UA9486U - Method of making sugar biscuits-sandwiches - Google Patents

Abstract

A method of making sugar biscuits providing for preparing a raw material, preparing an emulsion, kneading a dough, forming dough half-finished products, baking, cooling, packing the ready product. In doing so simultaneously with making the sugar biscuits an emulsion for a fat filling of the biscuits is being prepared, for this purpose the recipe amount of a phosphate concentrate and the fat are loaded into a kneader and mixed up to a homogenous consistency, then citric acid is added in a number of movements, preliminary solved in hot water at atemperature no less than 70 DEGREE C, while permanent mixing for 7-10 minutes is carried out. After that the ready emulsion is strained through a sieve with a diameter of the cells of 2 mm and expended for obtaining the filling for the biscuits according to the recipe in the kneader, where a melted fat is loaded and it is softened for 7-10 minutes, dry milk, cocoa powder are introduced and mixed, then sugar powder is introduced in 2-3 movements and the filling is mixed, the emulsion and aromatizers are added as the last.

Description

Description of the invention

The utility model belongs to the food industry, namely, to confectionery, in particular, to the production of 2 sugar cookies.

The method of production of cookies is known, which involves the preparation of raw materials, preparation of emulsion, kneading of dough, formation of dough blanks, baking, cooling, packaging of the finished product .

The disadvantage of this method is that it does not provide cookies with high organoleptic properties.

The basis of the useful model is the task of creating a method of producing sugar cookies that would have high organoleptic properties and expand the range of products, thus increasing the purchasing demand. 19 The task is solved by the fact that in the method of production of sugar cookies, which involves preparation of raw materials, preparation of emulsion, kneading of dough, formation of dough blanks, baking, cooling, packaging of the finished product, according to a useful model, simultaneously with the production of cookies, emulsion for fat filling is prepared cookies, for which the prescriptive amount of phosphate concentrate and fat is loaded into the mixing machine and mixed to a uniform consistency, then citric acid, previously dissolved in hot water at a temperature of at least 702C, is added in several doses, with constant stirring for 7-10 minutes, after that the finished emulsion is filtered through a sieve with a cell diameter of 2 mm and used to prepare the filling for sugar cookies according to the recipe in a dough mixer, where the softened fat is loaded and plasticized for 7-10 minutes, dry milk and cocoa powder are introduced and mixed, then in 2-3 receptions inject powdered sugar and mix the filling, the emulsion and flavorings are added last, 29 after which the filling is mixed to a uniform consistency, the finished filling with a temperature of 25-279C is pumped - by a pump through the pipeline into an intermediate capacity, from where it is fed to the forming machine at the same time as the cookies, which are fed through two guides, cookies from the first guide, they are sent to the belt conveyor under the spreading head, and the filling in the given amount and with the given density - to the distribution head, where it is applied to the lower cookie, and from the second guide, the upper cookie is applied, forming a double cookie, which is pressed with a pressure pad to give the cookies the required thickness, the formed cookies are sent to the conveyor belt of the cooling conveyor.

The duration of preparation of the filling is 10-15 minutes. WITH

The pipeline and intermediate capacity for preparing fat filling have water shells in which (o) maintain a temperature of 30-26.

For the production of glazed sugar cookies, the filling from the intermediate capacity is transferred to the "Mondomix" installation before being transferred to the forming machine, where it is saturated with air to acquire a creamy state. "

In the production of glazed sugar cookies, they are placed in both guides with a pattern from the machine.

In the production of unglazed sugar cookies, they are placed in the first guide with a pattern to - the machine, and in the second - from the machine. 79 In the cooling tunnel, where the sugar cookies are cooled, the temperature is maintained at 6-82. c The duration of cooling is 5-7 minutes. :z» To glaze sugar cookies, the glaze is fed in separate portions to the temperature machine, from where the glaze is pumped into the bath of the glazing machine, and the sugar cookie bodies are fed by a belt conveyor to the receiving mesh conveyor and distributed along the guides in longitudinal rows, from where the products are transferred to the grid of the glazing machine, where glazing takes place, and then the glazed products enter the belt conveyor of the cooling tunnel with air cooling temperature of 5-89. The duration of cooling of glazed products is 5-8 minutes. o The temperature of the chocolate-milk glaze is 34-402C, the temperature of the water in the shell is 35-412C, the viscosity is 3.2-4.00 Pa. The temperature of the chocolate glaze is 35-422C. temperature of water in the shell - 37-4392C, viscosity - 4.0-4.7 Pas.

The inclusion of new operations in the technological process - preparation of emulsion for fat filling, preparation of fat filling for sugar cookies, its formation allows to obtain a new variety

SU 55 confectionery product - sugar cookies with high organoleptic indicators, which expands the range of products and increases the purchasing demand of the population.

The method of production of sugar cookies includes the following stages: - preparation of raw materials and semi-finished products; - preparation of emulsion for sugar dough; vo - preparation of sugar dough; - forming the dough; - baking cookies; - cooling cookies; - preparation of emulsion for fat filling; 65 - preparation of fatty filling for sugar cookies; - formation of sugar cookies;

- preparation of chocolate or chocolate-milk glaze; - glazing of sugar cookie cases; - packaging

Preparation of raw materials and semi-finished products

Raw materials and semi-finished products are prepared for production according to current instructions.

Flour, starch, granulated sugar are sifted through a sieve with a cell size of no more than 3.0 mm and passed through a magnetic device for cleaning from mechanical impurities.

Granulated sugar sent for syrup production is loaded into the boiler through a grid with a distance between bars of no more than 5.00 mm. The finished syrup is filtered through a sieve with a cell diameter of no more than 2.0 mm.

Fat pieces of 4-bkg are mixed in a fat furnace with a water jacket, and after melting, they are filtered through a sieve with a cell diameter of no more than 2.0 mm.

Powdered milk is dissolved in water with a temperature of 25-352C in a ratio of 1:2. Whole and skimmed milk 7/5 is filtered through a sieve with a cell size of no more than 1.00 mm, and condensed milk at a temperature of 30-402C - through a sieve with a cell size of no more than 1.5 mm.

Dry egg powder is mixed with water at a temperature of no more than 502 to obtain a homogeneous emulsion, which is filtered through a sieve with a cell size of no more than 2.Omm.

Cocoa powder is sifted through a sieve with a cell size of no more than 3.0 mm.

All liquid semi-finished products are filtered and passed through a magnetic trap. Nuts are used in whole, crushed and crushed form.

Emulsion preparation

The emulsion is prepared in an emulsifier with a water shell. All liquid components, dry skimmed milk, whey, cocoa powder and powdered sugar are loaded into the emulsifier, mixed for 5-10 minutes. Then add chemical softeners, pre-dissolved in water with a temperature of 15-202C, and, lastly, fat with a temperature of approximately 409C and aromatic substances. The emulsion is mixed to a uniform consistency within 20-25 minutes. The temperature of the emulsion should be 35-40 for the winter period and 28-329C for the summer period.

The finished emulsion is pumped through a filter into the intermediate capacity of the dough-making department. Dosing re)emulsion is carried out continuously by a dosing pump. co

Preparation of dough.

After that, the dough is kneaded in a kneading machine, where flour and emulsion are fed with the help of dispensers. To prepare sugar dough of normal consistency, the kneading time should be 14-16 F minutes. The optimal moisture content of the dough is 15-17.5905.

The ready-made dough is served for the formation of dough blanks.

Forming the dough

The dough is formed on a rotary machine by pressing the dough into the recesses of the rotor with a "fluted pump". The feeding of the dough into the receiving funnel should be uniform across the entire width of the machine rotor.

The dough is introduced into the matrix for forming dough blanks and cut, and then the dough blanks are removed from the matrices onto the extraction belt of the rotary machine. c Formed dough blanks on the intermediate table or on the extraction belt (if this is provided for by the "" recipe) are lubricated with a watering syrup or decoration using a system of rotating shafts. " Baking

Heat treatment of dough for sugar cookies is a combined baking-drying process, which is carried out in a tunnel gas oven. se) Cookies are baked for 2-3 minutes, depending on the recipe and the weight of the blanks. Baking modes and their duration (speed of movement of the grid) may vary depending on the humidity of the dough, the temperature of the oven and the degree of its filling, gas pressure. so Cooling cookies

Ф 20 After baking, the products have a high temperature, which is 100С in the inner layers, and 118-1202С in the surface layers. To prevent deformation of the products and give them mechanical strength, they are cooled. First, the products are cooled on the protruding part of the conveyor to a temperature of 65-702C, and then transferred to a cooling five-tier conveyor or in a cooling tunnel, where they are cooled to 30-3520C.

Preparation of emulsion for fat filling

To prevent lumping of powdered sugar when adding a solution of citric acid, an emulsion is prepared.

The prescribed amount of phosphate concentrate and fat are loaded into the mixer and mixed to a uniform consistency, then citric acid, pre-dissolved in hot water (at least 702C), is added in several portions, with constant stirring. The duration of whipping is 7-10 minutes. because the finished emulsion is filtered through a sieve with a cell diameter of 2 mm and used to prepare the filling according to the recipe.

Preparation of fatty filling for sugar cookies

The filling is prepared on a kneading machine, where the softened fat is loaded and plasticized for 7-10 minutes. Add powdered milk, cocoa powder and mix, then add powdered sugar in 2-3 portions and mix the filling. Emulsion and flavorings are added last, after which the filling is kneaded to a homogeneous consistency. The duration of preparation of the filling is 10-15 minutes. The finished filling with a temperature of 25-272C is pumped by a pump through the pipeline into an intermediate capacity. The pipeline and intermediate capacity have water shells that maintain a temperature of 304-226.

From the intermediate capacity, the filling is transferred to the "Mondomix" installation, where it is saturated with air, and it acquires a creamy state. The filling with a density of 600-900 kg/m? is fed to the double-head forming machine "NESKOMA". For the production of unglazed sugar cookies, the filling is not subjected to processing on the "Mondomix" ", and directly from the TM-63ZM machine it is fed to the "NESKOMA" forming machine. The optimal density of fat filling on the "NESVOMA" forming machine is 800-900kg/m3.

Forming sugar cookies

The forming of sandwich biscuits on the single-head forming machine "NESKOMA" takes place as follows. Biscuits are fed along two guides to the machine for making double biscuits. In the production of glazed sandwich cookies, cookies are placed in both guides with a pattern from the machine, and for unglazed cookies - in the first guide with a pattern towards the machine, in the second - away from the machine.

Cookies from the first guide are sent to the belt conveyor under the spreading head, and the filling in a given amount and with a given density - to the distribution head, where it is applied to the bottom cookie. From the second guide, the upper cookie is placed, forming a double cookie.

Double cookies are pressed with a pressure pad to give the cookies the required thickness. Formed double cookies for glazing are sent to the distribution table, where they are formed in longitudinal rows, and sent to the conveyor belt of the cooling tunnel, in which the temperature is maintained at 6-8 26.

The duration of cooling is 5-7 minutes. The gluing of unglazed double biscuits on the "NESKOMA" double-head forming machine takes place in a similar way. The finished product is sent to stacking on a belt conveyor.

Preparation of glaze

Chocolate or chocolate-milk glaze, which comes in blocks, is melted in a fat furnace and pumped into receiving tanks with stirrers and water shells, in which water with a temperature of 45-5096 is circulated.

Glazing of sugar cookie bodies

Next, the glaze is pumped to the temperature collector, around the perimeter of which a water shell is provided, where water with a temperature of 40-502C circulates around it. co

Then the glaze is fed in separate portions to the temperature machine, which is equipped with a stirrer and a water jacket in which water with a temperature of 45-502C circulates, from where the glaze is pumped into the bath of the M glazing machine. Ge")

Cases of double biscuits that are sent for glazing must have a defined mass, the correct shape, and a clean surface.

The cases of double biscuits are fed by a belt conveyor to the receiving mesh conveyor and "distributed along the guides in longitudinal rows, from where the products pass to the mesh of the glazing machine.

The temperature of the chocolate-milk glaze should be 34-402С, the temperature of the water in the shell - another 37-4192С, the viscosity - 3.2-4.0Pas (32-40P3). p 79 The temperature of the chocolate glaze should be 35-422С, the temperature of the water in the shell - 37-432С, the viscosity - 4.0-4.7Pas (40-47P3). :з» To remove excess glaze, a cutter roller is provided when moving to the belt of the cooling chamber.

The amount of glaze applied to the body is regulated by the temperature of the glaze, the flow of air from the blowing nozzle, 75 setting the height of the shaft for greasing the bottom, and the heater of the glazing chamber. Next, the glazed products are sent to the belt conveyor of the cooling tunnel with air cooling temperature of 5-82С. The duration of cooling glazed products is 5-8 minutes. o Packaging of sugar cookies o Unglazed and glazed sugar cookie products are produced by weight, glazed - by size.

Finished glazed products are transferred by guide conveyors to two horizontal automatic machines "Romzh-Rak" for packaging in thermo-sealing polymer film, then placed in corrugated containers.

Sandwich cookies have the following organoleptic characteristics.

The surface of glazed sugar cookies is flat or slightly wavy.

Color - characteristic of this name of cookies, different shades, uniform. A darker color is allowed (7 55 protruding parts of the embossed pattern, as well as the underside and edges.

The taste and aroma are characteristic of this name of cookies.

The filling is uniform in color, delicate, and easily melts in the mouth. The size of the powdered sugar particles in the filling is up to

Zbmkm.

A useful model is illustrated by an example. in Example

Production of sugar cookies "Super-Contik" in chocolate glaze.

Liquid components (water, invert syrup), powdered sugar, cocoa powder were loaded into the emulsifier with a water shell and mixed for 10 minutes. Then added chemical softeners, pre-dissolved in water with a temperature of 202С, and, lastly, fat with a temperature of 409С, phosphatide concentrate and aromatic b5 substances. The emulsion was mixed to a uniform consistency for 20 minutes. The temperature of the emulsion was 302C (it was summer).

The finished emulsion was pumped through a filter into the intermediate capacity of the dough-making department. Dosing of the emulsion in the SHT-1M dough mixer was carried out continuously by the A2-SHD dosing pump.

In the SHT-1M continuous kneading machine, where flour and emulsion were fed with the help of a belt dispenser, the dough was kneaded with the help of the A2-SHD dispenser. The mixing time was 15 minutes. The optimal moisture content of the dough was 16905.

The ready-made dough was fed to the formation of dough blanks on the ShR-1M rotary machine by pressing the dough into the recesses of the rotor with a pumping grooved pump. Ready dough blanks were removed from the matrices on the removal belt of the rotary machine. 70 Biscuits were baked for 2.5 minutes in a tunnel gas oven A2-SHBG of continuous action with a mesh steel belt.

Next, the products were pre-cooled on the protruding part of the conveyor to a temperature of 702C, and then transferred to a cooling five-tier conveyor, where they were finally cooled to 3026.

Emulsion for the fat filling was prepared separately by loading the prescription amount of 75% phosphate concentrate and fat into the mixer and mixing to a uniform consistency. Then citric acid, previously dissolved in hot water with a temperature of 802C, was added in several doses, with constant stirring.

The duration of whipping was 10 minutes. The finished emulsion was filtered through a sieve with a cell diameter of 2 mm.

After that, the fat filling was prepared on a TM-6ZM kneading machine, where the softened fat was loaded and plasticized for 10 minutes. Powdered milk and cocoa powder were introduced and mixed. Then, in 2 doses, powdered sugar was introduced and the filling was kneaded. Emulsion and flavorings were added last, after which the filling was kneaded to a uniform consistency. The duration of preparation of the filling was 10 minutes. The finished filling with a temperature of 25-272C was pumped by a pump through the pipeline into an intermediate capacity.

From the intermediate capacity, the filling was transferred to the "Mondomix" installation, where it was saturated with air, and it acquired a creamy state. Next, the filling with a density of 700-900 kg/m was fed to the double-headed forming machine 29 "NESVOMA". The optimal density of the fat filling on the "NESVOMA" molding machine was 8O00kg/m3. 2

Biscuit forming on the "NESKOMA" forming machine took place as follows. Biscuits along two guides were fed to the machine for making double biscuits, placing the biscuits in a pattern from the machine.

Biscuits from the first guide were sent to the belt conveyor under the spreading head, and the filling in the specified quantity, quantity and density was sent to the distribution head, where it was applied to the bottom biscuit. The top cookie was placed from the second guide rail, forming a sandwich cookie.

Double cookies were pressed with a pressure pad to give the cookies the required thickness. Formed into double cookies for glazing, they were sent to the conveyor belt of the cooling tunnel, in which the temperature would be maintained at 82C. The duration of cooling was 6 minutes.

After that, the prepared glaze was fed in separate portions to the temperature machine TM-250, which is equipped with a stirrer and a water jacket in which water with a temperature of 50 29C circulates, from where the glaze was pumped into the bath of the glazing machine.

The cases of double biscuits were fed by a belt conveyor to the receiving mesh conveyor and - distributed along the guides in longitudinal rows, from where the products were transferred to the mesh of the glazing machine. 70 The temperature of the chocolate glaze was 352C. the temperature of the water in the shell is 402C, the viscosity is 4.0 pas. c Excess glaze was removed with a roller - cutter when moving to the belt of the cooling chamber. Next, the glazed products were sent to the belt conveyor of the cooling tunnel with air cooling temperature of 82C. The duration of cooling of glazed products was 5 minutes.

Finished glazed products were transferred by guide conveyors to two horizontal automatic machines with "RIom/-Raii" for packaging in thermo-sealing polymer film, then placed in corrugated containers. sh»

Claims (1)

The formula of the invention (uh) 4) 20 1. The method of production of sugar cookies, which involves the preparation of raw materials, preparation of emulsion, kneading of dough, formation of dough blanks, baking, cooling, packaging of the finished product, which is characterized by the fact that simultaneously with the production of sugar cookies, emulsion for fat filling of cookies is prepared, for which the prescription amount of phosphate concentrate and fat is loaded into the mixing machine and mixed to a uniform consistency, then citric acid is added in several doses, previously So dissolved in hot water at a temperature of at least 702C, with constant stirring for 7-10 minutes, after which the finished emulsion is filtered through a sieve with a cell diameter of 2 mm and used to prepare the filling for cookies according to the recipe in a dough mixer, where the mixture is loaded lard and plasticize it for 7-10 minutes, add dry milk, cocoa powder and mix, then in 2-3 portions Add powdered sugar and mix the filling, add the emulsion and flavorings last, then mix the filling to a homogeneous consistency, the finished filling with a temperature of 25-27 is pumped by a pump through the pipeline into an intermediate capacity, from where it is fed to the forming machine at the same time as the biscuits, which are fed along two guides, the biscuits from the first guide are fed to the belt conveyor under the spreading head, and the filling in a given amount and with a given density - to the dispensing head, where it is applied to the bottom of the cookie, and the top is applied from the second guide cookies, forming a double cookie, which is pressed with a pressure pad to give the cookie the required thickness, the formed cookie is fed to the conveyor belt of the cooling conveyor. 2. The method according to claim 1, which differs in that the duration of preparation of the filling is 10-15 minutes. C. The method according to claim 1, characterized in that the pipeline and the intermediate capacity for preparing the fat filling have water shells in which the temperature is maintained at 304-296. 4. The method according to claim 1, which differs in that for the production of glazed sugar cookies, the filling from the intermediate capacity is transferred to the "Mondomix" installation, where it is saturated with air to acquire a creamy state. 5. The method according to claim 1, which differs in that during the production of glazed sugar cookies, it is placed in both 7/0 guides with a pattern from the machine. 6. The method according to claim 1, which differs in that during the production of unglazed sugar cookies, it is placed in the first guide with a pattern towards the machine, and in the second - away from the machine. 7. The method according to claim 1, which differs in that the temperature of 6-826 is maintained in the cooling tunnel where the cookies are cooled. 8. The method according to claim 7, which differs in that the duration of cooling is 5-7 minutes. 9. The method according to claim 1, which differs in that for glazing sugar cookies, the glaze is fed in separate portions to the temperature machine, from where the glaze is pumped into the bath of the glazing machine, and the cookie bodies are fed by a belt conveyor to the receiving mesh conveyor and distributed along the guides in longitudinal rows, from where the products go to the grid of the glazing machine, where glazing takes place, and then the glazed products enter the belt conveyor of the cooling tunnel with air cooling temperature of 5-890. 10. The method according to claim 9, which is characterized by the fact that the duration of cooling of glazed products is 5-8 minutes. 11. The method according to claim 10, which differs in that the temperature of the chocolate-milk glaze is 34-402С, the temperature of the water in the shell is 35-412С, the viscosity is 3.2-4.0 Pas. 7 12. The method according to claim 9, which differs in that the temperature of the chocolate glaze is 35-429С0, the temperature of the water in the shell is 37-432С, the viscosity is 4.0-4.7 Pas. Official bulletin "Industrial Property". Book 1 "Inventions, useful models, topographies of integral X, microcircuits", 2005, M 9, 15.09.2005. State Department of Intellectual Property of the Ministry of Education and Social Science of Ukraine. « (about) . and? se) sh" (ee) 4) So 60 b5