Requirements for the quality

The caramel, covered must have the artistically filled label, which tightly covers article, but not to stick to the surface, with the stable colors. The surface of articles is dry, without the cracks, the hollow seams, the tracks of filling. Form - correct, without the deformation. Painting - uniform, single-tone or multicolored. Taste and aroma - marked, that correspond to this designation, without the outside aftertastes and the smells.

By standard are also normalized humidity, acidity, content of filling and glaze, quantity of crumbled sugar or another surfacing material, by turn (beaten) and the semi turn caramel. Is limited the content of salts of heavy metals, and in the articles with the fruit and berry fillings - content of sulfurous acid.

The inadmissible defects of caramel are the presence of outside aftertastes and smells, spots on the surface (heterogeneous color), cracks and the hollow welds, sticky surface, deformation, presence of grayish attack (“graying”) on the caramel, glazed by chocolate. Caramel into different container is packed. Caramel is let out by that covered and that opened packed, weight or piece.

Caramel opened packs into the container, which prevents the possibility of its moistening: in the tin, paper- cast or pasteboard cans, into the boxes and the boxes with the inserted in them cases from the polymer film, in the banks and the packets from the polymeric materials. In all cases seams must be airtight wall upped.

Caramel opened with the shielding surface treatment, covered and packed is packed into the made of planks, plywood boxes or the boxes from corrugated cardboard on 5-22 kg depending on the form of caramel.

To store caramel necessarily at a temperature not more than 18°C and the relative humidity of air 75%, observing commodity proximity. Maximum period of storage - 6 mo. Caramel with the milk, liqueur, churning, cooling fillings, covered - to 3 mo. Caramel with the additives and with the gel, nut, liqueur fillings - 2 mo. Figured and the caramel Solomka - to 15 days.

The damage of caramel during the storage is most frequently caused by its moistening, in this case the surface becomes sticky, lumps are formed; caramel can even lose form and channel. Caramel with the fillings, which contain fats, can acquire unpleasant taste as a result of the rancidification and salting of fat. On the surface of the caramel glazed by chocolate can appear fatty or sugar “graying”.

Control questions

1. According to what signs they do classify caramel?

2. What forms of rock you do know? Name assortment.

3. Name the assortment of caramel on types of fillings.

4. What requirements are imposed on the quality of caramel?

5. Conditions and the period of storage of caramel.

Lecture 23

Halva, eastern sweetness’s

Plan

1. Assortment of halva

2. Requirements for quality

3. Sugar eastern sweetness’s

Fibrous – волокнистого simultaneous – Одновременно

Splendor – пышность rough – грубые

Stuff – набивают let out – выпускают

Direct – направляют licorice – солодковый

Amateur – Любительская bloodshot spot - подтек

The assortment of halva

Halva calls the product of laminar- fibrous structure, obtained as a result of the mixing of the biased caramel mass with the ground nuclei it is nut or oily seeds. In view of the high content of fat (25-30%) and small humidity (to 4%) the halva is characterized by the very high energy value, close to the energy value of chocolate.

Raw material for the preparation of halva are sugar, treacle, oily nuclei, soap root and gustatory additives.

For the preparation of the halva of nucleus they free from the shell, brown and they grind into the thin mass, called protein. Simultaneously from the sugar and the treacle they cook caramel mass with humidity 4-5% and they give splendor to it, they shake up with the broth of the soap root, which contains foaming agent saponin. They connect the shaken up hot caramel mass with the protein and mixing; with the mixing caramel mass forms the thin thread, divided by protein mass. With the poor beating of the caramel mass of thread are formed very thick, rough and halva acquires the friable consistency. Halva packs up immediately after mixing, until it even hot and preserve plasticity. Halva mass stuff either into the small molds, from which it after cooling they take out and let out in the form briquettes or into the container, in which it direct into sale (tin cans; the boxes, covered by grease-proof paper).

Manufacture halva at the confectionery factories, in the shops of canneries and in small enterprises. The variety of assortment is achieved by the use of different forms of additional raw material, aromatizing substances - cocoa- powder, ground by cocoa, vanillin, vanilla essence and other. By basic raw material for the production of halva are the seeds of sesame and sunflower, nucleus of peanut, keshyu, soap or licorice root, granulated sugar and treacle.

Assortment of halva. Depending on contain oiling the nuclei used the halva is divided into the following forms: sesame (sesame), sunflower, peanut, nut, combined (of two or several forms of oily seeds or it is nut). The additives can be introduced in accordance with the formula into each of these forms: nuts, raisin, cocoa- products, candied fruits and other. Let out also the halva, glazed by chocolate.

Assortment: sesame (Vanilla, Chocolate); sunflower (Vanilla, Sugar); peanut (Aromatized with the raisin); nut (Southern, Nut); - combined (Eastern, Amateurish).