of the most confectionery masses and glazes, their stake in wares can arrive about 35?%. CBS of lauric type provide the organoleptic indicators, structure and stability of wares at storage of the confectionery. The purpose of research – the study of the properties of molded and glazed confectionery, developed on the basis of these fats in storage. Production and testing of samples of confectionery products were carried out in a Institute of e confectionery industry (Moscow). The glazed cookies and candy with filling fat based on natural and alkalized cocoa powder and imported and domestically CBS were produced. The organoleptic properties of samples in during storage under standard conditions at 18… 21 ° C was studied. It was found that high organoleptic characteristics (flavor and taste) without fat bloom persisted for 3 months storage glazed cookies and candies for 4 months. With increasing periods of storage (more than 5 months) reduced consumer properties of confectionery products. It is shown that the fatty bloom are more prone to sweets, elaborated with natural cocoa – powder. The variation of fatty acid composition of glazed sugar cookies during storage was shown. It was revealed that on the surface migrates elaidic (trans) fatty acid that supports the dynamics of its accumulation in the glaze (to 2.3?%) during the storage of cookies. The migration occurs structural difference between semi glazed cookies and increases the probability of formation on the surface of fat bloom. The need for careful selection of fats for the production of multi-component confectionery – a pledge to improve the quality and increase the period of storage of the finished confectionery product. Authors: Linovskaya Nataliya Vladimirovna, Candidate of Technical Science Ryseva Larisa Ivanovna, Candidate of Technical Science All-Russian Research Institute of Confectionary Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Chugunova O.V., Kokoreva L.A., Zavorokhina N.V. Study of Desserts Quality, Containing Сacao Bean Shell Powder
| P. 14-16 | Keyword: cocoa shell, cocoa powder, microbiological, organoleptic, sweet dishes, physical and chemical Abstract: The article discusses the possibility of using cocoa shell as a substitute for cocoa powder with the formation of the quality of sweet dishes prepared with full or partial replacement of cocoa powder. The ability to use powder is possible because its chemical composition is similar to the chemical composition of cocoa nibs, as well as to need for the integrated management of expensive cocoa beans. The organoleptic, physical and chemical quality dessert from a mixture of powders containing 100, 75 and 50% of cocoa shell powder grated and cocoa powder , manufactured by rotational cascade technology are defined. It is revealed that the mass fraction of solids and fat is within the calculated values. The analysis of the obtained data with similar organoleptic quality indicators sweet dishes based on cocoa powder is got. The descriptive characteristics of the appearance, smell, taste, texture for the «Cream chocolate», «Chocolate zephyr», «Jelly of cocoa» are given. The physical-chemical characteristics of sweet dishes based powders from cocoa shell are examined. It was found that the most characteristic organoleptic properties for dishes prepared on the basis of cocoa powder, have meals prepared with 50% of the cocoa shell powder. All sweet dishes are prepared on the basis of the cocoa shell powders have high organoleptic qualities, balanced taste, microbiological safety indicators comply with regulations. It is concluded, that the quality indicators studied desserts with the addition of cocoa has meet regulatory requirements, and the most promising for future use is 50% powders (kakovella and cocoa powder are in formulation 1: 1), the desserts had with this flavor and taste are better that dishes prepared with using conventional cocoa powder. Authors: Chugunova Olga Viktorovna, Doctor of Technical Science Kokoreva Larisa Anatolyevna, Senior Lecturer Zavorokhina Nataliya Valeryevna, Doctor of Technical Science Ural State University of Economics, 62, 8 Marta St., Ekaterinburg, This email address is being protected from spambots. You need JavaScript enabled to view it. |
Soldatova E.A., Misteneva S.Y., Savenkova T.V., Taleysnik M.A.Implementation of the Theoretical and Practical Aspects of Competitive Wafers Production for Confectionery
| P. 17-21 | Keyword: wafer sheets, minimum viscosity, preparation of raw materials, distribution uniformity, stable quality, technology. Abstract: By manufacture of competitive wafers in the first stage is important stabilization of the quality of used raw materials through the development of specifications, reflecting the significant parameters for each type of product. The next stage of increase of competitiveness – analysis of technological approaches allowing to stabilize the quality of wafer sheet. Preparation of raw materials for production – a necessary stage, proper organization of which must promote increase specific surface, uniformity and active of ingredients for the full and evenly the implementation of processes taking place at the preparation of the dough, forming, baking, and so on.Specific examples are given demonstrating that an increase of the specific surface of flour by the disaggregation of flour and achieving high uniformity of distribution of air phase around the maximum possible amount of solid particles is promotes its processing by the air for 3 – 4 minutes immediately before being fed into the dough mixing machine.Been criticized by practiced a number of companies methods of supplying flour in 2 – 3 doses which lead to non-uniform passing of colloidal processes, local formation of final structure and increase the viscosity of the dough. The analysis of nature of influence on it of eggs product and fatty components showed that fatty fraction, adsorptive interacting with starch and proteins of flour, blocks possible places of coupling of colloidal particles, weakening communication between them, and interferes with penetration of moisture in parts of flour. At the same, viscosity of dough decreases, it evenly spreads in furnace forms, adhesion of wafers to a surface of plates decreases.The proposed methods of stabilization of technology are aimed at improving and preserving the quality of the wafer sheet.Apart from those considered technological aspects of the preparation of prescription ingredients for the purpose additional optimization and stabilization subsequent technological stages of cooking waffle sheet, a number of factors affecting the competitiveness of wafer products are reviewed. Authors: Soldatova Elena Alexandrovna, Candidate of Technical Science Misteneva Svetlana Yuryevna, Researcher Savenkova Tatyana Valentinovna, Doctor of Technical Science Taleysnik Mikhail Alexandrovich, Candidate of Technical Science All-Russian Research Institute of Confectionary Industry, 20, bldg. 3, Elektrozavodskaya St., Moscow, 107023, с This email address is being protected from spambots. You need JavaScript enabled to view it. |
Review of Developments in the Global Cocoa Market
PRODUCTION TECHNOLOGIES
Vaskina V.A., Ruban N.V., Bogatyreva T.G., Belyavskaya I.T.Protein-Polysaccharide Mixture - an Alternative to Eggs Pproteins and Milk in the Technology of Emulsion-Foam Structure Cream
| P. 26-31 | Keyword: protein-polysaccharide mixture, cream, optimal recipe, foam, emulsion Abstract: The possibility of a complete replacement of eggs and milk in the technology of oil cream by the protein-polysaccharide mixture (PPM) on the basis of sodium caseinate have been investigated. Intermediate objective was to study the foaming capacity Ymax of the solutions of sodium caseinate with polysaccharides and mixtures thereof. By increasing the degree of influence on Ymax the polysaccharides can be ranked as follows: xanthan gum> pectin> sodium alginate. When using a ternary mixture of polysaccharides a synergistic effect appears, which is expressed in further increase in Ymax. The diagrams predicted the ratio of components in PPM for the preparation of solutions with the optimal value of Ymax have been compiled. These diagrams allow developing the recipes of the cream possessing minimum density and the maximum humidity. It is shown that the use of PPM allows to completely replace the eggs and milk in a cream without losing its quality, to reduce the cost of the product, to ensure its microbiological purity and increase storage time. Authors: Vaskina Valentina Andreevna, Doctor of Technical Science Ruban Natalya Viktorovna, Senior Lecturer Bogatyreva Tatyana Glebovna, Doctor of Technical Science Belyavskaya Irina Georgievna, Candidate of Technical Science Moscow State University of Food Production, 11, Volokolamskoye Shosse, Moscow, 125080, This email address is being protected from spambots. You need JavaScript enabled to view it. |
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