Flour confectionery. Technology of preparation of confectionery products

Confectionery and bakery products are food products with a characteristic sweet, pleasant taste and aroma. They have an attractive appearance, are characterized by high caloric content and easy digestibility. Confectionery is an integral part in the nutrition of many people.

Composition

The production of confectionery products is carried out using different raw materials. They, in particular, are sugar or a substitute for sugar, honey, butter, milk, molasses, various berries and fruits. 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. They include tartrazine, turmeric, carmine.
2. Frothers. Among them, soap root, blood albumin, egg whites are popular.
3. Preservatives. These include sulphurous, benzoic, sorbic acid.
4. Flavors: vanillin, various essences, essential oils.
5. Food acids: wine, apple, lemon.

Classification

A confectionery product can refer to one of two existing groups. In particular, produce sugary products. This group includes chocolate, caramel, fruit and berry products, dragees, iris, halva, candies. They also produce flour confectionery. These include cookies, wafers, gingerbread, cakes and cakes, rum women, muffins, rolls and stuff.

Description

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

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 fabric of a counterfeit fabric often has a similarity to its original counterpart. Confectionery products differ in color. This is explained by the variety of colorants of the raw materials used in the process of manufacturing the goods. Some of them can change their shade during heat treatment. Also, quite often the technology of confectionery products involves the addition of dyes of natural or artificial origin. For example, they include caramelines or melanoidins. Most often the natural coloring due to the pigment of the raw material is manifested in the production of flour confectionery, iris, halva, some kinds of sweets (for example, milk). Some products from flour can be additionally painted with the help of auxiliary raw materials - saffron, eggs, etc. They are characterized by a golden, yellow and brown shade. Glazed confectionery products may also differ in color. Their color depends on the color of the glaze used. Manufacture of confectionery products with a brown coating is carried out using chocolate syrup, with light (white, pink, etc.) - using a special glaze. With assortment identification, the color of the coating must be determined separately from the color of the main product.

Characteristic form

The most important indicator used in carrying out the species identification of the assortment is the form. Even within a single group of confectionery products, this parameter can be significantly different. As a rule, this indicator is determined at the manufacturing stage. In this case, all subsequent phases, which include the technology of preparing confectionery products, and the stages of commodity advancement can not affect the finished product form. Among the wide variety of species and subgroups of the products under consideration, there are 5 main forms:

1. Round. It is typical for some types of cakes, gingerbread, cakes, and biscuits. Such forms are cookies, pills, sweets, cakes and marshmallows.
2. Oval. It is used to make caramel, sweets, cakes, marmalade, gingerbread and biscuits.
3. Rectangular. Danae form is characteristic mainly for pastille, chocolate, jellied cut and stripe marmalade, cookies, wafers, rolls and cakes, cakes and pastries.
4. Square. This form is used for biscuits, iris, marmalade, biscuits, cakes.
5. Figured. It can be used for making marmalade, chocolate, candy, caramel, gingerbread, etc.

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

Characteristic by smell

The main indicators of the qualimetric identification of the product are its smell and taste. In the event that any kind of discrepancy is detected by these characteristics or if flavors and flavors unusual for him are present in the product, 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 flavoring properties, some products of one type may lack the characteristic flavor and, the more so, the smell. But, as a rule, the products have a sweet taste. It is thanks to him that goods of this type are very popular among children and women. Flour confectionery products are characterized by a moderate and slightly expressed sweet taste (crackers, biscuits). In contrast, the sugary products have a brighter, rich flavor. Qualitative identification also involves the definition of odor. However, a single flavor for all products combined in a common subgroup has not been established. In sugary confectionery products, honey and fruit-and-berry, and rarely mint flavor are predominantly found. This factor is due to the smell of the raw material (or its imitation) used to make the product. Often the choice of flavor is determined by the name of the product, for example, the cherry "Cherry" or "Apple in cream". As a rule, food synthetic flavors are used to give the product the desired odor. This is due to the fact that natural substances in the heat treatment have the property of escaping. In order to make up for their loss, smells 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. At the same time, it is used not fermented, but unleavened dough, loosened by chemical means. In this regard, the characteristic "bread smell", inherent in bakery products, they do not. To give the baking a sweetish, spicy aroma characteristic for it, baking and spices are used. In this case, each type of product corresponds to its specific odor. For example, the juicy flavor of gingerbread (obtained as a result of using spices), cake or cookies can not be confused with anything. However, the preparation of flour confectionery products is often carried out using flavors. This allows you to simulate any smell.

Products from yeast dough

Depending on the amount of baking in the recipe of the product, they distinguish the spicy and safe method of preparing the dough in confectionery production. If the amount of sugar and oil in the composition is small, then all the products are kneaded simultaneously. This method of cooking is called "free". The high concentration of muffins suppresses the activity of yeast cells, that is, the conditions for fermentation become unfavorable. It is very slow, gluten is formed. In order for the fermentation process to proceed normally, it is first necessary to mix the liquid consistency dough. To do this, mix water, flour, yeast and a small amount of sugar. The resulting mixture is called opaque, and the method of preparation is sparse. Then you need to wait for the dough to ferment, then add the baking to it. Then add the rest of the flour. The less muffin is present in the test, the more water there should be and the less yeast.

Recipe for buns "Homemade"

Required:

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

The output will be 100 buns 100 g each.

Cooking process:

1. From the test, made by the odor method, it is necessary to roll small balls on 107 g each.
2. Then put them on a baking tray in a special way. It is necessary that the distance between them is not less than 8-10 cm.
3. After this, the pan should be placed in a warm damp place with a proofing.
4. Approximately 5-10 minutes before baking balls of dough should be smeared with egg with a special brush and sprinkle them with sugar.
5. After that, the pan can be put in a preheated oven to 230 ° C and bake for 10 minutes.

Result:

Buns of round shape, their color can range from a pleasant golden to light brown hue. The surface of the products is shiny, the dough is well caked.

Cheesecake Recipe

Required:

1. Flour - 3800 g.
2. Margarine - 200 g.
3. Melange - 200 g.
4. Salt - 40 g.
5. Yeast - 100 g.
6. Water - 1500 g.
7. Filling (jam or cottage cheese) - 3000 g.
8. Oil (grease the pan) - 25 g.
9. Melange (grease the cheesecake) -150 g.

The output will be 100 cheesecakes, 75 g each.

Cooking process:

1. Knead the dough with a free-flow method.
2. Roll out a tourniquet with a diameter of 3 cm.
3. Next, cut it into parts of 58 g and roll into balls.
4. Then they need to be laid on the confectionery sheet in such a way that the distance between them is 6-8 cm, and squeeze them with your hand.
5. After this, the pan should be removed for 15 minutes to proof.
6. Then in the flat cakes from the dough you need to make a small groove with the help of a wooden pistil or the end face of a rolling pin with a diameter of 5 cm.
7. The edges of the future cheesecakes should be greased with eggs. Grout should be filled with a filling with a confectionery bag. In case cheesecakes are curd, they must be greased with egg after proofing and filling with filling.
8. After that, the pan should be placed in a preheated oven to 230-240 ° C and baked for 6-8 minutes.

The recipe for making mussel cake

Required:

1. Flour Extra Class - 5070 g.
2. Sugar sand - 1445
3. Margarine - 1000 g.
4. Melange - 900 g.
5. Raisins - 830 g.
6. Salt - 15 g.
7. Yeast - 205 g.
8. Vanillin - 35 g.
9. Water - 1460
10. Margarine (for lubricating forms) - 115 g.
11. Melange - 115 g.
12. Sugar powder (for sprinkling) - 100 g.

The total mass of cakes at the output is 10 kg.

Cooking process:

1. Knead the yeast dough with the odor method.
2. Cylindrical molds for cupcakes should be smeared with melted margarine and decomposed into them a prepared mass.
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 should be greased with egg.
5. To ensure that no voids are formed under the crust, the dough should be pierced in several places at a depth of 2-3 cm. The products are ready for baking.
6. After cooling, the side and top side of the cupcakes should be sprinkled with powdered sugar.

Baking of this kind can be either piece or weight.

Special menu

To comply with dietary and rational eating habits, the products of reduced caloric content are most suitable. In this case, when making confectionery, sugar, flour and fat should be replaced with less energy-consuming and easily assimilable ingredients. For example, the filling for baking can be made of low-fat cottage cheese, a wiped mass of boiled vegetables, fruit puree or pasta.