Technological process diagram for the production of confectionery products: details

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Confectionery products, depending on what raw materials they are made from, are sugary and floury. The scheme of the technological process in each case is different. Foods such as marmalade, caramel, chocolate, marshmallow, toffee, dragees are considered sugary, and all foods that contain flour are considered flour: waffles, cookies, gingerbread, and so on.

Production steps

Different types of confectionery products are produced according to special technological schemes. But all operations of the technological process can be reduced to three stages:

• preparatory;
• main;
• final.

At the preparatory stage, an important role is played by the stable supply of the production process with raw materials and the necessary components. At this stage, raw materials are received and prepared for storage, then prepared for production. At the main stage of production, all work is performed, during which confectionery masses are obtained, products are molded, their surfaces are processed. At the main stage, unwrapped finishedproducts. At the final stage, the received products are packaged.

How a pastry shop works

The work of the confectionery shop is built according to the same scheme, while it can act as an independent unit, or it can be part of a large food production. Here is the production of various culinary products. Each workshop consists of subdivisions, each of which performs its own functions: dough is mixed in the dough mixer, which enters the dough cutting department, then baking and finishing. Each confectionery shop is built in such a way that the premises go in the sequence in which all operations in production are performed.

Creating Baking

The work of the confectionery industry is based on applications received from consumers. In accordance with them, the required amount of raw materials is calculated, which is correctly stored in special refrigerated cabinets. At the first stage, the labor process in the workshop begins with the preparation of products, the processing of eggs and the sifting of flour. This is done in special washing baths and on the production table. The sifter removes mechanical impurities from the flour, makes it loose, so that the confectionery products are of high quality.

Dough kneading is carried out in a dough mixer, which quickly and efficiently kneads yeast, unleavened or shortbread dough. With the help of a planetary mixer, protein-air, liquid yeast or soft shortbread dough is created in the production, creams, soufflés, jelly are whipped. If apuff pastry is required, a dough sheeter is used.

Cutting, shaping and baking

Further, the labor process involves cutting and shaping confectionery. This is done in a separate unit, where there are places for cutting different dough. Puff pastry and shortcrust pastry are cut and formed on a refrigerated table, as these types of dough require refrigeration during preparation. Formed products created from shortcrust, biscuit, puff pastry are immediately sent to pastry sheets and baked.

Semi-finished products are subjected to heat treatment for readiness, and this stage is perhaps the most important in the entire technological scheme. Each type of confectionery is created at a certain temperature and duration of heat treatment, which must be observed. Baking is carried out in special baking cabinets of 2-4 chambers. At the end of baking, finished confectionery products are sent to the cooling compartment, where they are cooled.

Decoration of cakes and pastries

The process flow diagram also includes the design of confectionery products. This is done in a separate production area, where the cakes are cut, impregnated, lubricated and decorated. The technological scheme requires equipping this area with special equipment and refrigerated tables, mixers that cook syrups and sweets, prepare cream. The resulting products are sent for storage: products with cream and fruit fillings are stored in refrigerated cabinets, wheretemperature is 6-8 degrees.

Chocolate production

Confectionery production of chocolate is made from grated cocoa and cocoa butter. Powdered sugar, milk or cream, emulsifiers, nuts and various flavors are used as additives. The steps for making chocolate are:

• processing cocoa beans to produce cocoa products;
• preparing chocolate mass and fillings;
• chocolate is molded;
• chocolate is packed.

In the production of chocolate commercial cocoa beans are cleaned and sorted by size on special equipment. Selected products are sent for heat treatment - this is necessary to remove moisture and improve the taste properties of the beans. Cleaned and cooled beans are crushed on a special machine, while the shell and germ are separated. The resulting cocoa fractions are used for the production of various types of chocolate. Note that the highest grades of dessert chocolate are made from large beans (6-8 mm).

Caramel production

Confectionery production is carried out from caramel mass with or without filling. Caramel products are made from granulated sugar and molasses with the addition of dyes, various fillings, fats, and dairy products. From a technological point of view, the process consists of several stages:

1. Preparing caramel syrup. Its humidity should be no more than 16%.
2. It turns out caramel mass.
3. Preparing toppings.
4. Caramel is molded and cooled.
5. Wrapping, packaging and packaging of received products is in progress.

Syrups are prepared in either continuous or batch processes. In any of the options, it is boiled until the moisture content of the caramel mass reaches a maximum of 3%. With this indicator, the mass will be in an amorphous state.

Marshmallow production

The scheme of the technological process for the production of marshmallows is approximately the same as in the manufacture of other confectionery products. First, the raw materials are prepared, the recipe mixture is prepared, a syrup is obtained based on sugar and molasses, the syrup is knocked down, molded, the mixture is dried, glazed and then stacked.

The main process in the production of marshmallows is the formation of confectionery foam. It is created on the basis of pectin and gelling agents. Marshmallows are produced by churning a mixture of fruit puree with sugar syrup and egg white. To make the mass lush, the proportion of solids in the mixture should be 59%. The syrup itself is prepared in a digester, where it is boiled down to a solids content of up to 85%.

Marshmallow mass is whipped in a beater, where a prescription portion of fruit puree, half an egg white is loaded. The churning process takes 8-10 minutes, then the second part of the protein is added, gelling agents so that the marshmallow mass is churned evenly. After preparation, the mass is fed to the marshmallow jigging machine, where, by means of jigging, the marshmallow is molded intothe form of hemispheres.

After shaping, marshmallows are sent for curing and drying, finished cases are glazed. The organization of the technological process assumes that the finished product is manually removed from the canvas, packed and packaged.

Making iris

Iris is a milk candy made from milk, sugar, molasses, fat, flavoring and aromatic substances. Under high temperature (up to 130 degrees), sugar and milk proteins are mixed, due to which they acquire a dark color and a characteristic taste. The consistency and structure of the iris can be caramel-like, that is, hard and hard boiled, or replicated (such a iris has a fine crystalline structure).

The scheme of the technological process for preparing toffee involves a number of operations: preparing raw materials, preparing a prescription mixture, boiling the toffee mass, cooling it, then the toffee is molded. Layers of toffee mass pass under the rolling machine, after which they are cut into square or rectangular products.

Production of marshmallows and marmalade

Popular confectionery products are marshmallows and marmalade. Their development is also carried out on special equipment, subject to a certain technological scheme. Marmalade and pastille products are created on the basis of fruits and berries, to which foaming agents and gelling agents are added. Most confectionery factories produce apple, molded, layered marmalade, fruit and berry products and in the formjelly.

The system of technological processes for the production of marmalade and marshmallows is based on churning the mass of sugar and fruit with egg white. Depending on what mass will be added to the churned apple-sugar mixture, marshmallow can be glutinous and custard.