Raw materials, used in the production of flour confectionery articles

Flour confectionery articles are manufactured predominantly from the wheaten flour, but sometimes is used rye, oat and triticale, and soybean and maize flour also is added.

The grits products in the form of flour recently obtained wide application in the production of confectionery articles. Sometimes grits brown with the subsequent crushing before obtaining of the specific depressiveness.

Products from the dispatched and exploded grits (wheaten, millet, maize, fine-ground barley and other) widely are used in the formula of sugar confectionery articles.

Leavens are used in the production of flour confectionery articles the purposes of the formation of the porous structure of an increase of the volume.

In the confectionery production most widely are used the chemical leavens, which make it possible to loosen the formed dough fabricated parts directly with the baking. In the process of loosening participate also the pairs, which are formed during the evaporation of moisture. Chemical leavens reduce the duration of technological process and decrease losses.

In the articles with the small content of sugar, saccharine substances and fat (pancake coil biscuit, crackers, cakes, rum ram) biological leavens are used. These are the baking pressed yeast, dry yeast(s) and yeast milk.

Conditioners adapt in the confectionery production for accelerating of technological process, guarantee of the necessary rheological indices and stability of the properties of semi finished products, savings of the expensive and scarce raw material without worsening in the quality of article and without a change in the gustatory properties and prolongation of the period of the fitness of articles.

In the production of flour confectionery articles use chemical conditioners, fermentation preparations, emulsifiers. In the production of sugar confectionery articles are used the emulsifiers, the salt- modifiers (lactate of sodium, citrate of sodium, disodium phosphate, tartrate of sodium).

At present instead of the chemical of conditioners are used the fermentation preparations of proteolytic action and the emulsifiers, which make it possible to obtain high-quality products.

Control questions

1. Give the classification of flour confectionery articles.

2. You will transfer the raw material, used in the production of the flour confectioner’s shops, articles.

Lecture 25

Pastry, pancake coil biscuit, crackers

Plan

1. Assortment of production.

2. Requirements for the quality of pastry, cracker and pancake coils biscuits.

Pancake coils biscuits – галеты rectangular - прямоугольный

Arenaceous – рассыпчатый swelling – вздутий

Churning – сбивное Dentil – Сухарики

Caraway – тмин punctures – проколы